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rice curd

rice curd

Introduction

“Maybe it’s the nature of eating food. I like to study snacks everywhere. Most of the snacks in the north are made of flour. Since I came to Wuhan, the most I have touched is rice. I have fallen in love with all kinds of food made of rice. Although I grew up with noodles, I don’t feel that I don’t like noodles very much. Anyway, I like noodles made of rice.Following my husband back home, they will make gray water dumplings there for the Spring Festival, a large piece. The finished products are sliced and fried with a light yellow color after cooling. After that, I came back to check a lot of information. Sichuan and Guizhou are called rice tofu, which is also called gray water dumpling. One side is very suitable for family to make rice tofu. When the rice tofu is warm, I eat soft glutinous Q-bullet, and slice oil after cooling.Fried or fried bacon is very delicious!”

Materials

Main material

Material Quantity
Early rice 500 grams

accessories

Material Quantity
Dietary alkali 4 grams
water 400ml

Characteristics

Property
Flavor Original flavor
Technology steam
time consuming Hours
difficulty ordinary

Steps

step 1:

Rinse the rice and put in 4 grams of edible alkali. Soak the rice in water for more than 4 hours. Soak the rice until it can be crushed by hand.

step 1

step 2:

The soaked rice pours out the excess water, washes and controls the dry water again, and pours into the wall breaker. It can also be used without the wall breaker.

step 2

step 3:

Pour in 400 ml clear water and beat into rice pulp in manual mode.

step 3

step 4:

The beaten rice pulp is poured into a non-stick pot and boiled over a small heat. While boiling, it is stirred continuously with a wooden shovel to avoid pasting. This is commonly known as beating cooked scutellaria.

step 4

step 5:

When stirring, the resistance is very large, and keep the small fire until the rice paste is transparent and can be hugged into a ball, then turn off the fire.

step 5

step 6:

On the silica gel pad, touch some cooked corn oil and knead the rice dough while it is hot.

step 6

step 7:

The kneaded rice balls are divided into equal parts.

step 7

step 8:

Rub it into a cylindrical or square block and tidy it up.

step 8

step 9:

Put the rice tofu green into a tin-paper steamed baking pan, spaced apart.

step 9

step 10:

Put it in the middle of the oven and open the fresh and tender steaming mode for about 100 degrees and 40 minutes.

step 10

step 11:

After finishing, take it out to cool. When eating, slice it directly and eat very Q-bullet. Cool or boiled soup. Hot pot. Put it on the bottom of one night and stiffen it. It can fried bacon. Fried pork is very delicious.

step 11

step 12:

Finished product drawing.

step 12

step 13:

Finished product drawing.

step 13

step 14:

Finished product drawing.

step 14

step 15:

Finished product drawing.

step 15

Tips

  1. Steam in a steamer without a steaming oven. Steam in medium-high heat for 30 minutes after boiling cold water into the pot.2. The best way to make this rice tofu is to use the early rice from the south. There is no sticky rice. The northern rice is sticky and can be made successfully, but it will be sticky.3. Rice tofu will be hard overnight when it is put outside. It can be stored in refrigerator for 10-15 days.

Info