La rice rolls is steamed with rice slurry, which seems simple, but in order to achieve the standard of "white as snow, thin as paper, shiny, smooth and delicious", there are tricks in selecting rice, oil, sizing and sauce, and the made rice rolls is either too sticky and shapeless, or too thick and easy to rot. Let me share some small details about being rice rolls.
What rice should rice rolls choose?
If rice rolls wants to do well, it is necessary to choose the right rice. If the rice selection is not good, rice rolls will have no effect. Rice rolls rice can't be cooked with new rice, because the new rice has too much water and high viscosity, and the steamed rice rolls tastes bad. We usually choose old rice, old rice or early rice, which has relatively low water content and viscosity and is suitable for rice rolls.
Why is it easy to become rice rolls?
When making rice rolls pulp, many people will encounter the phenomenon of slurry leakage, resulting in the uneven thickness of the steamed rice rolls, which is difficult to shape. This situation is generally related to the rice slurry being too thin or the tray being painted with base oil.
Before we make rice rolls, we should brush a layer of oil on the tray so as not to stick to it. However, if the oil is used improperly, it will easily lead to slurry leakage. We should use special rice rolls oil instead of household blending oil as base oil, brush it with a thin layer of oil, lift the tray down and tilt it 45 degrees, and then gently shake it left and right to make the rice slurry stick to the tray evenly.
What is the ratio of powder to water when mixing pulp?
Too much water will not form during pulp mixing, which is easy to rot, stick to the plate and taste bad. Rice rolls made with too little water is thick and difficult to taste, so the water consumption for pulp mixing is very important, and it must be made according to the standard ratio.
Generally speaking, if rice rolls special powder is used, the ratio of powder to water is 1: 1.5, which means that 1 kg of rice rolls special powder should be mixed with 1.5 kg of water.
Below I share a practice of pulling rice rolls, and I know that I can eat whatever I cook at home without going out to buy it.
-La rice rolls's practice-
Preparation materials:
Rice flour160g, corn starch140g, potato starch 20g and clear water 850g. 3 eggs, chopped green onion, Jiang Mo, chopped mushrooms, chopped green onion, lettuce, soy sauce, soy sauce, chicken essence, oyster sauce, sugar and cooking oil.
Production process:
Step 1: Mix the flour paste. Pour the prepared rice flour, sodium sulfate, sweet potato starch and corn starch into a plate, pour the prepared clear water, stir with chopsticks while pouring, and stir until it becomes a fine batter for use.
Step 2: Make stuffing. Wash the lettuce, put it on a plate, beat three eggs in the bowl, add some chopped green onion, and break it up with chopsticks for later use.
Next, make a special sauce for rice rolls: add a proper amount of cooking oil to the pot, add Jiang Mo, chopped green onion and chopped mushrooms, stir-fry until the chopped green onion is slightly yellow, add a bowl of clear water, bring to a boil with strong fire, pour in half a bowl of light soy sauce, a little soy sauce, white sugar, a spoonful of chicken essence and two spoonfuls of oyster sauce, and then simmer for 10 minute. Note: You can make more at a time and take them away later.
Step 3: Steam rice rolls. Add water to the pot and bring to a boil. At this time, we brush a thin layer of sausage base oil on the rectangular tray, then pour in the flour paste, tilt the tray down 45 degrees and shake it from side to side to make the rice paste evenly distributed on the tray, and then pour in chopped green onion, egg liquid and lettuce. ?
Step 4: Scrape rice rolls. Put the tray on the steamer, cover it, and steam for about two minutes on high fire until rice rolls bulges the packet a little. After turning off the fire, scrape out the steamed rice rolls with a scraper, put it on a plate, and then pour the adjusted juice to eat. Note: If water is used for steaming, it is necessary to start a big fire all the way, and there should be enough steam to make the rice slurry quickly solidify and cook. ?