Rice skin ingredients: sticky rice flour130g, corn starch 45g, water 3 10/0g, salt 2g.

Rice skin seasoning: cucumber 1 root, 3 shallots, 3 cloves of garlic, 20g of sesame sauce, 5g of Chili oil 1 spoon, soy sauce 1 teaspoon, salt 1 teaspoon, a little chicken essence, aged vinegar1teaspoon, a little sesame oil.

Baked bran ingredients: gluten 1 1 0g, cold water 70g, yeast1g, salt1g.

Chili oil ingredients: 40 grams of Chili noodles, 250 grams of vegetable oil, white sesame 1 0g, 2 tablespoons of salt, ginger 1 slice, star anise 1 piece, dried tangerine peel 1 piece, cardamom 1 piece, cinnamon 1 piece.

Rice skin practice: cut shallots, shred cucumbers, peel and mash garlic, take a small bowl and add a little boiled water, sesame oil, salt and garlic juice to make garlic water; After boiling the sesame sauce, add sesame oil and mix well for later use.

2.

Mix sticky rice flour, corn starch, water and salt, stir well with chopsticks, and let stand for 30 minutes.

3.

Boil the pot with water, brush a thin layer of salad oil on the cold skin gong, and put 4 spoonfuls of evenly stirred rice slurry into the gong; Put the gong into the pot, cover it, steam it for about 5 minutes until the rice slurry bubbles, then turn off the fire, take it out and put it under the faucet to take a shower along the bottom of the dish, and peel off the rice skin from a corner.

4.

Put the peeled rice skin in an oiled dish, and brush a thin layer of salad oil on each layer of rice skin to prevent sticking.

5.

Until all the rice skins are made and cut into strips.

6.

Adding ingredients, and uniformly mixing and stirring the seasonings.

7.

Baking bran practice: prepare the ingredients and melt the yeast with warm water.

8.

Mix gluten, yeast water, cold water and salt, quickly stir with chopsticks, and put them into a greased container (gluten is easy to agglomerate, and if it is not well mixed, it is easy to form a hard lump, and it will not rise. There is a method to absolutely avoid agglomeration, that is, first put water, then put powder, and mix it with mansha powder in one hand and quickly in the other. If you want to make it salty, you can put salt in the water first and then sprinkle powder)

9.

Cover with a wet cloth and put it in a warm place for fermentation for more than 1 hour, with short fermentation time and long and soft fermentation time.

10.

Put it in the pot, cover it, steam it over high fire for about 20 minutes, take it out quickly, and cut it into pieces while it is hot, or it will shrink easily.

1 1.

Chili oil method: prepare the required materials, first pour a small amount of vegetable oil into the pot, wash and dry the ginger and add it to the pot with spices, and boil the ginger until the surface just begins to turn yellow, then turn off the heat and take it out immediately.

12.

Pour the remaining vegetable oil into the pot, heat it to 8 minutes, and then turn off the fire; When the oil temperature drops to 40% heat (the oil surface is calm, and you can feel the heat when your hands are close), pour all the mixed Chili noodles into the pot and stir with a wooden spoon.

13.

Continue to fire and heat, keep the minimum fire, and add a few spoonfuls of salt to adjust the taste; When the Chili oil is dark red, the pot can be taken out. Light color means that the Chili oil has been boiled for a short time, and the fragrance will be greatly reduced. After the chili oil is made, it is stored in a glass container.