Rice Tofu

Rice Tofu

1. Wash the rice, add 4 grams of edible alkali, add water that has not been used to the rice, and soak for more than 4 hours. Soak the rice until it can be crushed by hand.

2. Pour the excess water out of the soaked rice, wash it again to control the moisture, and pour it into the wall-breaking machine. You can use a cooking machine without a wall-breaking machine.

3. Pour 400ml of water and make it into rice milk in manual mode.

4. Pour the beaten rice syrup into a non-stick pan and cook on a low heat. While cooking, use a wooden spatula to keep stirring, so as not to stick to the bottom. This is commonly known as beaten glutinous rice.

5. The resistance is great when stirring, keep the fire low until the rice syrup is in a transparent package, and then turn off the fire.

6. Touch an appropriate amount of cooked corn oil on the silicone mat, and knead the rice ball evenly while it is hot.

7. Divide the kneaded rice balls into equal portions.

8. Roll into a cylindrical or square block shape and arrange everything.

9. Put the raw rice tofu into the steaming pan lined with tin foil, spaced apart.

10. Put it in the middle of the steaming oven and turn on the fresh and tender steaming mode at 100 degrees for about 40 minutes.

11. After it is finished, take it out and let cool. When eating it, slices can be eaten directly, cold or soup, hot pot, let it stand overnight and cut the bottom and it can be fried. The fried pork belly is delicious.

12. Finished picture.

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Tips:

1. If there is no steaming oven, use a steamer to steam. Put cold water into the pot and steam on medium high heat for 30 minutes.
2. It is best to use southern early rice to make this rice tofu, the kind that is not sticky. The northern rice is sticky and can be made successfully, but it will be very sticky.
3. Rice tofu will become very hard overnight. It can be stored in the refrigerator for 10-15 days.