Hanzhong rice noodle method

Ingredients and production steps of Hanzhong rice flour

Composition details

condiments

Black rice100g

Rice? 100g

Water? 300 grams

50 grams of sesame paste

Cooking oil? 10g

Chili oil? 10g

Sesame oil? 10g

Soy sauce 5g

Sesame? 5g

Hanzhong rice noodle making steps

step

1, black rice and rice are soaked in water one day in advance, which basically takes about 24 hours. The ratio of water consumption to total rice quantity is 1: 1.5. In other words, I used 200 grams of rice and 300 grams of water.

2. Mix the soaked rice together, even with the water for soaking rice, and stir it into a paste with a cooking blender. It needs grinding for more than 3 times to ensure that the polished rice paste is fine.

3. Pour the stirred rice paste into a container and add 2g of salt. A tablespoon of cooking oil. Stir well to form a paste of rice skin, and let it stand for 30 minutes to make the rice paste more moist.

4. Use a large plate, wipe a layer of oil with kitchen paper, and scoop in a proper amount of rice paste. This amount is according to your own preferences. I like thin ones less, and I like thick ones more. I like rice skin thicker, just a little thicker.

5. Use a cauldron, the wok I use is waterproof and boiled. Steam the plate directly on the water for about 3-4 minutes.

6. Soak it and it will be cooked. Take it out immediately and put it in cold water. Let it cool and then take it out from the side.

7, all together to do a good job of stacking, pay attention to brush a layer of oil when stacking, in order to prevent mutual adhesion. Then cut them into strips with a knife.

8. Then add shredded cucumber, sesame, Chili oil, sesame oil and soy sauce, and mix well to serve.