6. Rice noodle skin

Rice noodle skin is made of rice flour. There are two types of rice noodles, dry rice flour and wet rice flour.

Method for making dry powder: Wash and dry glutinous rice, Xiaozhan rice (japonica rice) and indica rice, then grind directly and pass through to make dry powder. Dry powder is easy to store, but ingredients must be added according to the variety requirements.

Water-milled wet powder production method: soak glutinous rice, Xiaozhan rice and indica rice in water, and then grind them into a fine powder slurry. Put the slurry into a cloth bag and squeeze out the water to form wet powder. The wet powder is relatively delicate, and the finished product is soft, smooth, sweet and delicious. However, the powder contains a small amount of water, which is not easy to store. Moreover, due to the long soaking time, the nutrients are easily dissolved in the water and lost.

Traditional powdered peel

Ingredients:

400 grams of rice powder, 100 grams of clear noodles, 7.5 grams of refined salt, 10 grams of lard, and about 750 grams of water.

Preparation method:

(1) First mix the rice powder and noodles, mix well, put them in a container and set aside.

(2) Put 750 grams of water in an iron pot, bring to a boil, then reduce the heat slightly, add refined salt and rice powder, cover immediately, cook for about 5 minutes, stir well with a rolling pin, Remove the iron pot from the heat and simmer for 5 minutes.

(3) Take out the newly cooked rice powder and put it on the table, rub it until smooth, add lard and rub it until even, and it will become a powdery peel.

Features: Bright color, soft and refreshing.

Operation instructions:

(1) Boil the water and add the rice powder. Use a rolling pin to insert a few holes in the rice flour for air release. Reduce the fire temperature, otherwise the rice powder will not penetrate easily. .

(2) It is better to have just cooked rice powder. If it is too cooked, it will become tougher after cooling and is not suitable for making. If it is not cooked, the rice powder will be weak and moldy, and the skin will easily break when steamed.

(3) When kneading the dough, do not rub it with oil first. Rub the rice powder first and then add oil. Rice powder can be filled with various cooked fillings and made into various snacks.

Glutinous rice flour skin

Ingredients:

500 grams of glutinous rice flour, 100 grams of clear noodles, 35 grams of lard, 150 grams of white sugar, clear

500 grams of water (grind the wet powder with water, use less water).

, Production method:

(1) Put the glutinous rice flour in a basin, add flour, sugar, and oil, mix well, and set aside.

(2) Boil the water, pour it into the powder, mix evenly into a slurry, pour it into a stainless steel rectangular plate, and steam it until cooked. After the rice noodles are cooked, cool and rub them thoroughly.

Features: Soft, smooth and waxy, can be fried.

Operation essentials:

(1) The slurry should not be too thin.

(2) If you want to make a salty filling, you can add less sugar and a little salt.

Fried Dupi Skin

Ingredients:

500 grams of water-milled wet powder (slurry pressed to dryness), 150 grams of sugar, 1.5 grams of baking soda, 50 grams of cooked pulp gram.

Production method:

(1) Make cooked pulp: first use 50 grams of wet powder, add a small amount of water to form a dough, press the dough into a flat shape, and put it into boiling water Cooked, that is, mature pulp, ready for use.

(2) Crush the wet powder with water, put it on the table, add 50 grams of sugar, baking soda and cooked pulp, rub all the ingredients together evenly with your hands, there will be no powder, and it will not stick to your hands. If it doesn't stick to the table, it will be fried and piled with skin.

Features: Sweet and crispy.

Operation.

The powder body should not be too wet, otherwise the skin will be too soft if sugar and cooked pulp are added to the powder. There should not be too much cooked pulp, otherwise it will be difficult to process. This skin can be filled with various sweet fillings and fried until golden brown.

Fenjiaopi

Ingredients:

400 grams of dry rice flour (corn rice flour), 100 grams of glutinous rice flour, 200 grams of boiling water.

