It's a homemade mipi in Qin
By VicentaLakin
In the youth age, they studied in the Shaanyang for several years, and they loved the foods of Shaanxi, all the bouquets of cattle and sheep, whistles, meat clamps, cold skins, rice skins and so on. The most frequent food is rice. There was a very good rice-skinned family near our school, and it was 15:51 bowls, cheap and delicious for the students, so they often went to eat and had to line up every time, even in winter. Back home after graduation, I'm still thinking about the rice, and it's good that we have good rice, and we eat it all the time. Recently, a rice-skin sold in Qin town was discovered, which is now available, and every morning I can see it in front of the shop. The boss is Shaanxi. He's been talking to the boss. I've been watching him and talking to him, and I've learned a lot about making rice peels in Qin and the need to boil them. The boss knew I liked food, but he didn't want to be the boss to rob his business. I also know that the rice used for rice is special, and the boss says it's a little different sometimes. Food is just like this, and a little detail cannot be ignored. I'm like I'm making rice, but we can't buy rice here, we buy two pounds directly from the boss and come back to make it. I tried the same rice I bought on the market. No, it's sticky! So it's important to pick rice in addition to the scale and the method
Recipe Recommendations
- indica rice 250g
- water 260g
- boiling water 120g
- five spices 1 part
- garlic appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- sesame paste appropriate amount
- chili oil appropriate amount
- hot and sour
- steamed
- half an hour
- senior
Steps for It's a homemade mipi in Qin
1
It's made of rice, no sticky rice for three seasons a year。2
Water is immersed for about 10 hours after washing, and the amount of water is slightly higher to ensure that rice does not increase。3
Put the bubbling rice into the wall breaker and add water, the total weight at this time being 500-520 g, which is the weight of water and rice. It's too much water, too much water. There was no such grinding at home, and I replaced it with a breaker, two times with a five-vale process, which was very thin。4
The milled rice is pouring into the pot。5
At this point, using 120 grams of running water, the current is not too fast, slowly pours in and mixs the sides to prevent the rice slurry。6
It's completely flat and static for half an hour。7
I'm a non-smuggling pizza plate, and I can steam with steam cages and drawers. Paired equally with a thickness of 2-2.5 mm。8
The fire opened and covered the top cage for three minutes。9
Mippy's got big bubbles. It's ripe。10
And when you take it out, you paint a layer of decorated oil, which I use for fresh peanut oil, so you can fold it with a layer of adhesive。11
Steamed rice pelvis。12
Five perfumes are boiled below, using: eight o'clock, about 20 peppers, four cloves, two sands, one grassfruit, three fragrances, two grams, one part of glucose, two pieces of dry pepper and four ginger. It could also be adapted to its own home's fabric。13
So put the spices in the pot and boil it for 10 minutes after the water goes out。14
Add salt and boil it。15
Cooked water filters out the sludge, only water。16
Pick up the garlic mud and mix it with vinegar, perfume and perfume into a bowl of juice. If you do it together, you can put it in the rice。17
Rice hides in bowls, green vegetables, bowl juice, sesame sauce and pepper oil. The best dish to put in is cucumber silk and green bean buds. I'm busy making rice today. I forgot to buy it. I'll replace it with my favorite curry。18
It's easy to mix. This bowl of sesame sauce is a lot of her husband's favorite。19
I ate a little less sesame sauce. It's better。It's a homemade mipi in Qin Make Tips
Mets are critical, and they're sticky if they don't steam. The choice of pentavalents can be adjusted more appropriately. 3 - The amount of the sauce can be adjusted to its own taste, so I did not give a specific amount, but only the name of the material used。