Cooking Steps

1. 

   Step1:Tools - household cooking machine or stone mill, solid round bamboo plaque, tofu cloth, steamed rice, after washing, add water less than 1 cm or so. Soak for 12 hours.

2. 

   Step2:About 1 / 4 of the rice should be used as reserve. Add the chopped leeks and grind them into green rice paste with a cooking machine.

3. 

   Step3:The remaining rice continues to be ground into rice paste. Divided into three parts, about 2-2-3.

4. 

   Step4:The dried gardenia fruit is brewed with boiling water. The residue is filtered out and the yellow dye juice is left. Add a small amount of cold water to the red koji and stir evenly to turn it into red dye juice.

5. 

   Step5:Add the dyeing juice into the rice paste with a little amount of rice paste, and stir evenly to form yellow rice paste and red rice paste.

6. 

   Step6:Add 0.5 teaspoon salt to the rice paste of four colors, and mix well.

7. 

   Step7:Add water to the pot and boil it. Spread the bamboo plaque with tofu cloth and put it on the steaming rack.

8. 

   Step8:Spread a thin layer of rice slurry on the steaming plate with a spoon. Spread it evenly with the back of the spoon. The thickness is about 23mm. Cover the pot cover and steam it with high fire. The rice slurry shall be subject to solidification. Spread another layer after the first layer is steamed. Repeat for nine times. The color sequence is white 1 layer, green 2 layers, yellow 2 layers, white 2 layers and red 2 layers.

9. 

   Step9:It's better to turn off the fire and cool the 9 floors until they are not hot. Turn the bamboo plaque upside down on the clean board. Let the bamboo plaque and 9 floors of skin separate slowly. Uncover the tofu cloth.

10. 

    Step10:Cut nine layers of skin into small pieces. Dip the knife with boiled water every time to prevent adhesion.