Adhesive and transparent

The soup is very important

How to make rice rolls: The key to making a successful dish of rice rolls is manual grinding. The ratio of water to rice in the rice milk is 3:1. If it is too thick, it will be too hard after steaming and will clump easily. If it is too thin, it will not form after steaming. Nowadays, for the sake of convenience, most restaurants use rice flour instead of rice milk. Add clear noodles, corn flour and cornstarch to improve its texture and taste. Preparation method of rice roll slurry: 1 catty of rice flour, 2 taels of corn flour, 2 taels of cornstarch, 1 tael of clear flour, about 4 catties of water, salt, oil A little of each, mix well without clumping, just add the water one at a time. To make rice rolls: Pour the rice slurry on a multi-layer steamer or cotton cloth, and put pork, fish fillets, shrimps, beef, or barbecued pork and other fillings. Vegetarian ingredients can also be used, steamed and rolled into long strips, cut into sections and put on a plate, usually cut into 3 sections. Pour the rice rolls with soy sauce and it is ready to eat. Preparation of soy sauce: 1 pound of light soy sauce, 3 taels of dark soy sauce, rock sugar 5 taels, 1 tael of salt, 3 taels of MSG, 5 taels of chicken powder, 1 tael of Maggi soy sauce, and about 1.7 jins of coriander water [boil coriander, dried shrimps, star anise, carrots, Sichuan peppercorns, bay leaves, ginger, and dried onions in water]. The action of pulling rice rolls is mainly 'pulling'. Here we take the uncovered rice roll oven as an example: pour the rice roll slurry on cotton cloth, steam it, take it out, and spread it on a surface brushed with peanut oil, preferably a marble board. , then hold a corner of the cotton cloth with one hand, and scrape off the stuck area with a thin blade without a tip in the other hand. Pull and scrape in this way until you pull out a complete sheet about 20 cm wide and 30 cm long.