Rice rolls raw materials: rice slurry.

Rice rolls ingredients: sliced pork, sliced beef, eggs, fish fillets, shrimps and leeks.

Main nutrients: protein, trace elements, vitamins and sugars. There are two steaming methods in rice rolls: one is Bra rice rolls, and the other is drawer rice rolls.

Bra rice rolls's ingredients: sticky rice flour, plus appropriate amount of cooked flour, corn flour and raw flour.

Drawer rice rolls ingredients: pure rice pulp.

Drawer rice rolls rice slurry method

1. Mix and soak 500 grams of rice (1 kg) stored for half a year with 600 grams of clean water for more than three hours.

2. Mill the same amount of rice with clear water, and pay attention to the uniform grinding speed. Heating 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. Beef rice rolls 4. Brew raw and cooked pulp, the ratio of raw and cooked pulp is about 10: 1, and add refined salt.

5. First put peanut oil or roast duck oil in the drawer, pour the raw and cooked pulp into the drawer and wipe it evenly (add minced beef or eggs, etc.). ). The thickness of cooked pulp is about 2.5 mm, and steaming is about 1 min.

6. Draw rice rolls from front to back, or from back to front, with a shovel special for rice rolls, scoop it up and add soy sauce to serve.

Beef rice rolls

1. Brew cooked pulp. The ratio of raw pulp to cooked pulp is about 10: 1. Add refined salt.

2. First put peanut oil or roast duck oil in the drawer, pour the raw and cooked pulp into the drawer and wipe it evenly (add minced beef or eggs, etc.). ). The thickness of cooked pulp is about 2.5 mm, and steaming is about 1 min.

3, rice rolls special shovel rice rolls from front to back, or from back to front, scoop into the plate, add soy sauce to eat.

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