Rice rolls (Cantonese Pinyin: Cheong fen) is a very famous traditional Han snack in Guangdong, which belongs to Cantonese cuisine and originated in Longzhou (now luoding city, Guangdong) in the Tang Dynasty. Rice rolls can only be classified according to its production methods. Generally, Bula is called Bula rice rolls, and the other is directly steamed, generally using drawer-type rice rolls.
Rice rolls can't be divided by place, because local businesses will cater to customers' tastes and adjust their tastes according to the local market. They will add the name of the local city before rice rolls. For example, Guangzhou will be called Guangzhou Xiguan rice rolls, and Chaozhou will be called Chaozhou rice rolls. According to this classification method, there will be hundreds of rice rolls in China, which is unscientific. Because all rice rolls is actually a kind of Luoding rice rolls.
Production method:
1. Soak 500 grams of old rice (1 kg) and 600 grams of clean water for more than three hours (the purpose is to make old rice absorb a proper amount of water, make the polished rice slurry more delicate and prolong the service life of the refiner).
2. Use clear water to grind the same amount of old rice, and pay attention to the uniform grinding speed, otherwise the heating of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls.
3. Mix 50g of raw wheat flour with appropriate amount of water, and evenly mix with the rice slurry in step 2.
4. Prepare raw and cooked pulp with the ratio of 10: 1, and add refined salt.
5. First put some peanut oil or roast duck oil in the drawer, 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 steaming 1 minute is better. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls.