Material selection:

Rice1000g (raw materials are indica rice and japonica rice, glutinous rice is too sticky to make), 5000g of cold water and 0/000g of boiled water.

Method:

1. Wash the rice and soak it in clear water for 4 hours (6 hours in winter and 2 hours in summer) until soft. When the rice blank expands and there is no dry white core, it should be crushed by hand.

2. Pick up the soaked rice, add 5000 grams of clean water and grind it into pulp in a stone mill or a refiner. 7000 grams of rice slurry can be obtained per 1000 grams of rice. The rice slurry ground by the refiner should be neither thick nor thin. The thickness should feel like water starch by hand, and the thickness should be thick and pasty. (Note: Operation of the refiner: Put a bucket above the refiner and a faucet below the bucket. When refining, turn on the tap and put a small amount of water into the hopper of the refiner. After turning on the power supply of the refiner, pour the soaked rice into the hopper of the refiner, and drain water while grinding).

3. Wash1000g of boiling water directly into the basin containing rice slurry, and stir it fully while washing, so that the temperature of scalded rice slurry can be stabilized at about 45 degrees. (Note: The consistency of rice slurry should be moderate. The measurement method of concentration is to scoop up the slurry with a spoon, lift it up and drop it slowly, so that the slurry will be linear and will not break. )

4. Boil the water in the pot with strong fire, take a special cage drawer and spread it with moist and dense cage cloth, spread the cage cloth flat without wrinkles by hand, then scoop two spoonfuls of pulp on the cage cloth, pick up the cage with both hands and do 360-degree circumferential tilt rotation to make the pulp even, spread the rice pulp into a round cake shape until it is full, then put it in the pot horizontally, steam it with strong fire for 3 minutes, and then take it out of the pot and uncover the lid. (Note: The slurry concentration should not be too high, otherwise the quality will be affected. Steaming is the key, the sooner the better).

5. Take out the cage drawer, take out the cage cloth, buckle it upside down on the table, sprinkle some cold water on the cage cloth to separate the cage cloth from the rice skin, and tear it off from the rice skin. In this process, pay attention to the light action to prevent the rice skin from being torn. Continue to make rice skin according to this method, put a little vegetable oil on each prepared rice skin and fold it for later use.