Method for make steamed pow

Reveal the practice of steaming rice noodles with universal flour, solve it with red steamed rice noodles and white steamed rice noodles, and learn to steam everything with flour. Dishes steamed with soy sauce, fermented milk and other heavy-colored seasonings are also called red steamed vegetables, and coarse-grained rice flour is used, which is also called red steamed rice flour. Steamed vegetables without soy sauce and fermented milk, such as steamed fish and steamed vegetables, use fine rice flour, also called white steamed rice flour. I can cook two kinds of steamed rice noodles at the same time by this method, which is a multi-purpose method. Personally, I still admire the original steamed rice noodles, and I am not used to adding other seasonings such as pepper and aniseed. Please weigh it according to my personal habit.

Wan neng fen Zheng rice noodle

Material: 200g of rice, glutinous rice100g.

Tools: pot, flour sieve, cooking machine.

manufacturing process

1. glutinous rice flour cannot be used as steamed rice flour. The rice noodles made in that way are too waxy to use. According to the ratio of rice to glutinous rice 2: 1, 200 grams of rice and 0/00 grams of glutinous rice/kloc-0 were selected. If you don't want to bother, you can make more steamed rice noodles at a time according to this ratio, seal them and store them in the refrigerator for a long time.

2. Mix rice and glutinous rice in a pot, turn on a small fire, stir fry slowly, stir fry with a shovel to prevent the bottom from being cooked and the top from being raw. Remember to stir fry slowly with low heat and heat evenly. Don't be impatient. Bake until the surface of glutinous rice is slightly yellow, and stir-fry the rice and glutinous rice.

3. Let the fried rice and glutinous rice cool naturally at room temperature, and they must be thoroughly cooled before the next cooking. Choose a home cooking machine, take a proper amount of rice grains, put them into a cooking cup, and cook them into steamed rice noodles with mixed thickness. If you usually cook more red steamed vegetables, you should cook them roughly; If you like cooking vegetables, cook them several times before you are careful.

4. Pass the cooked steamed rice noodles through the ordinary noodle sieve. The screened part is white steamed rice flour, and the coarse red steamed rice flour is left in the flour sieve. Store the cooked red steamed rice noodles and white steamed rice noodles in sealed containers respectively. Don't worry if you don't use it once. It can be kept in the refrigerator for a long time. The chef revealed that all kinds of methods of steaming rice noodles with universal flour have been learned and solved together with red steaming and white steaming.