Taste: salty and delicious

Drawer rice rolls

1. Soak 500 grams of Laomibao (i.e. 1 kg) and 600 grams of clean water for more than three hours (the purpose is to make Laomibao absorb a proper amount of rice rolls moisture, make the polished rice slurry more delicate and prolong the service life of the refiner).

2. Use clean water to grind the same amount of old rice, and pay attention to the uniform pulp discharging 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. Make raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 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.

Features: the entrance is soft and smooth, elastic, sweet in color and memorable. (rice rolls, the capital city, mainly tastes the taste of rice rolls, with less stuffing, and rice rolls is thinner. )

Brass rice rolls

Tools: Bra rice rolls machine

Rice slurry: water mill rice rice rolls.

Ingredients: old rice or brown rice 500G wheat flour 50G clear water 600G boiled water 100G refined salt 10G.

Method:

1. Put the prepared rice paste (generally, for the convenience of restaurants, it is prepared with rice rolls special powder at the ratio of 1: 1.5) into a special multi-layer steamer or steam it into thin skin one by one on a cloth.

2. Spread other ingredients (traditionally chopped beef or pork, fish fillets, shrimp, fried dough sticks, etc.). ), steamed, rolled into long strips, cut and served.

3, the stuffing is called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp sausage or fried second class; Without stuffing, it is called vegetarian sausage; Adding sugar or sesame seeds to rice slurry is called sweet sausage.

Beef Slippery rice rolls

Pretend to be rice rolls.

Rice rolls pulp material: rice flour130g, white powder10g, grinding powder10g, 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, stir the beef slices and seasoning evenly, then add bean sprouts and stir evenly with chopsticks to get the stuffing.

3. Mix the rice flour, white powder and rice rolls pulp raw material sodium sulfate, add water, stir evenly, and filter to obtain rice rolls pulp.

4. Spread white gauze on the rice rolls oven, pour 200g of rice rolls pulp, spread the stuffing in the method (2) on the rice rolls pulp, cover and steam for 3 minutes, take it out, roll it into strips while it is hot, cut it into 3 pieces with a knife, put it on a small plate, and pour the sauce in the method (1) to serve.

5. Repeat step (4) once, and you can make another beef slip into rice rolls.

Tip: 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. Baidu baike