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The authentic Hanzhong hot rice crust how to prepare the cold skin

First: the large material water in Hanzhong is not as complicated as other large materials, that is, more than a dozen kinds of Chinese herbal medicines such as cinnamon, star anise, pepper, nutmeg, cloves and so on are broken and ground into powder, then wrapped in gauze and boiled in water for 20 minutes. After that, put in a certain amount of salt, wait for the water to cool, and then put a certain amount of monosodium glutamate.

Mix rice paste: add a little salt to the filtered rice pulp and stir it evenly to increase the flavor of the rice husk. Steamed rice husk: brush a thin layer of rapeseed oil on a flat chassis or steamer, then pour the rice paste into a plate and spread it into a thin layer.

Rice peel: cut green onions into rings, shred cucumbers, peel and mash garlic. In a small bowl, add a little cold white boil, sesame oil, salt and garlic juice to make garlic water. After sesame sauce is opened with boiling water, add sesame oil and mix well. Mix sticky rice flour, corn starch, water and salt with chopsticks and let stand for 30 minutes.

How to make Shaanxi Hanzhong hot noodles, mix sticky rice flour, corn starch, water and salt with chopsticks and let stand for 30 minutes. Beat the eggs.

Rice skin seasoning formula

Seasoning: edible oil, salt, balsamic vinegar, light soy sauce, chilli oil, garlic mashed water. Production steps: pulping and steaming: pour the rice flour into a basin, add an appropriate amount of water, and stir into a moderately thick rice paste. The concentration of rice paste should be moderate, not too thick or too thin, which affects the taste and molding of rice husk.

Basic seasoning: prepare soy sauce, balsamic vinegar, chilli oil, pepper oil, sesame sauce, mashed garlic, coriander, chopped onions and so on. These are the most basic seasonings for preparing rice crust and can be adjusted according to individual taste. Soy sauce choice: it is recommended to use light soy sauce or special soy sauce, they are lighter in color, will not hide the white of rice crust, and taste delicious at the same time.

Preheat a non-sticky pan without oil and put in a tablespoon of rice paste. Both sides have to be well-baked to have a burnt smell. When it's done, brush it with garlic sauce, or you can choose beef sauce or Lao Gan Ma according to your preference. After brushing the sauce, roll up the rice crust.

Qinzhen rice skin seasoning practice: 10 grams of material oil, 100 grams of chili noodles, 10 grams of pepper powder, 10 grams of cumin powder, 10 grams of cinnamon powder, 10 grams of Hawthorn powder, 2 tablespoons balsamic vinegar pan oil, 50% heat, stir-fry chili noodles. The ratio of oil to noodle is 10 to 1.

The materials that need to be prepared in advance include: the right amount of garlic, salt, light soy sauce, vinegar and 500g rice husk. The details are as follows: take a bowl, put in the peeled garlic and the right amount of salt, and mash it into mud. Put in the right amount of light soy sauce. Add the right amount of vinegar and stir well.

The method and ingredients of Hanzhong Rice Peel

One tablespoon of cooking oil. Stir well and make the rice paste. Place 30 to make the rice paste more moisturizing. Use a pizza plate, rub a layer of oil with kitchen paper and scoop in the right amount of rice paste, according to your own preference, less thin ones and more thick ones.

Mash garlic, ginger, and green peppers. Add a little cold boil and set aside.

Hanzhong rice skin production formula: main ingredients: Rice noodles (or sticky rice noodles) 500 grams, the right amount of water. Excipients: shredded cucumber, bean sprouts, gluten, red chilli, sesame, chopped peanuts. Seasoning: edible oil, salt, balsamic vinegar, light soy sauce, chilli oil, garlic mashed water.

Hanzhong rice noodle crust steps black rice and rice are soaked in water one day in advance, basically need to soak for about 24 hours. The ratio of the amount of water to the total amount of rice is 1:5. In other words, I used 200 grams of rice and 300 grams of water.

Pulping can help to shape the rice crust. First of all, prepare the material: 130 grams of sticky rice flour, 50 grams of corn starch, the right amount of water, the right amount of salt, the right amount of salad oil, 1 egg. Put the sticky rice flour, corn starch, water and salt in the same container, stir well with chopsticks, then let stand for 30 minutes.

