When I was a child, I liked my mother to give me a water chestnut. I simply had a soy sauce and peanut oil. Because the shape is like a water chestnut, it is called the water chestnut. Although the water chestnut is not as tender as the real water chestnut, it is soft and chewy, so there is no flavor.
Pack a proper amount of sticky rice flour in a large bowl. Then burn a pot of water, water to a small bubble, no boiling. After the small bubble, turn to the minimum fire and continue to burn.
Pour the water into the sticky rice flour with a spoon and stir it with chopsticks. Stir in the same direction, don't just clockwise, suddenly counterclockwise. Then stir up the video with a slightly mushy effect. Add water when you add it slowly, or add more water and rice paste will be too thin to clip, you can only add powder to remedy it.
Boil the water in the pot with a big fire (how can I add some water and then boil it). Use a chopstick to pick up a small group of rice paste, then spread the chopsticks, the batter will naturally pour into the water, forming a beautiful triangle water horn. . When you paste below, try to separate each one, so that you won't get stuck together.
The cooked water chestnut will float up, and then cook it a little.
Simply add some soy sauce and oil to eat.
1. The water chestnut itself is tasteless. You can mix it with your favorite ingredients. You can add soup or mix it. 2. The water absorption of each sticky rice powder is different, so it is best to add water slowly and see the state of the rice paste. I usually use the powder that is ground in the countryside. This powder has the aroma of rice itself. 3. When the last rice paste is not caught, use chopsticks to spread evenly on the bowl wall, then pour it in the remaining water of the water chestnut to cook.