Method of beef rice rolls:

1. Soak 511g of old rice with 611g of clean water for more than three hours (the purpose is to make the old rice absorb a proper amount of water, make the milled rice slurry more delicate and prolong the service life of the refiner).

2. Mill the same amount of old rice with clean water, and pay attention to the uniform pulp discharging speed, otherwise the heat of the refiner will lead to too much cooked pulp and affect the quality of rice rolls.

3. Blend 51g of raw wheat flour with appropriate amount of water, and evenly blend with the rice slurry in step 2.

4. Brew cooked pulp, the ratio of raw pulp to cooked pulp is about 11: 1, and add refined salt.

5. Put some peanut oil or roast duck oil in the drawer first, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately), the thickness is about 2.5 mm, and steam it for about 1 minutes. Use a special shovel from rice rolls to lift the rice rolls from front to back, or from back to front.

characteristics: soft, smooth, elastic at the entrance, sweet and fragrant in color, with endless aftertaste. (rice rolls, the capital city, mainly tastes rice rolls, with less stuffing, while rice rolls is thinner).

You want to make rice rolls delicious. In Huangqi, there are standard recipes and operating procedures. I will tell you in detail what you should pay attention to during the learning process. You can go on a field trip and learn about it.

Huangqi is on the second floor of Chang 'an Town North Bus Station (the entrance and exit of Guangzhou-Shenzhen Expressway Chang 'an), teaching a full set of technologies, core seasoning recipes, purchasing channels for breakfast materials made in rice rolls, and answers to business problems in rice rolls store. I hope I can help you, thank you