Special five-spice steamed pork flour
By VicentaLakin
Recipe Recommendations
- rice 50g
- glutinous rice 50g
- Xiaomi 10g
- various spices appropriate amount
- salt 2g
Steps for Special five-spice steamed pork flour
1
1. Add a little salt to rice, millet, and glutinous rice, soak in water for 1 hour and set aside
2
2. Pour away the water and dry the rice
3
3. Dry the pan without adding oil, stir-fry the millet until it smells like rice, browned and dry, and serve for later use
4
4. Dry the pan without adding oil, stir-fry the rice and glutinous rice to dry the remaining water, add star anise, cinnamon, prickly ash, fragrant leaves, pepper grains, dried peppers and other spices, and stir-fry until the rice smells fragrant, brown and dry.
5
5. Spread out the millet, rice, and glutinous rice to cool, pick out all the spices in the rice, and serve them separately
6
6. Use the ultimate weapon, ultra-fine crusher, to beat the spices into 200-mesh five-spice powder
7
7. Use a cooking machine to beat the rice and glutinous rice mixture slightly into thicker grains of rice
8
8. Mix millet, five-spice powder and salt into rice grains, continue to beat with a cooking machine into finer grains, and mix wellSpecial five-spice steamed pork flour Make Tips
Luo Li Basu:
1. Stir fry rice over medium heat. Friends who listen to stir-fry over low heat, please be patient
2. When frying rice, stir it every 1 minute or so. There is no need to stir too frequently. Please bury the spices in the rice grains as much as possible after each turning. Although it is a bit troublesome, the rice noodles are more fragrant this way.
3. The rice grains must be spread out and cooled before processing, so that the rice noodles are not easy to regain.
4. Please carefully pick out the spices when cooling the rice grains. I don't know how children's shoes that crush the rice grains and spices can swallow them when eating rice noodles. The taste of shredded cinnamon, star anise, and pepper will not be so pleasant.
5. The spices should be crushed as much as possible, at least reaching a fineness of 100 meshes
6. The rice noodles should be a bit coarse and not beaten too thin
7. Glutinous rice is more difficult to stir-fry than rice. The browning of rice grains is subject to the color of the rice, otherwise it will have a paste taste. Most of the rice grains will be browned yellow and then stir-fry. Millet is easy to stir-fry, so it should be stir-fried separately.
1. Stir fry rice over medium heat. Friends who listen to stir-fry over low heat, please be patient
2. When frying rice, stir it every 1 minute or so. There is no need to stir too frequently. Please bury the spices in the rice grains as much as possible after each turning. Although it is a bit troublesome, the rice noodles are more fragrant this way.
3. The rice grains must be spread out and cooled before processing, so that the rice noodles are not easy to regain.
4. Please carefully pick out the spices when cooling the rice grains. I don't know how children's shoes that crush the rice grains and spices can swallow them when eating rice noodles. The taste of shredded cinnamon, star anise, and pepper will not be so pleasant.
5. The spices should be crushed as much as possible, at least reaching a fineness of 100 meshes
6. The rice noodles should be a bit coarse and not beaten too thin
7. Glutinous rice is more difficult to stir-fry than rice. The browning of rice grains is subject to the color of the rice, otherwise it will have a paste taste. Most of the rice grains will be browned yellow and then stir-fry. Millet is easy to stir-fry, so it should be stir-fried separately.