Ingredients: rice flour, sugar, yeast powder and cooked sesame seeds.

Production method:

1, adding appropriate amount of white sugar and cold water into rice flour to make it into a thin paste, and the ratio of flour to water is 1: 2.

2. Heat in water, and stir constantly during the heating process until the rice paste is granular.

3. Stir a little yeast powder with warm water. When the temperature of the rice paste is not hot, the yeast water is fully mixed, poured into a container and sealed for fermentation. If it is hot, it will take about five hours. When the volume of rice paste becomes larger and there are many fish blisters on the surface, it is basically ok.

4. Sprinkle cooked sesame seeds on the surface, put water on the pot and steam for 25-30 minutes.

Nutritional function:

1, rice flour contains about 75% carbohydrates, protein 7%-8%, 1.3%- 1. 8% fat and rich in B vitamins.

2. The carbohydrate in rice flour is mainly starch, and the protein in rice flour is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.

3. So eating rice flour has high nutritional value. However, the content of lysine and threonine in rice flour protein is less, so it is not completely protein, and its nutritional value is not comparable to that of animal protein.

4. The fat content in rice flour is very small, and the fat in rice is mainly concentrated in rice bran, and the linoleic acid content in its fat is relatively high, accounting for 34% of the total fat, which is 2-5 times that of Lai seed oil and tea oil respectively. So eating rice bran oil has a good physiological function.