Materials

Rice, red oil chili, soy sauce, vinegar, monosodium glutamate (MSG), sesame oil, pepper oil, ginger and garlic water, salt,

Practice

Xinxiang's rice skin to the Miao old lady rice skin is the most famous, color and luster of white, belonging to the white pure pure and lovely type of a fireplace Xinxiang people to eat the skin is very concerned about the spice is by no means perfunctory, it can be simple cucumber silk, gluten, Chili oil and other seasoning simple seasoning. If you like, you can also fry to eat, a pot, a few tables and benches, five or six o'clock in the evening out of the stalls operating until ten o'clock more than the end of the day, every day is overcrowded. High school under the evening study, and classmates passed in front of the cold skin stand, always stop to eat a cold skin before going home. After the university Xinxiang University in front of the entrance is a collection of snacks, a variety of cold skin, rice line stall one after another, business is also good to burst.

The grinding of rice pulp

1 with a hot pot universal spoon scoop 1 spoon soaked rice

2 scoop 1 spoon soaked rice water, according to the ratio of 1 spoon rice 1 spoon water, rice and water into the cooking machine grinding cup grinding cup mounted on the main body, power on the rice grinding into the rice pulp

3 grinding rice pulp with a fine sieve filtration, if the fine sieve with the remaining rice grains, put it into a cooking machine. 2Use a hot pot spoon to scoop 3 tablespoons of boiling water, pour in the middle of the rice paste, this is called "point pulp"

3Pulp in the case of hot water impact, there will be coagulation phenomenon, use a spoon to stir the rice paste block

4Make the rice paste into the flow of the thin rice paste. (Huixin intimate advice: if the quality of rice is not good, it is recommended to add a small amount of starch water after pointing out the pulp to increase the toughness of the rice skin)

Preparation: mixing. Rice ground into a rice paste scooped into the cooking oil brushed steamer plate spread evenly steamed, to be cooled and then cut into 2 cm wide strip into the plate, scalded with boiling water, add half a spoonful of cold water and blanch mung bean sprouts, and then the big head of cabbage, saltines, crispy soybeans, scallions on the rice skin, red oil chili pepper, soy sauce, vinegar, monosodium glutamate, sesame oil, pepper oil, ginger and garlic water into a juice poured on the rice skin into a flavor characteristics: white rice, spicy Sharp and refreshing, appetizing and invigorating, for vegetarian snacks.