How to make pressed powder
In recent years, pressed flour, as a traditional delicacy, has once again become a hot topic due to its unique taste and healthy preparation method. Whether it’s on social media or food blogs, there’s endless discussion about flour milling. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the production method of pressed flour in detail, and attach structured data to help you easily master the production skills of this delicacy.
1. Basic introduction to flour pressing
Pressed flour is a traditional food made from rice as the main raw material and made through multiple processes such as soaking, grinding, fermentation, and steaming. It has a delicate taste and rich nutrition, and is deeply loved by the public. In recent years, with the rise of healthy eating, pressed flour has once again become a favorite on the table because of its low-fat and low-calorie characteristics.
2. Steps of making pressed powder
The following are the detailed steps for making pressed flour for your reference:
| step | Specific operations | Things to note |
|---|---|---|
| 1. Prepare raw materials | 500 grams of rice, appropriate amount of water | Choose high-quality rice to ensure a delicate taste |
| 2. Soak the rice | Soak the rice for 6-8 hours | The soaking time should not be too long to avoid affecting the taste. |
| 3. Refining | Grind the soaked rice into rice milk | The consistency of rice milk should be moderate. Too thin or too thick will affect the finished product. |
| 4. Fermentation | Leave the rice milk to ferment for 12 hours | The fermentation time is adjusted according to the temperature and can be shortened appropriately in summer. |
| 5. Steaming | Pour the fermented rice milk into the mold and steam for 20 minutes | When steaming, the heat should be even to avoid inclusions. |
| 6. Cool and cut into strips | Cool the steamed pressed powder and cut into strips | When cutting strips, the knife should be sharp to ensure neat cuts |
3. Frequently Asked Questions about Powder Pressing
Based on hot topics in the past 10 days, the following are frequently asked questions and answers about the production of pressed flour:
| question | answer |
|---|---|
| Why does pressed powder become sour? | It may be that the fermentation time is too long or the temperature is too high. It is recommended to shorten the fermentation time. |
| What should I do if the pressed powder tastes too hard? | It may be that the rice milk is too thick or the steaming time is insufficient. It is recommended to adjust the rice milk consistency and steaming time. |
| How to store pressed powder? | It is recommended to keep it refrigerated and consume it within 2-3 days. |
4. Innovative ways to eat pressed flour
In addition to the traditional steaming method, pressed powder can also be eaten innovatively in the following ways:
| How to eat | Specific operations |
|---|---|
| Cold pressed powder | After cutting the pressed powder into strips, add cucumber shreds, carrot shreds, chili oil, etc. for cold mixing |
| Fried pressed powder | Stir-fry the pressed powder with eggs, vegetables, etc. for a richer taste |
| Pressed powder soup | Add the pressed powder to the stock and cook it with meat slices and vegetables |
5. Conclusion
As a traditional delicacy, pressed flour is not only simple to make, but also rich in nutrients. Through the introduction of this article, I believe you have mastered the method of making pressed powder and the solutions to common problems. Whether it is traditional steaming or innovative ways of eating, pressed flour can add a delicious dish to your table. Hurry up and give it a try!
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