There are dozens of people in our unit, there is a small canteen, and recently a new assistant chef has arrived, which is a big sister in Shaanxi. The eldest sister is particularly simple, giving us food afraid of not having enough to eat, always giving more than half a spoonful of vegetables. Two days ago, several people in the office worked overtime on the weekend, asked the eldest sister to help us make some food casually, the eldest sister used the rice soaked the day before to make a good rice skin, a few of us ate even addicted, even the section chief of the hometown is Shaanxi said that the taste is very authentic. Naturally, I, a foodie, will not let go of the opportunity to learn, so I pestered my eldest sister to learn the practice.
After chatting, I learned that the eldest sister used to make rice peel in Shaanxi, because her son had a family in Beijing, he followed him to the pension, but because he could not get idle, he found a job as a cook. Have a good chat, the eldest sister is also real, taught me without reservation, and will report to you today.
Qinzhen Mipi
Ingredients: rice
Accessories: peanuts, squeezed vegetables, bean sprouts, cucumbers, coriander (do not like it or do not add)
Seasoning: vinegar, salt, soy sauce, ginger, garlic, peppercorns, spicy seeds, sesame oil
Spices: star anise, cumin, peppercorns, fragrant leaves, cinnamon, cloves
method:
1. Soak the rice in water for 12 hours in advance; roast the peanuts over low heat to make fragrant and crush them; pound the garlic with salt into garlic paste, soak the ginger in water to make ginger juice; shred cucumbers, wash and set aside bean sprouts.
2. Add all spices and water to the cooking pot, boil and cook for 15 minutes, turn off the heat and let cool naturally, filter out the spices to make cooking water
3. Soak the rice plus an equal amount of water, beat it into rice milk with a grinder or crusher, and filter out the rice milk through sieving
4. Put a shallow metal dish in, scoop a stir-frying spoonful of rice milk, put it into the steamer, cover it, and after 3 minutes, take it out and soak it in cold water for a little soak to remove it. Make all the rice milk into rice skins in turn, brush a layer of oil on each one, and fold it up to prevent sticking
5. The kitchen knife is dipped in water, cut into thin strips by the rice skin, put into the plate containing bean sprouts, add soy sauce, vinegar, sesame oil, cooking water, ginger juice, garlic paste, yard on cucumber shreds, squeezed vegetables, crushed peanuts, coriander, and finally a large spoonful of oil to pour spicy seeds, authentic Qinzhen rice peel is ready
Tip: The eldest sister said that it is best to use two or three different kinds of chili powder to heat the oil to make the aroma more intense
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