Rice roll is a special snack in Guangdong and a must-have for morning tea and night markets in local teahouses, restaurants and night markets. It is as white as snow, as thin as paper, shiny, smooth and delicious. . Please note that this rice roll is not rice roll. Rice roll refers to pig intestines. It is generally used to make porridge, which is called rice roll porridge. However, rice rolls are also related to pig intestines, that is, they look like pig intestines. There are many other names for rice rolls - "pulled rice noodles", "rolled rice noodles", "rolled rice noodles", "bra steamed rice rice rolls". Because sales are large in the morning market and supply exceeds demand in most stores, people often queue up. Eat, so it is also nicknamed "grabbing fans".

The method of making rice rolls is not very complicated: pour the rice milk on a special multi-layer steaming grid or cotton cloth, put pork, fish fillets, shrimps, beef and barbecued pork and other fillings, and steam until cooked Then scrape it off with a scraper or roll it into long strips, then cut it into sections and put it on a plate, pour it with soy sauce and it is ready to eat. Those without fillings are called vegetarian rice rolls; those with sugar added to the rice milk are called sweet rice rolls; those with fillings are preceded by the name of the main ingredient, such as beef rice rolls and shrimp rice rolls.

In the labor division of the Guangdong catering industry, there is a special position of "rice roll" responsible for steaming rice rolls and pastries. Making rice rolls requires special equipment. One is a drawer-type rice roll machine. The lower part is round, which is easy to place on the cage pot. The upper part is a grid of iron plates that can be twitched. When making, you only need to pour rice milk into it. Just put it on an iron sheet; the other is the rice roll machine. When making it, pour rice milk on a wet white cotton cloth, cover it with a lid and steam it. In addition to special utensils, making rice rolls also requires skilled movements - pouring, spreading, pushing (or covering), pulling (or lifting), rolling and everything else. After these six consecutive movements, A plate of rice rolls is freshly baked. One pouring refers to pouring the rice milk onto the steaming tray or cloth; one spreading refers to adding the filling; one pushing refers to pushing the steaming tray in; one pulling refers to pulling out the steaming tray; one rolling refers to rolling it into a long strip; Everything means cutting the whole rice roll into sections. Therefore, rice rolls are considered a workshop variety, and it is indeed impractical to make them at home.

Several methods of making rice rolls:

1. Shrimp rice rolls

Shrimp rice rolls are improved on the basis of making vegetarian rice rolls. , that is, after pouring the rice roll slurry, sprinkle a little dried shrimp and chopped green onion. It should be noted that when rolling, the shrimp and chopped green onions need to be exposed outside to make it more beautiful and delicious.

Dried shrimp rice rolls are generally eaten after being fried: cut each shrimp roll into three sections, put them in a frying pan and fry until the outer skin turns light yellow and hard, then put them on a plate and season with the spicy sauce. Serve the dish on the table.

2. Zhai rice roll

Put the rice roll machine in a pot of boiling water, then pour an appropriate amount of rice roll slurry, and quickly shake it with your hands to distribute it evenly in the drawer. Put it on the rice roll machine, steam it for about 20 seconds, take it out, scrape it out with a spatula or roll it into a roll.

There are two ways to eat vegetarian rice rolls. One is to cut it into 6 cm long sections, put it on a plate, and serve it directly with soy sauce. If you sprinkle some cooked sesame seeds and chopped green onions, it will be more delicious. . One is to cut it into 3 cm long sections, put it in a bowl, and pour thick beef brisket juice on it. If there are a few pieces of beef brisket in it, it will be more delicious.

The general method for making powder slurry is:

Add warm water to starch to make a paste, pour in sweet chestnut powder and salt, add water, mix and knead thoroughly, and let it sit for about 1 hour. The ratio is roughly: 500 grams of water-milled rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of clean water, and an appropriate amount of boiling water. 50 grams of cornstarch.

If you find it troublesome, you can buy rice roll flour and use it directly in boiling water. If there is no rice roll flour for sale, just grind it by hand. The best way to make rice roll is to use the rice pulp ground by hand with a stone mill. If it is more convenient, just use special rice roll powder.

Preparation method:

1. Mix water-milled rice flour (such rice flour ensures the fineness and smoothness of rice rolls) with water to make a slurry for later use; the amount of water should be adjusted according to the amount of rice flour. The water absorption of rice noodles can be flexibly controlled.

2. Mix cornstarch and cornstarch and use a small amount of water to make a thin paste. Then scald it with boiling water to make a paste. After cooling, mix it with rice flour slurry and add refined salt and raw oil. Evenly.

3. Use wet white cloth (white cotton cloth should be used to prevent the powder from leaking) and spread it in the cage. Spread the rice roll slurry onto the white cloth. The thickness should be about 2.5 mm. Steam for about 2-3 minutes (the steaming time should not be too long, it is just right), take it out and roll it up from top to bottom into the shape of pig intestines.

Features: soft and smooth, white in color, sweet and fragrant, not fat or greasy. You can also use rice roll flour to make paste.

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