Let Xiao Nuzhi give you a detailed tutorial on how to make delicious rice rolls at home. I often make them myself.

Add wheat starch, rice flour and appropriate amount of water in a clean container

Stir and stir until it becomes a thinner batter

Chop the pork, you can directly buy some pork stuffing, add a little cooking wine and light soy sauce to marinate for a while

Add two spoons of cornstarch to the bowl. Pour an appropriate amount of water, an appropriate amount of soy sauce, and then pour an appropriate amount of oil

Stir these ingredients evenly

Pat the garlic. Chop into minced garlic

Stir-fry the minced garlic in hot oil until fragrant

Pour in the sauce you just prepared. Bring to a boil over high heat

Beat the eggs

Spread a layer of oil evenly on a clean flat plate and pour the batter into it. Place the batter in a flat plate, not too thick. Shake the plate evenly to spread the batter evenly on the plate

Spread some minced meat and pour some egg liquid

Cover the lid and steam over high heat for about 5 minutes, then take it out.

Use a knife to pry up the rice rolls and roll them like this. Use a knife to Cut it in the middle

Put it on a plate and pour in the sauce you just boiled

Once the rice rolls are here, The preparation is finished. Hehe, don’t you really want to eat it? Let’s learn it quickly~

Since I married to Hangzhou, I rarely eat rice rolls from my hometown. Every year it’s Chinese New Year. When I returned to my parents’ house, I wouldn’t go out to eat during the Chinese New Year, so I went to Taobao to find out if there were any tools for making rice rolls.

Difficulty: Cutting (beginner) Time: About 10 minutes. Ingredients: White Orchid

1. Boil the powder into a slurry with cold water. Add a little salt in the powder according to the size of the family. After mixing, cover it for half an hour or an hour. If you are in a hurry, you don’t need to cover it

2. Rub some oil on the steaming plate,

3. Pour some of the prepared slurry and shake it until smooth. Add some on top of whatever you like. I made eggs. You can also add minced meat or fresh shrimp

4. In this way, you can put it in a pot to steam it

5. Put it in a pot of boiling water and steam it. The time is also controlled by yourself. Generally, I have to set the time in about one minute depending on the size of the fire at home

6. After steaming, use a scraper to scrape. My steaming tray brushes are all bought online

7. I succeeded in getting the white color without adding eggs. My sister who likes to be vegetarian likes to eat eggs.

8. For seasonings, take a small pot and put some oil, sugar, soy sauce, chili sauce, onion and garlic according to your favorite taste. Heat it up

9. My sister’s egg rice rolls

10. My vegetarian rice noodle finally satisfies my craving and tastes very good. It’s the first time I share it. If you don’t know what you want to make, you can ask me.

Guangzhou rice rolls are also Cantonese rice rolls!

Guangzhou rice rolls are a popular food in the streets and alleys. Local people love to eat rice rolls and have a special liking for them; outsiders also like to eat rice rolls. Why? Do you also love rice rolls? Almost everyone loves to eat any delicious food, and everyone is happy to share it! It can be seen that Cantonese rice rolls are delicious and well-deserved! Everyone loves to eat it, which means that rice rolls are really delicious!

Rice rolls are a traditional Han snack originating from Xiguan, Guangzhou. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou. At that time, rice rolls were divided into two types: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc.

The fillings of sweet rice rolls are mainly sugar-soaked fruits and vegetables, mixed with fried sesame seeds.

So, how to make the most delicious Guangzhou rice rolls?

Let me introduce to you the three most delicious ways to make Guangzhou rice rolls.

Method 1

Ingredients

1000g starch, 200g sweet chestnut powder, a little salt, two corianders, 100g chili sauce.

Method

1. Add starch to warm water to make a paste, pour in sweet chestnut powder and salt, add water, mix and knead thoroughly, and let it sit for 2 hours ;

2. Roll the dough into strips, cut it into embryos, press it into skins, and roll it into rolls; put it in a basket and leave it for 2 to 3 minutes, then steam it in boiling water over high heat. After about a quarter of an hour, take it out of the pot and garnish with chili sauce and coriander.