How does the seasoning used in rice crust taste better?

Soak the spices and prepare the chili. Fill the bowl with water and soak all the spices in water for 30 minutes. Dry red wine chili peppers are washed and dried, cut, remove moldy areas, and cut into pieces with scissors. Boil scented oil.

Soy sauce choice: it is recommended to use light soy sauce or special soy sauce, they are lighter in color, will not hide the white of rice crust, and taste delicious at the same time. The use of balsamic vinegar: balsamic vinegar can be fresh and fishy, increasing the flavor of rice husk. Northerners like to use aged vinegar, while southerners prefer white vinegar or rice vinegar, according to their own taste.

The preparation of seasoning juice: the proportion of seasoning juice should be moderate, you can try a small amount first, and then adjust it according to your personal taste. The ratio of soy sauce to vinegar should not be too much, so as not to overshadow the original flavor of rice crust. Mixing skills: mix the rice skin gently and evenly to avoid breaking the rice skin and affect the taste. You can use chopsticks or forks to stir gently.

Continue to heat, keep the heat to a minimum, and add a few tablespoons of salt to adjust the flavor; when the chili oil is crimson, the light color means that the chili oil boils for a short time and the aroma will be greatly reduced; when the chili oil is finished, store it in a glass container.

It is best to use Shaanxi aged vinegar, which is packed in such a bag, which is cheap and tastes good. Fourth: soy sauce this soy sauce can not be used too bad, otherwise eat bitter. Fifth: garlic water is not fastidious.

How to mix rice paste to taste good?

Soy sauce choice: it is recommended to use light soy sauce or special soy sauce, they are lighter in color, will not hide the white of rice crust, and taste delicious at the same time. The use of balsamic vinegar: balsamic vinegar can be fresh and fishy, increasing the flavor of rice husk. Northerners like to use aged vinegar, while southerners prefer white vinegar or rice vinegar, according to their own taste.

Soak the rice: after the rice is cleaned, it needs to be fully soaked so that the rice can absorb enough water, so that the rice pulp will be more delicate and the rice skin will taste better.

Put it into a paste in the cooking machine and add water to one knuckle of rice. Don't put too much water when playing, because too much water will make the rice pulp too thin and the steamed rice crust is not delicious enough. If there is no cooking machine, the juice beating function of the soya-bean milk machine is also fine.

Stir it up and set it aside. Step 5: heat the oil in a hot pot, spread the eggs into a thin egg crust, then cut into shreds and set aside. Step 6: mix the sesame sauce with the right amount of warm water and season it with salt. Step 7: put the sliced rice crust and egg skin on a plate, then add sesame sauce and Lao Gan Ma chili sauce and mix well.

Preheat a non-sticky pan without oil and put in a tablespoon of rice paste. Both sides have to be well-baked to have a burnt smell. When it's done, brush it with garlic sauce, or you can choose beef sauce or Lao Gan Ma according to your preference. After brushing the sauce, roll up the rice crust.

The method and formula of Shaanxi rice peel

Sticky rice flour glutinous rice flour and water are mixed well to form rice paste. . Immediately boil the steamer with water, brush the metal baking pan with a little oil, scoop two tablespoons of rice paste into the baking pan, rotate and tilt so that the rice paste evenly covers the bottom of the pan. Steam in a steamer over high heat for 3-4 minutes (rice skin bulges).

Put the container into a boiled steamer and steam over high heat for about 2-3 minutes until the surface of the rice crust blisters and becomes transparent. Take out the container, cool it slightly in cold water, then gently peel off the rice crust. Prepare ingredients: wash and shred cucumber, bean sprouts and water until cooked, cut gluten into small pieces, cut red pepper into sections and set aside.

Steps: start to mix the dough, to the dough and soft and hard moderate, dough after 15 minutes, knead smooth. Then put the dough in cold water and start washing.

Tendon, soft (pronounced as rang in dialect), thin, thin. The production methods of rice crust, sauce and chili oil in Qin Town, Xi'an, Shaanxi Province are very exquisite. In addition, there are Hanzhong cold skin, Hanzhong hot rice skin, Wudu rice skin, Baoji rolling skin, Xi'an noodle skin and so on. [1] among them, "Wenxian Mipi, Wudu Mipi" is a relatively unique one.