Now pressured rice powder
By VicentaLakin
I've been to Yunnan to eat cashed rice powder, and today I've tried it. I've added cassava powder to make it transparent (personal feeling), smooth and stretchy, and it's a great innovation。
Recipe Recommendations
- rice flour 70g
- cassava flour 70g
- corn starch 70g
- boiling water appropriate amount
- warm water a little
- edible oil 20g
- salt 1至2g
- salty and fresh
- cook
- an hour
- senior
Steps for Now pressured rice powder
1
rice powder 70g, with 1 to 2g salt and homogenization。
2
Add hot water to this state。
3
Add cassava powder and corn starch。
4
add a little warm water (to be moderate, for sure) and a soft and moderate noodle, followed by 20 g of edible oil, which is repeated in the face。
5
A covered face or a covering of more than half an hour。
6
Put your face in a strip。
7
Load it in the pressurizer。
8
Twist the lid。
9
I'll show you what's going on, and then I'll cook。
10
The water in the pot is boiled (does not have to be opened)。
11
Squeeze the face slowly into the pot, with a bit of transparency in the shape of the table, with a soft flip of chopsticks and a half-minute boiler。
12
It's too cold for a cold water basin。
13
For the first time, a large bowl of rice powder had been made, and the mouth was smooth and one hand was singled out and it didn't start。Now pressured rice powder Make Tips
these face counts, minus 10 g each of the three sides, can be pressed once。