How to make homemade black rice wrap

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor will introduce to you homemade black rice wrappers. You can make them yourself according to the steps below.

1. Half rice and half black rice. Soak black rice in water one day in advance, basically for about 24 hours, and soak rice about 12 hours in advance. The ratio of the amount of water used to the total amount of rice is 1:1.5. That is to say, I used 200 grams of rice and the water was always 300 grams.

2. Mix the soaked rice together with the water used to soak the rice, and use a food processor to blend it into a paste. I used the ultra-fine grinding function and ground it 3 times, so that the rice paste is very fine.

3. Pour the mixed rice paste into a container, add 2 grams of salt and one tablespoon of cooking oil. Stir well to make a paste for rice wrappers.

4. Use a pizza wheel, rub a layer of oil on it with kitchen paper, and scoop in an appropriate amount of rice paste. The amount depends on your preference. If you like it thin, use less; if you like it thick, use more. I like a slightly thicker rice crust, so I order more. Use a larger pot, I use a wok, boil the water inside, place the plate directly on the water, cover it and steam for about 3-4 minutes. It's cooked when it starts to bubble up.

5. Take it out immediately and put it in cold water. After cooling, remove from the sides.

6. The finished rice wrapper has good toughness. Stack all the pieces together and be sure to brush them with a layer of oil to prevent them from sticking to each other.

7. Add salt to the spice and garlic and mash them into a paste. Add all the ingredients for seasoning except the chili oil and stir well to make the sauce.

8. Cut into strips when eating, put the rice skin into a bowl, add cucumber shreds, gluten cubes, pour in an appropriate amount of bowl sauce, and add an appropriate amount of chili oil according to your taste.

9. Stir well

10. I like to eat the one with sesame paste. After adding sesame paste, the rice skin is coated with a layer of sesame paste. It tastes very fragrant, but it doesn’t look good. The finished product picture at the top is without sesame paste.

After reading the editor’s introduction above, do you think that making homemade black rice wrappers is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!