Preparation method and formula of rice bean curd

The preparation method and formula of rice bean curd are as follows:

Tools/Materials: 500g of rice, 400ml of clean water, 4g of edible alkali, appropriate amount of corn oil, high-speed blender, silica gel pad, non-stick pan, wooden spatula, tinfoil, oven, steaming tray.

1. Wash the rice, add 4g edible alkali, and soak it in rice-free water for more than 4 hours until the rice grains can be crushed by hand.

2. Pour out the extra water from the soaked rice, wash it again to control the moisture, and pour it into high-speed blender.

3. Pour proper amount of water and make rice paste manually.

4. Pour the cooked rice paste into a non-stick pan and bring it to a boil. When cooking, stir with a wooden shovel to avoid burning the bottom. This is commonly known as cooking.

5. There is great resistance when stirring. Keep the fire low until the rice paste becomes transparent and can be held together, then turn off the fire.

6. Dip a proper amount of cooked corn oil on the silica gel pad and knead the rice ball evenly while it is hot.

7. Divide the kneaded rice balls into equal parts.

8. Knead into cylindrical or square blocks and arrange them all.

9. Put Mi Dou saprophytic green bodies into a steaming and baking pan lined with tin foil, and separate them.

10, put in the middle layer of the steaming oven, start the fresh pure steaming mode, and steam for about 40 minutes.

1 1. Steam it, take it out to cool, and slice it when eating.