Rice rolls is a very famous traditional snack of Han nationality in Xiguan, Guangdong Province, which belongs to Cantonese cuisine. Made of rice pulp, also known as Bula sausage and rice rolls.
Rice rolls's specific practices:
1. Before making rice rolls, you have to make sauce. This sauce is also the key to whether rice rolls is delicious or not. Cut a proper amount of raw garlic into small pieces, then put a proper amount of oil in the pot to heat it, fry the garlic until it is golden brown, and the fragrance comes out. Pour in a proper amount of soy sauce, salt, concentrated chicken juice (a seasoning, you can do without it), chicken powder, and a proper amount of water. After boiling, hook the thick sauce with raw flour, and put the seasonings according to the amount of sauce to be made.
2. Mix rice flour with raw flour and water to make rice slurry, and the concentration can be hung on the spoon with a thin layer of slurry (try the first dish first, and add some rice flour if it is too thin). Break the eggs, remove the shells of shrimps, and cut chives into sections.
3. Scoop a proper amount of rice slurry in the plate, then scoop a spoonful of chicken egg liquid into it, spread it out with a spoon, and then put a few leeks.
4. Steam in the pot for 2-3 minutes, and the big bubbles will prove cooked. When the lid is lifted, the big bubbles will soon disappear.
5. Then serve the whole plate, wrap it in cloth, and be careful to burn it. I usually use oven cotton gloves to serve it, which is convenient. After taking it out, scrape the vermicelli with a scraper and put it on a plate, so that a roll of egg sausage is ready.