Chinese Food
Rice noodles rice skin
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I was very happy when I saw grandma making rice noodles when I was a child. Although I have forgotten the original taste, the taste of rice noodles is still fresh in my memory. I have been looking for the taste of rice noodles for many years. I have been walking through many cities and I haven't found the ideal one. Later, I gradually understand that what we are looking for is not the thing itself, but our original joy.
Cooking ingredients
Cooking Steps
Step1:It is recommended to soak ordinary rice overnight at least 6 hours in advance, then wash it and add 1-1.25 of pure water (rice water) too much and too littl
Step2:Add a teaspoon of salt to increase the skin toughnes
Step3:It will be much more delicate after being beaten into rice paste by the cooking machine and sieved
Step4:Adding starch (to improve taste and toughness) and stirring with a hand-operated egg maker to make the rice pulp with a proper concentration. In this step, starch is not easy to sink when adding starc
Step5:Cool leather gongs and gongs are painted with rice paste according to the thickness you like, and the bottom of the gongs and gongs are spread out and put into boiling water to shake for a while
Step6:Steam with the lid for about one minute, and the rice peel will be bubbly and then it can be taken out. Put it in cold water, cool it and brush the oil on the surface to remove it
Step7:Put it on the plate, cool all the rice paste at one time, and then cut into strips for standb
Step8:Cut carrots, peppers and Cucumbers (shredded cucumbers do not need to be fried at last) slice ham and scramble with eggs, then put the oil in the standby pot, put the sliced rice noodles in the sauce, salt and stir gently until it is slightly scorched, add vegetables and other fried dishes, and then stir evenly two minutes before leaving the pot, add shredded cucumbers
Step9:It's for my daughter, so I didn't put shredded peppers. She doesn't eat spicy
Cooking tips:1. Don't add too much salt into the rice. You can taste it. It's a little salty. 2. When you beat the rice, the water is too much. The rice paste is too thin. It's not easy to spread the rice skin. If it's too little, it's not friendly to the cooking machine. 3. The steamed rice surface must be painted with oil. It's dry proof and sticky proof. 4. Don't put the cucumber silk too early. When the cucumber is hot, it's not good. But put a little taste fresh. Because the rice noodles don't suck Oil is a little greasy 5. Thank you for your skill in cooking.
