Rice, pepper, star anise, cumin, cumin, dried red pepper, cinnamon, allspice, vinegar, sesame oil, peanuts, coriander

Methods

1. Soaking process of the rice: Measure 2 cups of rice with the measuring cup that comes with the rice cooker

2. Measured rice is placed in a basin, add the right amount of cold water not to exceed the rice, stirring several times in a Use chopsticks to stir in one direction a few times, pour out the water

3. Re-add cold water to the rice in the basin, not exceeding the surface of the rice

4. Pull a layer of plastic wrap over the top of the basin, place the basin in the refrigerator, and allow the rice to soak in the water for 4 to 5 hours in the summer, 7 hours in the spring, 10 hours in the fall, and 16 hours in the winter

5. Scoop 1 spoon of soaked rice with a small hot pot spoon

6. Scoop 1 spoon of soaked rice water, according to the ratio of 1 spoon of rice to 1 spoon of water, put the rice and water into the grinder cup of the cooking machine

7. The grinder cup is mounted on the main machine, turn on the power, and grind the rice into a rice paste

8. Grind the rice paste with a fine sieve filtration, and if there are any residual rice grains in the fine sieve, put it in the grinder cup to continue to beat it into a rice paste

9. If there are any rice grains left in the fine sieve, put them into a cup and continue to make rice paste

9. Mix all the rice paste into a bowl

10. Scoop up the rice paste with a spoon, and the paste will become a slightly thick, runny liquid

11. >12. Stir with chopsticks in one direction to mix the salt and the rice mixture well

13. Put a proper amount of cold water into the pot and boil it over high heat

14. Use a hot pot ladle to scoop up 3 tablespoons of boiling water and drizzle it in the middle of the rice mixture, which is known as "pointing"

15. The rice mixture will condense when it encounters the impact of hot water, so use a spoon to remove the rice mixture. The phenomenon, with a spoon to the rice pulp block stirred away

16. so that the rice pulp into the flow of the thin rice paste. (Huixin intimate advice: if the rice quality is not good, it is recommended to add a small amount of starch water after pointing good pulp, to increase the toughness of the rice skin)

17. rice pulp steaming process (the formation of the rice skin): the remaining hot water in the pot to support the steaming rack, turn on the high heat to continue to boil the water

18. prepare a plate, I used a pizza plate, the bottom of the plate evenly brushed with a layer of cooking oil, brushing the cooking oil The purpose of the cooking oil is to make the rice mixture not stick to the bottom

19. Spoon in the appropriate amount of rice mixture, so that the rice mixture is evenly spread in a circular shape on the bottom of the pizza pan

20. Wait for the water to boil, and then place the pizza pan with the rice mixture on the steaming rack. (Be sure to wait until the water in the pot when the water splash rolling, and then put into the plate with rice paste, so that the rice paste in the heat, will quickly condense into a transparent; if the cold water into the water, as the water temperature rises, producing a large amount of water vapor at the same time, the rice paste will absorb the water vapor paste, which affects the effect of the steaming, is not conducive to the formation of)

21. Covered with a lid, high heat steaming for 3 to 5 minutes

22. Steam the rice paste until it solidifies and changes color, the surface bubbles and becomes transparent, turn off the heat, a rice crust is ready

23. Cooling of the rice crust and the process of arranging it: Prepare a pot of cool water or cold water

24. Remove the pizza tray from the steaming rack and place it in the cool water or cold water for 1 minute to allow the rice crust to cool down

25. Gently lift up the rice crust with your hand along the edge of the crust where it touches the pizza pan

26. Remove the rice crust

27. Place the rice crust on a sheet pan and brush the surface of the rice crust with an even layer of cooking oil

28. Steam all of the rice mixture to make the crusts according to the above method of making the rice crusts, and then stack them on top of each other in order (brush the surface of the crusts with cooking oil to make them more stable and more durable each time). Brush a layer of cooking oil on the surface, the purpose is that the rice between the skin will not stick to each other, when eating take freely)

29. Microwave oven to make rice skin method: prepare a microwave oven applicable plate, the bottom of the plate evenly brushed with a layer of cooking oil

30. Spoon appropriate amount of rice paste, so that the rice paste in a round and evenly spread all over the bottom of the plate

31. Clingfilm

32. Put the plate into the microwave oven

33. Close the microwave oven door and turn the heat on high at 100 degrees

34. Microwave the heating time for 1 minute and 30 seconds, then start the microwave oven to start working

35. After the microwave oven stops working, take out the plate and tear off the cling film, and the rice paste in the plate will change its color and solidify, and then it will become transparent

36. Prepare a pot of cool white or cold water and soak the plate in the water for 1 minute to let the rice crust cool down

37.Remove the cooled pizza plate from the cool white or cold water and gently lift up the rice crust by running your hand along the edge where the rice crust touches the plate

38.