1. Cultivation of fermented mother: If making 10 kg rice, first cook 1 kg japonica rice into rice, cool it at about 28 degrees Celsius, add 100 g yeast (Baiyao) and mix well, keep the temperature at about 28 degrees Celsius, and after 24 hours, if there is fragrance overflowing, it will be finished.

2, preparation and operation:

The preparation of rice flour is japonica rice 10 kg and glutinous rice 2 kg, which are mixed with clear water to soften the rice quality, ground into rice flour, and sieved to remove coarse impurities. Mix the rice noodles with boiling water, and knead them until the humidity is that the fingers can hold them into a ball; The temperature is between 40 and 28 degrees Celsius; After 20 hours, sugar is added when the rice flour is fermented and stirred evenly; By 24 hours, the fermentation degree is higher and can be steamed by hand.

3, steaming heat: when entering the cage, knead the rice noodles into a flat circle with a certain gap in the middle. First, put the steamer in a steamer at 70-80℃ to make it fully fermented, and then put it in a hot pot for steaming.

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