Starch 1000g, chestnut powder 200g, a little salt, two coriander trees and Chili sauce 100g.

Method:

1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours.

2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander.

Steamed vermicelli roll

prepare

(1) Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and knead thoroughly, and let it stand for 2 hours;

2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander.

Shrimp Furong rice rolls

Ingredients: prawn, egg, rice rolls, garlic, pepper and onion.

Shelled shrimps and marinated with salt, pepper and sesame oil 15 minutes.

Heat the oil pan and fry the shrimps on both sides until golden brown.

Stir-fry minced garlic and pepper.

Stir-fry in rice rolls.

After frying rice rolls, put the shrimp back in the pot.

Pour in the prepared sauce (soy sauce, juice, sugar, Chili sauce) and fry until dry.

When rice rolls is fried, add the egg juice and stir well.

Manufacturing method of Guangdong rice rolls

Raw materials:

500g of refined rice flour, 50g of corn starch, 20g of crude oil, 20g of refined salt10g, 750g of clean water, 50g of boiled water and 50g of raw flour.

Production method:

1, and rice flour is mixed with clear water to make slurry for later use;

2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well.

3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into pig intestines from top to bottom.

Features: soft and smooth, sweet in color, neither fat nor greasy.

Precautions:

1, the water consumption should be flexibly controlled according to the water absorption rate of rice flour, and the water consumption given above is used as a reference;

2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls.

3. Drawer cloth should be made of white cotton cloth to prevent powder loss.

4, the steaming time should not be too long, just right.

5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials.