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Making steamed vegetable noodles at home is surprisingly simple

In fact, home-made steamed vegetable meal is not as difficult as you think, and the process is also very simple. Only rice and glutinous rice are needed. The white steamed vegetable flour sold in the market is ground with rice. I like to bring a little glutinous taste, so a small amount of glutinous rice is added. The steamed vegetable flour made by this way has a softer taste and better viscosity.

1. Pour the two kinds of rice into the basin and wash them. The steamed vegetable flour sold in the market is directly ground. The rice has not been washed, so it is not as sanitary as the one made at home.

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

3. When drying rice, soak two dried peppers, three anise, two pieces of cinnamon, a small amount of fennel, a small amount of prickly ash, two grass nuts and four bean curds in water and wash them.

4. Filter the water to dry, and then dry it in the sun. When drying, remember to turn over.

5. Put the dried rice and spices into the blender (coffee grinder is OK) and beat them to powder.

6. Pour the white steamed vegetable flour into a container with a cover and put it into a cabinet or refrigerator for storage.

7. Sift the ground spices through a sieve, and discard the coarse particles, leaving only the finer powder.

8. Finally, add a proper amount of white steamed vegetable flour (the ratio of spices and white steamed vegetable flour is about 1:2) into the spice bowl, cover it and shake it vigorously, then the five fragrant red steamed vegetable flour will be ready, and the same can be stored in a container with a cover.