How to make buckwheat rice

The method of making buckwheat lump rice is very simple. First, we need to process the buckwheat, then remove the shell, then wash it with clean water, then dry the buckwheat, and then grind the buckwheat into powder. Finally, add appropriate amount of water to the buckwheat flour and grind the buckwheat flour into snowflake shape to make lump rice. So everyone can practice their dough kneading skills, which is conducive to making buckwheat lump rice.

Prepare the ingredients: buckwheat, rice, and water.

1. First, we need to screen the bitter buckwheat raw materials with shells that have not been completely separated, mainly to remove or pick out the shells;

2. How to deal with it? Just use clean water and rinse it at room temperature. Of course, it does not need to be repeatedly stirred. It can remove the unqualified ones with shells. Just wash the bitter buckwheat well.

3. After all the treatments just now, you can take it out and dry it.

4. Then, you can grind the dried buckwheat with a stone mill at a speed of 10-40 rpm at room temperature to obtain powdered buckwheat flour with a particle size of 300-400 meshes; of course, if you don’t have equipment, you can use a garlic pounding jar!

5. After grinding or mashing the buckwheat flour, you can add an appropriate amount of water and make the buckwheat grains into balls;

6. Steam the buckwheat granules we just talked about evenly at 80-120℃ for 10-15 minutes to obtain steamed buckwheat granules;

7. The steamed buckwheat grains are cooled and dried at a low temperature of 0-5°C and vacuum-packed to obtain the finished buckwheat rice.

Precautions

Finally, the steamed tartary buckwheat grains are dried at a low temperature of 0-5°C and vacuum-packed to obtain the finished tartary buckwheat rice. Such a perfect buckwheat rice. There are many ways to cook it, and there are no specific requirements. Basically, just make sure not to destroy the nutritional structure.