They will turn against each other because of the question "Which is better, rice rolls in Guangdong or rice rolls in Chaoshan", which shows how important rice rolls is in the hearts of Cantonese people. When foreigners come to Guangdong, most of them will fall in love with the unique taste of this smooth Q-bomb.
I still remember when I was on a business trip to Guangzhou, I fell in love with omelets and ate them every day. When I left, I took a taxi to a famous time-honored store in case of catching a plane. I ordered two copies of rice rolls, and I couldn't bear to leave after eating.
Later, when I was very greedy, I also bought frozen food and ate rice rolls in a Cantonese restaurant, but the taste was far from what I remembered. It's mainly sauce. It doesn't feel right.
Recently, when we were browsing the menu, we found that some talents had found the recipe of rice rolls sauce, a time-honored brand in Guangdong. Although the original formula is simplified, it is more suitable for home operation, but the taste is not compromised.
Good things are not hidden, so I will share this secret recipe with you today. As for the problem of no tools that everyone is worried about, use a baking tray or a porcelain tray!
Cantonese rice rolls
Sauce secret recipe
By Douguo Gourmet Daren America Chuniang
List of ingredients
Mud material
Sticky rice noodles (rice noodles) 80g
Bearing surface (wheat starch) 70g
Potato starch 10g
Corn flour (corn starch)10g water 400g
Sauce
One garlic, 6 garlic seeds, 5 slices of ginger 1 slice.
50g of coriander (onion can be used instead of eating).
200g chicken soup and 30ml savory soy sauce.
Soy sauce 10ml oyster sauce 10ml honey 10ml
Fish sauce (optional) 10ml
Chicken essence (if you like) and appropriate amount of water.
The materials in the rice rolls.
50g minced meat, 2 eggs and 2 lettuce leaves.
practice
1. Prepare materials. A head of garlic smells good. If not, you can use onions instead. Slice garlic, slice garlic seeds, shred ginger and chop parsley.
2. Stir-fry garlic, ginger and garlic with hot oil in the pot.
Step 3 add chicken soup. There is no ready-made chicken soup to cook with the chicken skeleton, but it takes an hour. Just cook it with ready-made chicken soup for about ten minutes, and cook it on low heat.
4. Cook the smell of garlic in the soup, then add the coriander and cook for another five minutes.
5. Put savory soy sauce, such as Wang Zi soy sauce, delicious soy sauce, American soy sauce, soy sauce, oyster sauce, honey, fish sauce, chicken essence (in fact, you really don't need to put it) and adjust the flavor.
6. Remove the soup residue, and the sauce mixed with various flavors will be ready. The sauce can be used up to make a meal according to my quantity, and it can be kept in a fresh-keeping box in the refrigerator. I usually do more to save trouble.
7. While cooking the sauce, the rice paste is also ready. Sticky rice noodles can be soaked in rice for more than six hours, and then put into a blender to make rice paste. The ratio of rice to water is 1:2. Clear surface is the key to make rice rolls crystal clear, while potato flour will make rice rolls very elastic, and corn flour will make rice rolls thin but not broken. Rice rolls made of sticky rice flour is just rice skin, which is thick and inelastic.
8. Stir all the ingredients of the rice slurry evenly.
9. Beat the eggs well (in Guangzhou, it's actually a plate of rice rolls eggs, so you can beat them directly, because my family makes small dishes, so all of them are scattered for later use), add some water to the minced meat, and shred the lettuce leaves (because I didn't buy them at home today, I didn't shoot them).
10. Prepare rice rolls plate, scraper, salad oil and brush, and oil the plate.
1 1. Pour the rice paste, not too much. My medium-sized plate is about 35g, stir it evenly with a spoon.
12. Pour the eggs, and make the egg sausage with less paste.
13. After boiling water in the steamer, put it into the rice rolls plate.
14. Just steam until it bubbles. Time is when you prepare another plate.
15. Sausage is to sprinkle minced meat on the batter, then you can put lettuce leaves in it and steam it in a steamer, bubbling out like an egg sausage.
16. Roll up rice rolls with a scraper and put it on a plate. The two plates were cooked alternately, and the family's breakfast was soon ready.
Every time I write about local characteristics, there are always fans arguing about authenticity. Just like the practice of rice rolls shared today, there may be many Cantonese people who can't speak English properly. After all, in Guangdong, every region has its own rice rolls flavor.
In fact, the practice of a dish is not authentic. Xiao Guoer feels more emotional, which is related to pride and persistence.
Local food represents the taste that people in a place like and accept, and also represents their status-I am from Guangdong. So we all struggle with the fact that our local specialties are not authentic.
But in fact, the inheritance and improvement of traditional snacks from generation to generation is no longer the original practice and taste. So in terms of taste, it's delicious. What is the importance of authenticity?