I didn't care about it before, and I didn't think about finding something to put on the ground, but after the dustpan was over, Xu Yi looked at the white rice bran on the ground, and couldn't help but feel a little distressed.

If there was another way, Xu Yi was not willing to do so. The corn is not clean when it is crushed like this, and you can see that many of the corn husks that have been dusted out are still sticking to small pieces of broken corn. If you look closely, you can see that even the remaining corn grits in the dustpan have skin or germ sticking to them. Speaking of which, the most nutritious in this rice bran are those germs, which are not only high in protein but also contain a lot of unsaturated fatty acids. Corn has nothing to extract oil except germ, and the dozens of dollars a barrel of corn oil in the supermarket are extracted from the germ of rice bran. In this way, there is basically no way to pick it up again when it is tossed to the ground, and it can only be covered with soil again, which is undoubtedly destroying the heavens.

I didn't grind much corn this time, and the amount of rice bran is not large, so I don't waste it. However, considering that the Youth League is going to sell it in the store for a long time, and every time it does it, not to mention the amount of labor, this rice bran accumulation will eventually become a great waste. Not to mention the germ extraction of corn oil, at least this can be used to feed pigs, maybe enough to feed a few fat pigs.

Xu Yi is not stingy when he thinks like this, he is really bad for this little thing, he will have such a mind, and he has never wasted things since he was a child, and he is used to being thrifty.

Pour the corn grits in the dustpan directly into the pot with glutinous rice flour, and the glutinous rice flour made by stone grinding is always too rough no matter how you sieve and grind it. Too coarse glutinous rice flour not only reduces the viscosity, but also affects the integrity of the finished product, but also affects the taste of the finished product. So Xu Yi is ready to process these glutinous rice noodles again.

Xu Yi carried the basin into the tent. Roughly adjust the gap between the two grinding fans. Insert the plug plate of the feed port into some to reduce the feeding speed, and then pour the glutinous rice flour and corn grits in the pot into the machine and grind it.

This electric mill is indeed capable of grinding dry powder, but the structure of this thing is specifically made for water mills. A large amount of grinding dry powder will accelerate the wear of the machine, and it is easier to generate and accumulate heat, making materials, especially sticky materials like this, easy to stick to the grinding fan and filter screen. At that time, the boss also emphasized to Xu Yi that the grinding dry powder material is too wet or the feeding speed is too fast, which may make the material sticky temperature too high, and long-term grinding will lead to agglomeration and gelatinization of the material, and even fire and combustion due to overheating.

Xu Yi reached out to the outlet and picked up some glutinous rice flour. Folded his fingers and twisted it. There is a specialization in the art industry, and this electric grinding powder is much stronger than the stone grinding, not only the glutinous rice flour produced by grinding is finer, but the efficiency is not slow. If you have to find some shortcomings, it is that this thing is not very effective for corn hulling, there are very few corn husks thrown out of the exit, and most of the corn husks and even the corn germ that has not been dusted are broken, and they flow down with glutinous rice flour.

Although this glutinous rice flour is already very fine, it still feels a little rusty and grainy. Xu Yi adjusted it carefully, and felt that the glutinous rice flour flowing out was not grainy and not obvious, so he replaced it with a new bucket to catch the glutinous rice flour. Grinding began in earnest. When there was no glutinous rice flour flowing out of the discharge port, Xu Yi turned on the electric mill and cleaned up the inside of the machine. The materials that stuck to the machine were mixed with the glutinous rice flour that was ground at the earliest, and then poured into the machine and ground again.

After processing the rice flour again, Xu Yi walked out with his things after cleaning the machine. The rice noodles are relatively simple, and Xu Yi is not in a hurry, so the feeding speed is very slow, and after the grinding is completed, there is basically nothing left in the machine.

Xu Yi compared the processing process of the two powders, and let out a long sigh, sure enough, this manual operation is really different from pure mechanical processing!

Xu Yi grinded six catties of rice, and the final loss added up to less than half a tael. However, ten catties of waxy corn eventually only got less than six catties of glutinous rice flour, which was at least two catties less than the normal grinding, which was entirely due to the lack of suitable processing equipment.

I can only say that I don't spend money on corn, and I don't have any processing fees for buying it myself, otherwise the loss of the grinding process is so big, it is better to buy glutinous rice flour directly.

Xu Yi also thought that he had to find another way, either to take the corn out of the space and send it to peeling, or he could only find a way to get a peeling machine by himself. No matter which method can effectively reduce the loss of raw materials, but also greatly improve work efficiency, they do this little thing in half a day, if you use the machine to peel off, I am afraid that the processing of hundreds of catties will be completed.

In the future, if this youth group is sold to the outside world, it will naturally need a lot of glutinous rice flour, and if it is still processed like this, not only will the loss be too great, but almost once every five times it will be completely wasted. What's more, it's too much of a waste of time, and I'm afraid that I really don't have to do anything every day.