Beef rice roll

Ingredients for rice roll slurry: 130 grams of rice flour, 10 grams of corn starch, 10 grams of starch powder, 260 grams of water

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Filling ingredients: 40g beef slices, 40g bean sprouts

Sauce ingredients:

100 soy sauce, 1 tsp soy sauce, 1 each fish sauce and oyster sauce tsp, 30g sugar, 25g each green onion/ginger slices, 1 egg white, 1/3 tsp each salt/fresh chicken powder, 1/2 tsp sugar, 1 tsp salad oil

Production process

1. After boiling the sauce ingredients over low heat, filter out the onion and ginger, leaving only the sauce for later use.

2. Mix the beef slices and seasonings for the filling ingredients evenly, then add the bean sprouts and mix evenly with chopsticks to complete the filling.

3. Mix the rice flour, Taibai powder and Chengfen as the ingredients of the rice flour slurry, add water and mix well. After filtering, the rice flour slurry is ready.

4. Spread white gauze on the rice roll oven, pour 200 grams of rice roll slurry, and spread the filling from method (2) in a straight line on the rice roll. Put the batter on top, cover and steam for 3 minutes, take it out, roll it into a long strip while hot, cut it into 3 sections with a knife, put it on a small plate, pour the sauce from step (1) and serve. Repeat step (4) once to make another beef rice roll.

The rice roll stove is a special stove for making rice rolls. If you make it at home, you can use a pan instead, but the effect is not as good as the rice roll stove.

Method 2

Ingredients:

Rice flour: 230g, noodles (wheat starch): 20g, corn flour: 45g , water: 700ml, lean meat, eggs, chopped green onion, appropriate amount of cooking oil.

The ratio of rice flour: clear noodles: corn flour: water is about 10:1:2:30.

That is, if it is 15g of clear noodles, 30g of corn flour, 150g of rice flour, and 450ml of water will be needed.

Meat marinade: 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon oil, appropriate amount of cornstarch.

Rice roll soy sauce: light soy sauce, sugar, sesame oil. Mix well and microwave for 30 seconds.

Method:

1. Stir the lean meat into the marinade, mix well, and marinate for 10 minutes.

2. Chop green onions, beat eggs and set aside.

3. Mix rice flour, corn starch, corn flour and water into a slurry.

4. Brush the plate with a layer of cooking oil, add minced meat, pour a tablespoon of flour paste, add chopped green onion and eggs.

5. Put the water in the pot to boil and place the plate with the ingredients on the steaming rack.

6. Cover the pot and steam for about 3 minutes. Open the lid, and when you see the batter forming, small bubbles popping up means it's done.

7. Use a shovel to roll up the rice rolls.

Method three

Ingredients

Main ingredients

150g rice flour, 15g noodles, corn starch 30g, 450ml purified water, 2 eggs, 30g dried shrimps

Accessories

20ml light soy sauce, 20g oyster sauce, 10g fish sauce, 5g sugar, minced garlic Appropriate amount, chopped green onion, and lettuce

Steps

1. Prepare various powder ingredients.

2. Wash the lettuce and set aside, chop the green onions, wash and soak the dried shrimps and set aside.

3. Chop the garlic and set aside.

4. Mix rice flour, corn starch and corn starch, add 450 grams of water, stir well and set aside.

5. Take a small bowl and add 20 grams of light soy sauce, 20 grams of oyster sauce, 10 grams of fish sauce, salt, sugar and water and mix well.

6. Heat a little oil in the pot, add minced garlic and stir-fry until fragrant, add the prepared sauce and bring to a boil.

7. Add a little water starch to thicken the sauce, turn off the heat, and pour out the soup into rice rolls for dipping.

8. Blanch the lettuce in boiling water and set aside.

9. Brush a little oil on the bottom of the flat stainless steel plate. Beat the eggs and set aside.

10. Pour a spoonful of the slurry into the stainless steel plate and shake it evenly. Turn the steamer on high heat, put it in the plate, cover it and steam over high heat for 1 minute.

11. Then sprinkle with dried shrimps, chopped green onion, and pour in a little egg liquid. Continue steaming for 3 minutes, until it becomes puffy.

12. Take out the plate and use a scraper to roll up the rice rolls before steaming the next one.

13. When eating, place cut lettuce and rice rolls on the bottom of the plate, and pour the prepared dipping sauce over it.

Rice rolls are probably one of the most common breakfast snacks eaten by Cantonese people. They are made by grinding rice flour and spreading it thinly and steaming it. It is white and translucent in color and has a smooth texture in the mouth. Characteristics, the basic rice rolls are the same, but there are many variations on the basic rice rolls. In Guangdong rice rolls, you can add a variety of ingredients to make a lot of patterns. Common ones include egg rolls and egg rolls. There are those with minced meat, some with ham, and some with various vegetables. Of course, there are also pure white rice rolls with nothing added. But when it comes to sauces, the commonly used ones include soy sauce, soy sauce, and sesame sauce. , peanut sauce, tomato sauce, sweet and spicy sauce, and mixed sauces mixed with various sauces, so there are many ways to make this.

Here is a recipe for the more commonly eaten home-cooked rice rolls. Authentic traditional rice rolls are also called Bra rice rolls. The soul of rice rolls lies in the batter ratio of the rice noodle skin. How much rice flour should be used? Whether to add other flours such as tapioca cornstarch and starch powder to the water. Each company has its own formula, which is troublesome to study in details, so we can save the trouble and just buy pre-mixed rice rolls. , come back and add water according to the proportion in the instructions to make rice roll slurry, and then steam it. The traditional method is to use gauze. I have also tried it, but every time the finished product comes out very thick and does not have a transparent and smooth appearance, so here is To increase the success rate for beginner home makers, I use the method of steaming a pizza pan over water, so that the skin of the rice rolls is thinner and more translucent and of course tastes better. Tip: The authentic method of making rice rolls is not like this. My method is only suitable for home production. If you want to open a store, please don’t do it like me.

Cantonese rice roll

Rice roll wrapper: 200g rice roll powder, 350g cold water

Filling: 80g pork belly, half a teaspoon of salt, A little chicken essence, a little minced ginger, a little minced green onion, 1 tsp cornstarch, a little dark soy sauce, 1 tsp cooking wine, appropriate amount of mung bean sprouts

Sauce: 2 tsp light soy sauce, ? tsp umami flavored juice, Half a teaspoon of oyster sauce, a little sugar, an appropriate amount of chopped green onion, 1 tablespoon of sesame oil, 15 grams of purified water

Serving size: 10 pieces

1. Cut the pork into minced meat; < /p>

2. Add the salt, chicken essence, minced ginger, minced green onion, cornstarch, dark soy sauce and cooking wine from the filling ingredients;

3. Mix well and marinate for 15-20 minutes. Delicious;

4. Take a large bowl and pour 200 grams of rice rolls into the large bowl;

5. Add 350 grams of cold water;

6 . Stir into a uniform batter;

7. Pour half of the pot of water into the frying pan and bring to a boil over high heat;

8. Pour an appropriate amount of batter into the pizza pan, turning the batter just enough It is advisable to cover the bottom of the plate;

9. Place the pizza plate in boiling water so that it floats on the water;

10. Cover the pot and steam for 1-2 minutes; < /p>

13. Place some minced meat and mung bean sprouts in the middle of the steamed rice roll skin;

14. Fold the left and right sides of the rice roll skin inward and then roll it into a tube shape;

15. Repeat the above steps with the remaining ingredients, and then place the rolled rice rolls in the steamer;

16. Heat the steam over high heat and steam for about 15 minutes;

17. While steaming the rice rolls, mix all the seasonings in the sauce ingredients evenly;

18. Finally, place the steamed rice rolls on a plate and top with the seasoning sauce.

Operation points:

1. Do not pour too much batter into the pizza pan to avoid the steamed crust being too thick;

2. Pay attention while steaming. When the flour slurry bubbles up and becomes transparent, you can take it out;

3. The speed of peeling off the flour crust must be fast enough to avoid sticking to the pizza after cooling. Can't be taken off the plate;

4. Don't put too much meat filling. When putting it, pinch it into small pieces with your hands, otherwise the meat filling will not be steamed easily.

Ingredients

3 tablespoons of rice flour

Appropriate amount of starch

100g of fresh meat

1 lettuce

Appropriate amount of salad oil

2 spoons of soy sauce

1 spoon of sugar

3 garlic cloves

1 chive

Half a carrot

Steps to make authentic Cantonese rice rolls

1. Mix rice flour and starch, remember the rice flour The ratio to starch is 8:2. Add a small amount of water and stir evenly. It is best to leave it for an hour until they are fully mixed. Chop the fresh meat with carrots and set aside, then marinate with salt, sugar, soy sauce and set aside. Wash and chop lettuce and set aside.

2. Brush the plate with salad oil, spread the rice milk on it, add more if you want it thicker, less if you want a smooth texture, put meat and vegetables, and steam it in the pot.

3. Steam over high heat for about three minutes

4. This is thin, and the scraped rice rolls will be soft and smooth

5. Another pot can be used Make the sauce. Fry the garlic in the pan until fragrant. Add an appropriate amount of water. Season with soy sauce and salt. Add an appropriate amount of starch before serving. Bring to a boil and sprinkle with chopped green onion. The sauce is ready

6. Pour the sauce on it. Juice, delicious! It's thick, and I personally prefer the softer one.

7. This is soft and smooth and tastes great.

8. The finished product is amazing!

Tips

Rice flour must be mixed with starch, otherwise the taste will be very bad. After testing, the best ratio of rice flour and starch is 8:2. If you like it softer, add a little more water.

The above content is written by the high-quality user Feiji of Douguo Food

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to make delicious, smooth, fragrant and tender rice rolls. Level 1 (How to choose good rice roll rice)

Many people know that the older the rice, the better, but why should we choose old rice? I guess not many people know about it? Now let me analyze the mystery with you, why must old rice be used to make rice rolls? That’s because the starch content in new rice is as high as about 70%. If the rice becomes old after being stored for more than one or two years, part of the starch in the rice will separate from the rice. The higher the starch content in the rice, the stickier the rice roll will be. , glutinous rice is the variety with the highest starch content. The lower the starch content, the worse the viscosity of the rice. Therefore, rice rolls made with new rice will be very sticky. Only rice rolls made with old rice will taste smooth and not stick to the plate. .

How to tell whether the rice rolls on the market are old or sticky? The method is to put the whole palm into the rice roll rice bag, and then take out the palm and you will see that the surface of the palm skin will be stained with a lot of white powder. This is the starch separated from the legendary old rice, so the starch on the skin of the palm is The more proof that the older the rice is, the smoother the rice rolls are likely to be. (Why do you say it is only possible? Because choosing the right rice rolls is only the first step. Later there is the selection of machines, tools, and how to grind the rice rolls. How to mix the batter, how to steam the rice noodles, etc., each level is very important and indispensable)

Where can I buy old rice rolls? In fact, most of the rice rolls sold in the wholesale market in Guangdong are the country's grain reserves (that is, rice reserved for fighting against Japan or for disaster relief such as earthquakes). They have not been put to use after two or three years and cannot be used. It is used to cook rice and then sell it, so the price is so low, about 2 yuan per pound. Now my friends should know that whether it is early rice or late rice, mainly old enough rice can make smooth rice. Of course, the stickiness of rice rolls is worse.

Why is this kind of rice roll rarely sold outside Guangdong? That’s because there are rice roll shops everywhere in Guangdong. There are dealers willing to sell this kind of old rice roll because of the sales volume. If friends from other provinces don’t have this kind of rice roll to buy, try to find very old ones. meters will do.

After choosing the rice rolls, another important thing is to drizzle the sauce at the end to bring out the deliciousness of the rice rolls themselves. In general, the rice roll sauce is the secret weapon of each rice roll brand, and it is not spread to outsiders. The rice roll shop like Lao Xiguan La Chang, which has a history of more than a hundred years, can be popular today because of the secret rice roll sauce passed down from ancestors. juice. Here we introduce how to make ordinary rice roll sauce.

Ingredients:

1 pound of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 tael of salt

3 taels of MSG, 5 taels of chicken powder, 1 tael of soy sauce

About 1.7 pounds of coriander water (referring to water made from coriander, dried shrimps, star anise, carrot, pepper, bay leaves, ginger, and dried onions)

Production steps :

First boil the rock sugar with water and set aside;

Chop the onion and garlic into chopped green onion and garlic, then open a wok and sauté the chopped onion and garlic, then add soy sauce and fish

Boil the water, then add a small amount of chicken essence and MSG;

Cook for about another minute.

Let’s talk about soy sauce here. Soy sauce can be divided into light soy sauce and dark soy sauce. Light soy sauce has a strong flavor but light color, and is mainly tasty. Dark soy sauce has a thick sauce but a relatively light taste, and is mainly used for coloring. Generally, light soy sauce is used as the main ingredient when preparing rice roll sauce. When adding the previously prepared rock sugar water, dark soy sauce can be added when the color becomes lighter to make the color more appetizing.

How to make Guangdong rice rolls? What ingredients are needed?

I also learned the technique of making rice rolls in Guangdong. I hope it can help you. Let me talk about my experience of learning rice rolls!

First, rice rolls must be made from old rice (very rough rice), washed with water, and then soaked for another night. The swollen rice should be ground with a stone mill to get rice slurry. The ratio is 1:3. water!

The second is the ingredients. Generally speaking, prepare lean meat, oil, light soy sauce, salt, cornstarch, chicken essence, marinate for half an hour, chives, eggs, like those in Chaoshan area. , seafood and so on!

Third, it’s the soup. Whether the rice rolls are delicious or not depends on the soup. Prepare 100 grams of light soy sauce, 100 grams of water, a bowl of dark soy sauce, 40 grams of oyster sauce, 30 grams of white sugar, 20 grams of shiitake mushrooms. Half a spoonful of cornstarch, one onion, two shiitake mushrooms chopped, garlic minced, onion cut into fine pieces, light soy sauce, dark soy sauce, oil, sugar, appropriate amount of salt, a bowl of water, stir well in a basin,

Heat oil in a pot, add shiitake mushrooms, stir-fry until fragrant, then add garlic paste, and onions

Pour the prepared juice into the pot, heat it and bring it to a boil. Wait until it is fragrant. Take the rice rolls out of the steamer and pour in the soup!

Text/Things About Modern People

Rice rolls can be said to be one of the special delicacies of Guangdong and a rice product. Guangdong rice rolls have been inherited to this day and are mainly divided into two categories, namely Brass rice rolls and drawer-style rice rolls. Boula rice rolls are mainly for tasting the deliciousness of the fillings, while drawer-style rice rolls are mainly for tasting the texture and seasonings. host. Today's rice rolls can be said to be one of the indispensable breakfasts for Cantonese people, but the tastes in each region are different and the production methods of rice rolls are also different. Here is a brief introduction to how to make rice rolls

1. Preparation materials: one bag of rice rolls, two cups of noodles, five cups of water, vegetables, meat (eggs). In addition, you also need tools for making rice rolls - gongs.

2. Pour an appropriate amount of water into the pot, then turn on the heat and bring the water to a boil. At the same time, perform the step of mixing the powder. Add water to the flour and flour according to the required ratio, and stir until it becomes a uniform rice paste.

3. Process the lettuce. After washing the lettuce, drain the water remaining on the lettuce.

4. Process the eggs. After beating the eggs, pour into a bowl and mix until smooth.

5. Take out the gongs required for making rice rolls. Rub a layer of oil on the top of the gong, then pour in a spoonful and a half of the prepared rice milk powder.

6. Pour the eggs onto the rice milk. Pay attention to pouring it slowly so that it spreads evenly on the rice milk. Then put the meat on top.

7. After the water in the pot boils, add the gong and shake it so that the rice is evenly spread on the gong.

8. Cover the lid and steam for about a minute. When the rice rolls bubble, it means they are cooked. During steaming, you can pour another portion of rice milk to save preparation time.

9. Scrape up the rice roll skin and put it into a plate. Leek and shrimp rice roll

Ingredients

Rice: water 1:1.5, cornstarch: water 1:2, raw rice paste water: cooked starch paste 4:1, soy sauce: Rock sugar: oil: water 4:1:1:3

Method

1. Make powder slurry. Mix well according to the ratio of tapioca starch: water = 1:2, then cook on low heat until it becomes mushy, then mix it with the beaten rice slurry in a blender (raw rice slurry water: cooked starch slurry = 4:1), and pour it out for later use.

2. Make rice roll sauce. Mix 4 tablespoons of Maggi fresh soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil, and 3 tablespoons of water until the rock sugar melts.

3. Make fillings. After deveining the shrimps, marinate them with a little salt and pepper for 10 minutes.

Cut the leek into sections and remove both ends of the silver tooth. Add light soy sauce, salt, sugar and pepper together and mix well to make the filling.

4. Steamed rice rolls. Grease an eight-inch round plate with oil, add 1/4 cup of rice milk and put it into a pot of boiling water. After the bottom of the rice milk has solidified slightly, add the filling. Cover and cook for 3 minutes.

5. After making a big bubble, take it out and soak it in a basin of cold water. Use your fingers to draw a circle around the edge of the plate and roll it up from one end. Hong Kong vegetarian rice rolls

Ingredients

150g rice flour, 30g rice flour or cornstarch, 1/4 tsp salt, 1 tbsp oil, 500ML water, one green onion , two garlic cloves, two spoons of dried shrimps, one spoon of light soy sauce, one spoon of white sesame seeds, two spoons of sesame sauce, and two spoons of chili sauce.

Method

1. Pour oil into the pot, sauté the shrimp skin and minced garlic until fragrant, take it out and set aside.

2. Mix rice flour, corn starch, salt, oil (the rice rolls will be smoother after adding oil), and water. Add chopped green onion and fried dried shrimp skin and garlic paste, stir evenly without any particles. (Stirring with a whisk will make the powder more delicate).

3. Brush a thin layer of oil on a flat plate. Bring water to a boil in a steamer over high heat.

4. Pour a spoonful of rice flour slurry into a flat plate, shake evenly, place it flat, and steam in a steamer for 2 minutes over high heat.

5. Each piece of steamed rice roll can be rolled up directly, or shrimp, vegetarian vegetables, etc. can be added. (I steamed it nearly ten times before and after. If you have a large steamer and a square steaming plate, you can only steam it three or four times until the rice noodles are used up).

6. Finally, cut off the rolled rice rolls, place them on a plate, sprinkle with sesame seeds, top with light soy sauce or soy sauce, and chili sauce. The making method of rice rolls is roughly the same. The deliciousness of rice rolls lies in the different sauces. The sauces can also be made according to your own personal preferences. Here is a brief introduction to the making method of the sauces

Ingredients< /p>

600ML light soy sauce, 3 taels of fish sauce (150g), 6 taels of sugar, 2 taels of oyster sauce, 6 taels of MSG, 3 taels of chicken essence, 1 tael of dark soy sauce, 3 jins of water, a piece of ginger, 3 taels of green onions , 3 taels of onions, 1 tael of dried onions.

Method

Use a small amount of oil to sauté the minced ginger and green onions until fragrant. Pour in the light soy sauce and cook briefly. After the light soy sauce is boiled, add water and other seasonings. Simmer over low heat for more than 15 minutes and filter. Remove the onion residue and it’s done.

Tips:

1. If the rice rolls are sticky, it means the steaming time is not long enough.

2. When adding meat, cut it into thin slices to make it easier to cook, and choose vegetables that are easier to cook.

3. The entire process of making rice rolls is carried out over high heat, which is helpful to ensure the tender and smooth taste of rice rolls.

4. The criterion for judging whether the rice rolls are cooked or not is whether they are bubbled enough. After bubbling, the rice rolls can be served in about 10 seconds.

5. When lifting the pot, apply a little oil on the scraper so that it will not stick to the scraper.

Rice rolls are the most common breakfast in Guangdong, but that’s not what I’m talking about. What I’m introducing is my own little creation, a handmade snack at home, a bit like Rice roll

Rice 300g

Tapioca starch 100g

Distilled water 500g

Salt 50g

MSG 30g

15g green onions

50g sesame oil

15g vegetables

1

Use rice Soak in water for 1-2 hours; put the soaked rice and an appropriate amount of distilled water (cooled water) into a blender and stir to form rice milk; put the rice milk and tapioca flour into a basin, stir evenly, and add the remaining distilled water , keep the pot for later use.

2

Sauté the green onions with sesame oil until fragrant, take out and set aside; add salt and MSG to the vegetables and stir-fry until cooked, take out and set aside.

3

Preheat a flat non-stick pan, add a thin layer of oil, use a round spoon to spread the stirred puree evenly over the non-stick pan, and cover it Lid the pot and take it out after about 3-5 minutes (I like it thicker, if you like it thinner, you can put less paste and it will take 1-2 minutes), pour in the prepared sesame oil, green onions and vegetables and stir. It’s ready to eat (you can add more seasoning if you like a strong taste).

List of raw materials: The flour made from rice rolls is a mixed powder that can be purchased online. There are simple instructions on the package: how to add water to make a slurry, just follow the instructions.

Ingredients: diced mushrooms, bean sprouts, lettuce, shrimps, peanuts, chopped green onions, eggs, minced meat

Seasoning: sauté sesame oil with minced garlic, pour in light soy sauce, and stir together Spare

Tools: Prepare a brush and steamed rice roll machine

If you only make it occasionally at home, you can also use other things instead. I use a large stainless steel disc, and then You can also make delicious rice rolls by placing a few chopsticks in a wok, fixing them in place, putting water at the bottom, and then placing a plate on top to steam them over the water.

Steps:

1. Brush a little oil on the disc with a brush, then scoop 1 tablespoon of slurry about the size of a spoon and pour it on the plate, spread it evenly and thinly One layer (not too much slurry, otherwise the steamed rice rolls will be very thick, unpalatable, hard, and affect the taste), cover with a lid and steam for two minutes, wait until the slurry solidifies to form a thin layer of skin.

2. Then crack an egg on top, score it a few times with chopsticks, spread it out, add some diced mushrooms, shrimp, minced meat, peanuts, bean sprouts, and lettuce, cover it and steam for three minutes. .

3. Use a spatula to push up the rice rolls, roll them up to wrap the ingredients inside, then cut into several sections, sprinkle with chopped green onions, and pour the sauce on top. You're done. Enjoy it. Those who are spicy can also eat it with some chili.

The rice rolls are delicious, crystal clear, elastic and not sticky to the teeth, the skin is thin but not broken, the sauce is delicious and rich, the rice rolls are paired with rich ingredients, so they taste very fragrant. It is a very popular food in Guangdong Popular street food. I believe you will fall in love with it after making it this way.