Method for making steamed vegetable powder

1

There are 200 grams of rice and 30 grams of glutinous rice. The commercially available white steamed vegetable flour is ground purely with rice, and Tuo Ma likes to have a little waxy taste, so she adds a small amount of glutinous rice, so the steamed vegetable flour made will have a softer taste and better viscosity.

2

Pour the two types of rice into a basin and wash them thoroughly. The commercial steamed vegetable powder is ground directly. The rice has not been washed, so it is not as hygienic as the one made at home.

3

Filter the water, spread the rice evenly, and then put it in the sun to dry. It will dry after about an afternoon. When drying, remember to turn the rice every hour to ensure that each side of the rice is dried.

4

When drying the rice, soak two dried pepper peppers, three star anise, two slices of cinnamon, a small fennel, a small pepper, two tsaoko fruits, and four bean curls in clear water and wash them.

5

Drain the water, then dry it in the sun, and remember to turn it over while drying it.

6

Put the dried rice and spices into a blender (coffee grinder also works) and beat them into powder.

7

Pour the beaten white steamed vegetable flour into a covered container and place it in a cabinet or refrigerator for easy storage.

8

Sift the ground spices through a sieve, throw away the coarse particles, leaving only the finer powder.

9

Finally, add appropriate amount of white steamed vegetable powder into the spice bowl (the ratio of spice to white steamed vegetable powder is about 1: 2), cover and shake well. The five-spice red steamed vegetable powder is ready, and also put it into a covered container. Store it in it.

1. Generally, the granules of white steamed vegetable powder are quite fine, while the granules of red steamed vegetable powder are coarser. However, rice flour ground by a blender cannot be guaranteed to be completely uniform in size; there are always some coarse and some fine parts. Therefore, Tuo Ma always sieves out the fine parts to make white steamed vegetable powder, and adds spices to the coarse parts to make red steamed vegetable powder. This way, everything is put to good use! 2. Store-bought red steamed vegetable powder also contains seasonings such as salt, MSG, and pepper. However, even with these seasonings, the flavor when steaming vegetables is often still not enough, and salt still needs to be added for taste; but the ratio of this added salt is not easy to master. Therefore, Tuo Ma does not add salt or other seasonings so that she can better control the amount of seasoning when steaming vegetables.