Homemade black rice skin(zi zhi hei mi mi pi )

Homemade black rice skin

Introduction:

"Rice bran is not only for summer, but also for other times. I especially like rice bran with sesame paste. It's soft, glutinous and refreshing, but it's very fragrant. If you want to make rice skin automatically, you want to increase its nutrients, so you choose black rice and rice to make rice skin delicious and nutritious. And do it yourself, absolutely without any additives. The poisoned rice peels exposed on TV have nothing to do with what we do. "

Production steps:

Step 1: half rice and half black rice. Soak the rice with water for about 12 hours in advance. The ratio of the amount of water used to the total amount of rice is 1:1.5. That is to say, I used 200 grams of rice, water is always 300 grams.

Step 2: mix the soaked rice together, and then mix the water with the cooking machine to make a paste. I used the ultra-fine grinding function to grind it three times, so the rice paste is very delicate

Step 3: pour the stirred rice paste into the container, add 2G salt and 1 tbsp cooking oil. Stir well to make a paste for rice skin.

Step 4: use a pizza plate, wipe a layer of oil with kitchen paper, and scoop in the right amount of rice paste. The amount depends on your preference. If you like thin, you will have less, and if you like thick, you will have more. I like a little thicker rice skin, just more. Use a large pan, the frying pan I use, which is waterproof and can be boiled. Put the plate on the surface of the water, cover it and steam for about 3-4 minutes. It's ripe when it bubbles

Step 5: take it out immediately and put it in cold water. Cool and remove along the edge.

Step 6: good rice bran, toughness is also very good. Do a good job of all stacked together, stack time to pay attention to brush a layer of oil to prevent mutual adhesion.

Step 7: add salt to Shixiang and garlic, pour into mud, add all the ingredients except chili oil in the seasoning, and stir well to make a seasoning bowl.

Step 8: when eating, cut into strips, put the rice bran into the bowl, add shredded cucumber and gluten, pour in the right amount of bowl juice, and add the right amount of chili oil according to your taste,

Step 9: mix well

Step 10: I love to eat with sesame paste. With sesame paste, the rice skin is covered with a layer of sesame paste. It tastes delicious, but it doesn't look good. The top finished product is without sesame paste.

Materials required:

Black rice: 100g

Rice: 100g

Saucer: 1 portion

Note: note that the ratio of rice and water is 1:1.5, too little water, rice will be too hard, too much is too soft. My personal experience is that the ratio is just right.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zi Zhi Hei Mi Mi Pi