The output in the space is not a problem, and the loss is really not a problem, but it is the time cost that restricts itself. Increasing the pollination rate not only means faster processing, but more importantly, it takes more time to harvest and cultivate. Using better processing methods, saving materials naturally means that you can get more finished products with the least amount of time you can cultivate and harvest, which in turn means higher yields. It is also equivalent to better saving their own labor and being able to accomplish more things in the same time.

It is more troublesome to send it out for processing, the risk of exposure is higher, and it is very undesirable, so it is more reliable to find a way to get a peeling machine. Not only can you peel the corn, but you can also make corn grits at the same time.

You can soak all the corn grits and rice in water and change them to water mills, which will undoubtedly make the product more delicate, and the quality and taste of the Qingtuan can be improved to a higher level.

Xu Yi planned like this, weighed out two kinds of rice noodles and put them in a basin, added tea powder, stirred well, added cold water directly to the basin and put them together, and woke up there.

The red beans were soaked for a short time, and they were not soaked at all, so Xu Yi looked at it and simply took the book and read it.

After eating another meal, Xu Yi saw that the water in which the red beans were soaked had turned red, and the beans in the pot had also swelled up due to water absorption.

Xu Yi took out the red beans and cleaned them, poured them into the rice cooker and boiled them. After all, it is fresh red beans, and not long after the water boils, a rich fragrance emanates from the rice cooker. Xu Yi opened the pot and saw that the water in which the beans were boiled had turned dark red, many of the beans were peeled and cracked, and the watercress were dyed as dark red as the soup, so he closed the lid of the pot and lifted the switch to save the beans from getting the bottom batter.

After being bored for almost an hour, Xu Yi turned the rice cooker switch again, and turned off the power of the rice cooker when the soup was basically exhausted. Xu Yi took a spoon and scooped up a bean and poured it into his mouth, and the soft and tender red bean melted with the tip of his tongue, exuding a rich bean fragrance.

Xu Yi put on a rag, pulled out the inner liner of the rice cooker and sat in the steel bucket filled with cold water, waited until the red beans cooled down, and poured the red beans directly into the juicer with the pot, and directly beat them into red bean paste.

If you are in your hometown, you can use such red bean paste directly as long as you add white sugar or saccharin. However, Xu Yi wanted to change the trick this time, and he didn't add sugar to it, but poured the bean paste into the wok and fried it. Xu Yi kept stir-frying the red bean paste to make the water in it out, and only turned off the induction cooker when the red bean paste began to dry out or even turn a little white, allowing the red bean paste to cool down.

After the red bean paste was completely cool, Xu Yi took a frying spoon to the tent and scooped honey directly into the bean paste and stirred. The honey is afraid of heat, Xu Yi has no choice but to fry the bean paste, otherwise the fragrance of the honey will fade, and the quality of the finished product will naturally not be so brilliant at that time. After stirring well, Xu Yi scooped a little bean paste and tasted it, the fragrance of the bean paste was full of rich honey, and the taste was very harmonious.

It seems that my idea is really right, the effect of honey mixed with bean paste is much better than sugar!

The taste of this filling made Xu Yi very satisfied, and he also had more expectations for the Qingtuan that was about to be finished.

Xu Yi took the steamer and began to wrap the green balls, pulled off the dough and took off a piece slightly larger than the egg yolk and flattened it, added a spoonful of bean paste in the middle and wrapped it up again, making a dumpling smaller than an egg and placing it on the drawer cloth of the steamer.

After waiting for all the youth leagues to be wrapped, Xu Yi added water to the steamer and put it on the induction cooker to boil, and when the water boiled, he directly stacked several steamers and buckled them on top of the steamer, and steamed them for almost a quarter of an hour.

The ripe Qingtuan looks very brightly colored, or because there is too little tea powder, it doesn't look so green, but with a new and tender color, the light green glutinous rice has a slightly translucent feeling, and the bean paste wrapped in the middle is faintly visible.

Xu Yi carefully pinched one with chopsticks and put it in the bowl, and the ball looked like a big green rice ball. Blowing lightly and biting slowly, the tea fragrance is mixed with the fragrance of corn and linden flowers, which is elegant and delicate. When you bite into the thin skin, you will be greeted by the aroma of beans and honey, which is as warm and pleasant as the spring breeze at noon on a sunny day in March.

This Qingtuan tastes quite good, even Xu Yi, who is usually not cold to sweets, will kill four or five in one go before stopping.

Xu Yi sighed contentedly, feeling that the air exhaled was full of tea and honey.

Although the combination of honey and adzuki beans is still not difficult to imitate, the quality of both adzuki beans and honey far exceeds that of the outside world, and the quality of the filling blended together is needless to say. Even if it is matched with the leather of those tea powders, the quality is definitely better than those ordinary tea powders on the market. Whoever wants to make the same Qingtuan will certainly have nothing wrong with the shape - the Qingtuan is originally a traditional seasonal snack, and there is nothing complicated about the method. But if you want to achieve the same quality and taste as yourself, this is not something that anyone can do lightly - it is no exaggeration to say that your own Qingtuan is likely to be the unique delicacy in this world! (To be continued......