Preparation method:

(1) Mix the dry rice flour and dry glutinous rice flour evenly, put them in a basin, pour 200 grams of boiling water into the rice flour, and rub it into a dough. , divide the dough into pieces, shape the dough into steamed buns, put them in a steamer, take them out and set aside.

(2) Rub the cooked dough while it is hot to moisten and smooth it. If the dough is too hard when rubbing, add cold boiled water and knead until soft, and it will become powdered skin.

Features: Soft and sweet, can be filled with various sweet fillings and refrigerated snacks.

Glutinous rice skin

Ingredients:

500 grams of glutinous rice (jiangmi), 450 grams of water.

Production method:

(1) First remove the debris from the glutinous rice, wash it with water, put it in a small basin, add 450 grams of water, put it in a basket and steam it with strong steam. ,stand-by.

(2) Pour the steamed rice on a piece of white cloth (the white cloth must be sterilized), rub it with the cloth while the rice is hot, and it will become glutinous rice skin.

Features: Soft and delicious.

Instructions for operation: The glutinous rice should not be too hard or soft.

7. Fruit and vegetable peels

Various snack peels, namely vegetable and fruit peels, are made from plant fruits and vegetables. There are mainly the following types:

Potato skin (potato skin)

Raw materials:

500 grams of potatoes, 100 grams of cooked noodles, 25 grams of lard, 7.5 grams of salt, 0.5 grams of pepper, 1.5 grams of MSG, 10 grams of sugar, and a little sesame oil.

Preparation method:

(1) Wash the potatoes first, steam them and peel them, put them on the table, crush them into puree, add cooked noodles and rub them evenly. , until smooth and set aside.

(2) Add lard, sugar, salt, pepper, monosodium glutamate, sesame oil, etc. to the mashed potatoes and knead them together to form a potato skin dough.

Features: soft and delicious.

Operation essentials:

(1) Potatoes should be made with loose starch, not raw ones with too much colloid (not soggy).

(2) When making sweet fillings in a skin like this, do not add salt, pepper, MSG, etc. into the skin.

Taro scalp

Ingredients:

500 grams of cooked taro, 125 grams of cooked noodles, 30 grams of lard, 10 grams of sugar, 7.5 grams of salt, pepper 0.5g powder, 1g MSG, a little sesame oil.

Preparation method:

(1) Wash the taro first, steam and peel it, put it on the table and crush it with a knife until it becomes puree, set aside.

(2) Add 125 grams of cooked noodles into the taro paste and knead until smooth and without grains, then add sugar, salt, pepper, monosodium glutamate and sesame oil and knead evenly to form a taro scalp (yam paste). Corner skin) dough.

Features: soft and delicious.

Operation essentials:

(1) It is better to use soft and powdery taro and Lifu taro before leather making. If the taro powder is not loose enough, the cooked noodles can be reduced. Or you can add more oil.

(2) When frying, the fire temperature must be controlled. If the oil temperature is high and the fire is strong, the skin of the taro horns will become dead, and if the fire is slow, the skin will loosen. It is required to use medium heat to fry until golden brown and honeycombed.

Cloud bean skin

Ingredients:

500 grams of white cloud bean puree, 125 grams of cooked noodles, 10 grams of sugar, 7.5 grams of salt, 0.5 grams of MSG, 1.5 grams of lard.

Preparation method:

(1) Wash and soak the white cloud beans first, cook them in a pot until they are nine-mature, remove them and place them on a basket covered with cloth to dry steam them. Steam the beans until they are soft and soft, then take them out of the cage and use a copper wire to remove the skin residue, and you can make pureed beans.

(2) After kneading the refried beans and cooked noodles evenly, add sugar, salt, monosodium glutamate, and lard and knead evenly to form a cloud bean skin dough.

Features: Delicate and soft.

Operation essentials:

(1) Do not cook the beans until they bloom, otherwise the pureed beans will absorb too much water and the skin will become soft. Don't be too hard, lest it be difficult to pass Luo.

