Exercise:
Rice rolls's production is very simple. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.
Famous comment: rice rolls originated in Guangzhou. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls stuffing mainly includes pork, beef, shrimp and pork liver, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls's production is very simple. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce. Because of its delicious taste and low price, it is very popular in Guangzhou and has become a popular snack.
Chaozhou people, who is ingenious and good at doing business, saw these advantages of rice rolls and transplanted rice rolls's practice to Chaozhou. Chaozhou people made rice rolls in the early 1980s, but chaozhou people made rice rolls not by copying the practices of Guangzhou and rice rolls, but by combining chaozhou people's tastes and using Chaozhou's raw materials. For example, in the stuffing, shredded Chinese cabbage or shredded bamboo shoots, minced meat and eggs are mainly used, and then pickled Chaozhou local products are sprinkled. Rice rolls rolled it and sprinkled it with peanut butter, chaozhou people's favorite food.
Chaozhou-style rice rolls full of Chaozhou flavor is also welcomed by people. Now in Chaozhou, rice rolls's food stalls can be seen everywhere, which has become one of chaozhou people's favorite breakfast snacks.
Beef Slippery rice rolls
Rice rolls pulp material: rice flour130g, white powder10g, flour10g and water 260㏄.
Stuffing: 40 grams of beef slices and 40 grams of bean sprouts.
Sauce dip: soy sauce 100㏄, salted sauce 1 spoon, fish sauce and oyster sauce 1 spoon, sugar 30g, onion/ginger slices 25g, protein 1, salt/fresh chicken powder1.
Production process:
1. Boil the sauce with low fire, then filter the onion and ginger, leaving only the sauce for later use.
2. First, mix the beef slices with seasoning, then add bean sprouts and mix well with chopsticks to get the stuffing.
3. Mix rice flour, white powder and sodium sulfate from rice rolls slurry, add water and mix evenly, and then filter to obtain rice rolls slurry.
4. Spread the white gauze on the rice rolls oven, pour in 200g of rice rolls pulp, spread the stuffing in the method (2) on the rice rolls pulp in a straight line, cover it, steam it for 3 minutes, take it out while it is hot, roll it into strips, cut it into 3 pieces with a knife, put it on a small plate, and pour the sauce in the method (1) for eating. Repeat step (4) once, and you can make another beef stuffing rice rolls.
Rice rolls furnace is a special furnace for making rice rolls. If it is made at home, you can use a pot instead, but the effect is not as good as that of rice rolls furnace.
Steamed vermicelli roll
Ingredients: starch 1000g, chestnut powder 200g, a little salt, two coriander, Chili sauce 100g.
Exercise:
1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours;
2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander.
Exercise:
Wash 200 grams of rice (don't use sticky rice, northeast rice should belong to this category) and soak it in 420ML of water for six hours (I soaked it all night). In the morning, put rice and water into a blender to make a slurry, and filter out a little residue with a sieve. First, mix a teaspoon of raw flour and a tablespoon of corn flour with 60 ml of water, then add rice slurry, add a teaspoon of salt and a tablespoon of oil and mix well.
Heat the steamer, pour in a thin layer of paste, add some minced meat to the corners, cover and steam for four and a half minutes. It is best to use a metal-free steamer. Stainless steel will stick, so it's better to use a baking tray. Two baking plates and two plates are steamed in a * * *.
Take it out to dry for a while. Roll it up with a scraper and put it on a plate.
It's important to pour juice when eating. Boil a tablespoon of soy sauce, a tablespoon of sugar, a tablespoon of sesame oil and three tablespoons of water in a pot and put them away for use at any time.
The method of stir-frying powder is to mix finely cut powder with fresh meat, eggs, shredded chicken, fish fillets, crispy peanuts, sesame seeds, scallions and seasonal side dishes. When serving, green, green and white are in contrast with each other, and the color, fragrance and taste are all available.
The flour used for cooking is that kind of wide flour, which is river flour. When frying, first fry garlic in oil, then add powder, then add lean meat, pork liver, vegetable leaves and onion, fry together for a certain time, and finally sprinkle with pepper. If you can eat it with Chili, it will have a special taste.