Rice rolls is also divided into Cantonese style and Chaoshan rice rolls. It is said that Chaoshan rice rolls also originated in Guangzhou. After more than ten years of improvement by local people, it became a school of its own, while the traditional rice rolls was called Cantonese rice rolls. Common rice rolls consists of three parts: rice skin, stuffing and sauce. Now more people prefer Chaoshan rice rolls, because there are plenty of meat and seafood, and oysters, bean sprouts and so on will be added. Guangdong-style rice rolls has less meat, but many types, not only pork, beef and mutton, but also pork, shrimp, ham, fish fillets and so on.
Judging from the rice skin, Cantonese rice rolls can be divided into: Bula sausage, drawer (iron plate) diarrhea, nest basket rice rolls and so on. As the name implies, Bula sausage is to pour rice slurry on a cloth, shake it evenly and steam it; Iron plate diarrhea is steamed with iron plate; Nest basket rice rolls is to pour rice paste into a flat basket made of bamboo sticks, shake it evenly and steam it. The temperature and technology of making this kind of rice skin are very important, otherwise, before the rice slurry is shaken evenly, it will leak from the holes in the cloth or bamboo basket and the steaming will not be formed. Therefore, the rice skin of Cantonese rice rolls is thinner and brighter. In order to wrap a large number of fillings in Chaoshan rice rolls, the sheet is thicker.
Another important part of rice rolls's taste is the sauce.
At first glance, it seems that the sauce of Cantonese rice rolls is soy sauce with sugar, but it is not. Traditional Cantonese-style rice rolls stores will cook coriander, star anise, pepper, carrot, dried shrimps, rock sugar, soy sauce, fish sauce and so on in advance, which will make them fresh and colorful, but also have rich flavor. Now, most shops generally simplify the practice of adding sugar to soy sauce. The sauce in Chaoshan rice rolls is also exquisite. It is cooked with star anise, clove, garlic, soy sauce and oil like brine, which is not as salty as brine, but has the fragrance of brine.
Whether rice rolls is authentic or not, delicious food is enough. It's too difficult to eat a bowl of rice rolls in the north, and even some Cantonese restaurants don't have it. Today, I will introduce a simple and convenient way to make rice rolls at home. You can use a steamer, or you can use a multifunctional pot like me. The rice skin is Q-shaped, the stuffing is fresh and fragrant, and you can't eat enough with the sauce. If you want to eat, let's take a look at the practice.
Materials:
A. Rice skin: sticky rice flour120g, wheat starch (corn starch) 20g, corn starch 30g and water 700g.
B. Stuffing: a little oily cabbage, 50g of shrimps or mashed shrimps, eggs (optional) 1 piece.
C. Sauce: appropriate amount of minced onion and garlic, a little millet pepper (optional), 3 tablespoons of vegetable oil, 2 tablespoons of light soy sauce, oyster sauce 1 spoon, salt 1 spoon, white sugar 1 spoon and water 1 cup.
Practice:
1. Prepare all kinds of ingredients. Stuffing can also be minced pork, or other easily cooked ingredients, such as eggs, leeks, oysters and so on.
2. Making rice slurry: add water to sticky rice flour, wheat starch and corn starch, mix and stir well, stand for 10 minute and then stir well.
Tip: The rice skin made according to this ratio is thin, transparent, unbreakable and elastic.
3. Spread rice rolls: Brush the shallow dish with oil, and preheat it in a multifunctional pot 1 min. I use a shallow pan of a multifunctional pot instead of a steamer. If a steamer is used, add water to the pot and boil it. Pour the rice slurry into an iron pan and steam it in the steamer.
4. Pour a proper amount of rice slurry into a shallow dish, shake well, and then turn on medium heat for a few seconds. Don't be greedy for rice paste, or the rice skin will be thick.
5. Sprinkle stuffing: when the bottom is slightly solidified, sprinkle a little shrimp paste and chopped oil wheat vegetables on the rice slurry, cover and heat for about 30 seconds. If a steamer is used, steam on high fire for 1-2 minutes.
Tip: It's easy to cook rice skin in a multifunctional pot. The heating time must be controlled well. Don't heat it for too long, otherwise the rice skin will become dry and hard.
6. Pour a little of the mixed egg liquid on the surface, and continue to heat it for about 10 second, until the egg liquid is almost solidified, and roll up the cooked and discolored rice rolls from one end with a shovel. (Egg liquid can also be left out, just according to personal taste.)
7. Put aside the rice rolls. Next, make the sauce: pour a little oil into the pot, heat it, and saute the chives, minced garlic and millet pepper.
8. Add soy sauce, oyster sauce, salt, sugar and water, and boil to collect juice.
9. Pour it on the prepared rice rolls and you can eat it.
Tip: