Mud material:

Sticky rice noodles 100g

80g of cassava starch (or cassava flour)

Corn starch 24 grams

480 grams of clean water

Rice rolls sauce:

5-6 cloves of garlic

2 onions

Proper amount of oil

Salt, pepper, sugar, fresh vegetable powder (nothing can be put), soy sauce, soy sauce (color matching), water.

Basic tools:

Steamer, 2 flat chassis, oil brush and scraper.

Side dishes:

Two eggs

Coriander proportioning

Proper amount of onion

Other ingredients are optional.

How to do Cantonese rice rolls?

Preparation of slurry:

Mix all the powders needed for the slurry, slowly add clean water, stir well and let stand for five minutes.

When the slurry is standing, you can cook rice rolls sauce.

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Rice rolls sauce:

( 1) ? Chop garlic and cut onion into chopped green onion;

(2) Put a spoonful of salt, a spoonful of sugar, pepper, fresh vegetable powder, soy sauce, soy sauce and clear water into a small bowl, and stir evenly for later use;

(3) Put oil in a hot pan, stir-fry minced garlic, add scallion and stir-fry, pour the juice prepared in (2), simmer for 1-2 minutes, then taste and fine-tune according to your own taste. If it is not salty enough, add salt or soy sauce; if it is too salty, add boiled water or add some sugar.

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Steamed rice rolls:

1, add enough water to the steamer to boil.

2. Heat the flat chassis in a steamer, then take it out and brush it with a thin layer of oil. Stir the powder just prepared evenly with a small spoon, put a proper amount of powder slurry into a flat-bottomed dish, add a small spoon of chicken egg liquid or other side dishes, shake to spread the powder slurry evenly in the flat-bottomed dish, and steam it on the steamer cover for about 1-2 minutes. If the ingredients are difficult to cook, it takes 2-3 minutes halfway.

3. At about the same time, the lid is lifted, and it is cooked when you see rice rolls bubbling. Take it out, slowly scoop up the plate formed by rice rolls from the side with a scraper, and pour the rice rolls soy sauce on it.

4. Prepare two flat chassis for steaming in turn. When steaming a plate, brush another plate with oil and paste and put it on the side dish. After one plate is steamed out of the pot, you can immediately put the other plate into the pot to steam, which improves efficiency.

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These are the tools I use. Oil brush, flat chassis and scraper are all important. Without them, they are inefficient, difficult to manufacture and have no style.

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skill

1, the powder slurry should be stirred evenly every time it is used, because the powder will precipitate.

2. When steaming rice rolls, don't be too thick. Too thick tastes bad, too thin is not easy to shape. Our tools are not easy to operate. Steam for several times to find the appropriate amount of operation.

3. If there is a lot of steaming, it is recommended to burn a pot of boiling water in advance in case the steamer needs water.

The dosage of this prescription is about two people. If there are many people, the materials can be increased in proportion.

The taste of cassava starch is a little different from that of milling. Cassava starch will be a little sticky, and the ground flour will be a little refreshing. If you have both powders, you can mix them and choose according to your own preferences.