1. The practice of Cantonese rice rolls
Materials:
Sticky rice flour: 230g, cooked flour (corn starch): 20g, corn flour: 45g, water: 700ml, lean meat, eggs, chopped green onion and proper amount of edible oil.
The ratio of sticky rice flour: cooked flour: corn flour: water is about 10: 1: 2: 30.
That is, if it is 15g, corn flour 30g, sticky rice flour 150g and water 450ml.
Meat marinade: cooking wine 1 teaspoon, light soy sauce 1 teaspoon, oil 1 teaspoon, and proper amount of raw flour.
Rice rolls Soy Sauce: Soy sauce, sugar and sesame oil. (Stir well and microwave for 30 seconds. )
Exercise:
1. Stir the lean meat into the marinade and mix well. Pickling 10 minute.
2. Cut the onion into chopped green onion and beat the eggs well for later use.
3. Mix glutinous rice flour, corn flour, corn flour and water into paste.
4. Brush the plate with a layer of cooking oil, add minced meat, pour a spoonful of paste, and add chopped green onion and eggs. (pictured)
5。 Boil the pot with boiling water, and put the dishes with ingredients on the steaming rack.
6. Cover the pot and steam for about 3 minutes. (When you open the lid, you can see the powder slurry forming, and the small bubbles indicate that it is cooked. )
7. Roll up rice rolls with a shovel.
2. The practice of Chaozhou rice rolls
1. Main materials
Ingredients: rice paste, pork or beef or shrimp, vegetables, eggs and pickles.
2. Practice
Practice: rice rolls's production is very simple. Spread a piece of white cloth on a large screen, pour the ground rice slurry on the white cloth, put it in water and steam it into vermicelli, then put stuffing on the vermicelli, roll it into pork intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.
3. A simple way to make rice rolls by microwave oven.
Materials:
1 20g sticky rice flour, 20g wheat starch (raw starch), 380g water, 1/4 teaspoon salt,1teaspoon cooking oil, a little chopped green onion and shrimp skin, Chili sauce or other sauces.
Steps:
1. Mix sticky rice flour, wheat starch, water, salt and edible oil.
2. Take a flat-bottomed microwave oven container, add a spoonful of rice paste, cover it with a thin layer, sprinkle with chopped green onion and shrimp skin, and put it in the microwave oven. The fire lasted about 1 min. Take out rice rolls, gently lift it along the edge with chopsticks or a knife, and carefully roll it up.
The source of guangdong snacks rice rolls
There are different opinions about the origin of rice rolls, and there is no unified statement. Someone said? It was first created by Pantang and Xiange in War of Resistance against Japanese Aggression period. ? Others said? Rice rolls originated in Guangdong province, and as early as the late Qing dynasty, there were cries of selling rice rolls on the streets of Guangzhou? . There is also a legend that when Emperor Qianlong went down to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls. When you eat this? Cool enough, tender enough and slippery enough? When the food was good, Qianlong was full of praise and said on impulse: This rice noodle is a bit like pork intestines? . Rice rolls is the most common breakfast in Guangdong. It looks as white as snowflakes, as thin as cicadas, and crystal clear. It tastes delicious, delicate and smooth, and has a little toughness, which makes people unforgettable.
?