(2) When using copper wire to remove the bean skin, pay attention to the black residue inside the bean. It is not advisable to add pepper, otherwise the skin will not be white enough.

(3) This skin is like a sweet filling, minus the salt and MSG.

Yam skin

Ingredients:

500 grams of cooked yam, 125 grams of cooked noodles, 25 grams of lard, 10 grams of sugar, and 7.5 grams of salt.

Preparation method:

First wash, steam and peel the yam, crush it with a knife into a puree, add cooked noodles, lard, sugar, salt, etc., and knead until thoroughly Smooth and serve as yam skin dough.

Features: fragrant, glutinous and delicious.

Instructions for operation:

Peel the cooked yam, and be careful to remove the roots, otherwise it will not be white enough. Use a knife to press the yam puree quickly. Over time, the yam puree will turn black.

Potato velvet skin

Ingredients:

500 grams of potato, 125 grams of glutinous rice flour, 30 grams of lard, 50 grams of sugar.

Preparation method:

Wash and steam the sweet potatoes, peel them and crush them with a rolling pin. Add sugar while hot, knead evenly, then add glutinous rice flour and lard, and then Knead evenly to form potato paste dough.

Features: Soft and sweet.

Operation essentials:

It is necessary to choose white potatoes with a lot of powder, and raw water white potatoes should not be used. It is not advisable to crush it with iron tools, otherwise the potato puree will turn black.

8. Aquatic product skin

Aquatic product skin is processed from the meat of fish and shrimp. Fish and shrimp skins can be used to make a variety of delicious snacks.

Fresh fish skin

Ingredients:

500 grams of fresh fish, 5 grams of salt, 10 grams of corn flour, 5 grams of sesame oil, 25 grams of water, corn flour 100 grams (material for rolling out the dough).

Preparation method:

(1) First remove the scales and disembowel the seabass or grass carp, wash and remove the bones, slowly scrape off the fish meat with a knife, and remove the fish tendons and Fine bones, then use the back of a knife to smash into minced fish (must be thin), set aside.

(2) Place the fish paste in the box, add salt water, stir it into a gelatinous form, then add corn flour and oil, stir it into a large gelatinous fish paste ball, and set aside.

(3) Place the fish paste dough on the table, sprinkle it with Et rice flour, roll the fish paste into long strips, cut out 8 to 9 small pieces of 50g with a knife, and stick them on For corn flour, flatten each small portion and use a rolling pin to roll each into a small round skin as thin as paper. Stack the round skins together and cover them with a damp cloth to form fish skin.

Features: Smooth and delicious.

Operation essentials:

(1) The fish meat must be carefully sorted out of fine spines and fish tendons, and smashed into pieces.

(2) When stirring the fish meat, stir it in one direction without interruption. After stirring until it becomes gluey, add corn flour and oil, otherwise the skin will be non-sticky and glue-free. Depending on the variety, the dough is rolled out differently, including square, round, small round, etc. It can also be rolled into long sheets and cut into noodles. Serve fish noodles. The skin can be used to wrap fish wontons, shaomai, dumplings, fish skin boxes and other varieties.

(3) The available fish include grass carp, mandarin fish, perch, yellow ray, etc.

(4) In order to remove the fishy smell, smash the fish meat into minced meat and soak it in a small amount of water for a while, then squeeze out the water before processing.

Shrimp fan skin

Ingredients:

20 fresh shrimps, 75 grams of corn flour, a little salt.

Preparation method:

(1) First remove the head of the fresh shrimp, peel off the skin and remove the tendons, cut off the front part of the shrimp meat, leaving 3.5 cm of tail meat. Blot the water with a cloth and set aside.

(2) Use a rolling pin to thin the shrimp tails one by one with a 3.5 cm piece of shrimp tail meat. Dip the shrimp tails in corn flour while rolling, and lightly roll the shrimp tail meat without breaking it. Cut into 3.5 cm diameter pieces to make shrimp fan skin. This skin is filled with shrimp paste filling and flower filling, and can be steamed or fried.

Features: Crisp and delicious.