You don't have to wash your face with noodles. It's the key to teach you to make Shaanxi rice skin easily at home and master cooking. Speaking of rice skin, as the name implies, it is a kind of cold rice skin made from rice, which is mainly distributed in Shaanxi. Although it is also available in other places, most places are affected by water, soil and technology, and the results are not ideal. Although there are many ways to make it, the results processed by the steamer are the best. Traditional rice skin is made by grinding and steaming rough rice, among which Qin Zhen rice skin in Shaanxi and Hanzhong hot rice skin are the most famous. Today, I will share with you a detailed process of making rice skin. We don't need brown rice and cooking machine, but make it with sticky rice flour, which tastes sour, spicy, gluten-free, cool and has a unique flavor.

Prepare ingredients:

Sticky rice noodles, boiled water, cold water, soybean sprouts, celery leaves, fragrant leaves, star anise, pepper, fennel, coriander, edible oil, red pepper noodles, white sesame seeds, aged vinegar and salt.

Specific practices:

1. The rice skin is made of sticky rice flour, which is ground from brown rice. Here, the bowl of water added in front is hot water made of boiled water and cold water, with the ratio of 2: 1. While adding water, it is stirred evenly with chopsticks, and then all the water added later is boiled water. Add the boiled water bit by bit and keep stirring in one direction. The ratio of rice flour to water is about/kloc.

2. The vegetables used here are soybean sprouts and celery leaves.

3. Pour the bean sprouts into the pot and cook them, then remove them for later use.

4. The prepared aniseed is fragrant leaves, star anise, pepper, fennel and coriander. When the oil temperature in the pot is 50% hot, pour in aniseed and stir-fry it, add coriander, fry it and take it out.

5. The bowl is filled with red pepper noodles and white sesame seeds. Add just-heated oil, a little old vinegar and a proper amount of salt, and mix well with a spoon.

6. Pour the old vinegar into the pot and heat it. If there is balsamic vinegar, it is better to replace the old vinegar. Add some warm water to the vinegar water and stir it evenly. Let's make this vinegar water.

7. Brush a layer of oil in the cold rice noodles, pour the rice paste into it and shake it evenly, then steam it on the steamer. If you make cold rice noodles, you can steam it directly in the boiling water pot. If you make rice noodles, you don't need that, because if you don't grasp the time well, it will be too dry to steam.

8. It's good to have a big bubble in the steamed rice skin, and then put it in a cold water basin to have a look. The steamed rice skin is particularly thin and soft.

9. Cut the prepared rice skin into strips with the same width and width with a knife.

10. Add soybean sprouts and celery leaves into the rice skin, add garlic water and vinegar water, and make the oily spicy seeds. Let's make this Shaanxi rice skin, which is smooth, sour and delicious. Friends who like it can try it at home.