Today, I tried Shahe powder (cut powder). The method of pulping is the same as that of making a roll of powder. The only difference is that there is no filling.
Slurry: The rice was washed in the middle of the night when I thought of it in the middle of the night. Before I did the 1090 grams of sticky rice, I didn’t want to waste it. Rice is washed with water several times, washed until the rice water is not whitish, then add water that has not been submerged at least 5 or 6 cm, soak, let the rice absorb water, at least for five hours, the rice bubble is soft and soaked . Remove the rice and drain the water on the filter. At this time, weighed, the drained rice is 1654 grams.
Put the rice in a larger container and beat it, this is the adjusted pulp.
Cooked. The proportion of cooked paste is: 3 two raw pulp plus 2 two clear water, that is, 150 grams of raw pulp, plus 100 grams of water. I took 300 grams from the slurry and placed it in a stainless steel pot. Add 200 grams of water and mix well. Heat the wok to the water, put the stainless steel pot into it, heat it with water, and stir it constantly. Stirring until the pulp is ripe
Pour the cooked paste into the raw pulp and mix evenly
Stir in this way, the cooked paste becomes a relatively small granule. This is half cooked
The filling of the roll powder looks like a person's favorite, and there are people who like meat and likes. I like pure meat stuffing: pork, beef, shrimp, pork and so on. Today is beef stuffing, beef and soy sauce, wine, sugar, pepper in a direction of smashing, add ginger water, chicken soup, add chopped green onion and mix well, let the meat more water, mix sparse. Pickled for about half an hour
Before steaming, pour a spoonful of rice syrup into the meat and mix well. When steaming, the meat and pulp will stick tightly and not easily detach.
Burn a pot of hot water, the pot is bigger than the tray, my pot is 35CM caliber. Wash and dry the aluminum tray and put it in a boiling water pot. After taking it out, use a kitchen paper to smear a thin layer of oil.
Pour a proper amount of pulp so that the pulp can spread evenly throughout the tray, but not too thick, thick skin is not good.
Spread the raw meat evenly
Steam in a pot, cover the lid, and steam for about 2-3 minutes. While steaming, you can use two chopsticks on the other tray to hold the tray on both sides, take out the tray, and put another tray into the steam. It is more convenient to use chopsticks than to use a towel or insulated sailor, and it will not be burnt to the hand. If the water evaporates less water, it is necessary to add water in time and boil it before continuing to steam. The process of smearing, pouring, and stuffing is completed. Here, the stuffing is finished, and there is just a place to go out. Tilt the tray slightly, scrape it from top to bottom with a squeegee, and roll it up into a tube
Brush a little oil to prevent sticking, the roll powder is ready! Two kilograms of rice steamed about thirty, and ate two meals.
Half-cooked paste will produce toughness and taste better.