Simple Version of Rice Skin

Name: Simple Version of Rice Skin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Sticky rice; 45g corn starch; 110g Gluten; Some salt; Some water; 1 Cucumber; 3 pieces Chives; 3 cloves garlic; 20g Tahini; 1 tablespoon Soy sauce; a little Chicken Essence; 1 teaspoon Vinegar; a little sesame oil; 1g yeast; 250g Vegetable oil; 10g White sesame; 1 ginger; 40g Minced chili; 1 piece star anise; 1 piece Tangerine peel; 1 piece Cardamom; 1 piece Cinnamon; 1 piece Angelica dahurica

by Hani 22

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Every time it gets hot, I start tossing about it again. At this time last year, I frantically fiddled with Liangpi. Of course, I used the traditional way to wash the face. The process is not ordinary trouble. This year, I locked the ricepi and searched it online. In addition to soaking and grinding the rice into rice syrup, there is also a simple method, which is made with sticky rice noodles. It is a way that suits me as a lazy person. The rice skin can be steamed after only the raw materials are stirred and settled for a while. , It saves a lot of trouble.
The cooked rice skin is not as strong as the cold skin, but the glutinous taste is quite refreshing. Of course, the most important thing is the seasoning. I recommend the chili oil made by boiling it. It really matches this. Rice skin, easy to get a simple version of rice skin at home (with roasted bran and chili oil).
I made some roasted bran when I made the rice husks. Because I love roasted bran, I wanted to try it. So I bought the gluten online and tried it. The taste is by no means worse than the ones sold outside, so I don’t have to worry about it again You can't buy roast bran near home. I directly use roasted bran as water gluten here, but roasted bran and water gluten are not the same ingredient, because the raw materials of roasted bran and gluten are different. The roasted bran is made from wheat bran flour ground wheat with the skin. Gluten is made from ordinary high-gluten flour. The reason why it is called roasted bran is because the wheat bran with the skin is in it.

Simple Version of Rice Skin

1. Rice skin ingredients: 130 grams of sticky rice noodles, 45 grams of corn starch, 310 grams of water, 2 grams of salt. Rice skin seasoning: 1 cucumber, 3 chives, 3 cloves of garlic, 20 grams of sesame sauce, 15 grams of chili oil, 1 light soy sauce Spoon, 1 teaspoon of salt, a little chicken essence, 1 teaspoon of vinegar, a little sesame oil, cool boiled right amount of roasted bran Ingredients: 110 g gluten, 70 g cold water, 1 g yeast, 1 g salt Chili oil Ingredients: 40 g chili noodles, 250 vegetable oil Grams, 10 grams of white sesame seeds, 2 spoons of salt, 1 slice of ginger, 1 star anise, 1 tangerine peel, 1 cardamom, 1 cinnamon, 1 Angelica dahurica

Rice skin method: cut the shallots, slice the cucumber, peel and mash the garlic, take a small bowl and add a little cold boil, sesame oil, salt and garlic juice to make garlic water; after the sesame paste is boiled with boiling water, add the sesame oil and mix well.

2. Mix the rice flour, cornstarch, water and salt and stir evenly with chopsticks, let stand for 30 minutes

3. Add water to the pot and bring to a boil, brush the Liangpi gong with a thin layer of salad oil, scoop 4 tablespoons of the well-stirred rice milk into the gong; put the gong into the pot, cover the lid, and steam over high heat After about 5 minutes, the rice milk will bubble up and turn off the heat. Take it out and place it under the faucet and let it cool down along the bottom of the dish. Peel off the rice skin from one corner.

4. Put the peeled rice skins on a plate that has been brushed with oil. To prevent sticking to each layer of rice skins, apply a thin layer of salad oil

5. Until the rice skins are all done and cut into strips

6. Add ingredients, mix and stir evenly

7. Baking bran method: prepare the ingredients and dissolve the yeast with warm water

8. Mix the gluten, yeast water, cold water and salt, quickly stir with chopsticks, and put them into a dough into a container that has been brushed with oil (gluten is easy to agglomerate, and if the balance is not good, it is easy to form hard lumps If you want to make salty, you can put salt in the water first, and then add the powder. If you want to make salty, you can put salt in the water first, then add the powder. Dusting)

9. Cover with a damp cloth and leave it in a warm place to ferment for more than 1 hour. The fermentation time is short and the fermentation time is long and soft.

10. Put it in the pot, cover the lid, steam for about 20 minutes on high heat, quickly take it out, and cut into pieces while it’s hot, or shrink it easily

11. Chili oil method: prepare the required ingredients, pour a small amount of vegetable oil into the pot, wash and dry the ginger and add the spices to the pot, boil the ginger until the surface has just begun to turn yellow, turn off the heat and remove it immediately

12. Pour the remaining vegetable oil into the pot, turn on the heat and heat to 8 minutes, then turn off the heat; when the oil temperature drops to 40% hot (the surface of the oil is calm, you can feel the heat when your hands are close), pour all the mixed chili noodles Stir in the pot with a wooden spoon

13. Continue to heat, keep the fire to a minimum, and add a few tablespoons of salt to adjust the taste; when the chili oil is dark red, you can start the pot, the light color indicates that the chili oil has been boiled for a short time, and the aroma will be greatly reduced; After completion, store in a glass container