1: Nanning's rice noodles, the core is the powder, the feeling of eating powder. Not eating ingredients, side dishes, and soup. This point of the old friend of the powder went astray. Therefore, the first step of the raw materials must be good, rice a must choose the best, the most suitable to do the kind of rice flour rice.
2: the ratio of rice paste: the ratio of raw pulp and cooked pulp, adjusted to make the powder tender toughness incomparable. The rice paste must be ground with graphite to be fine enough.
3: Steam: Steam tray must be thin, heat transfer enough block, good enough. Fire and neatly must be big enough. The bigger the whole out of the better. 1-2 minutes can, powder skin bubbling that is cooked. The skin should be as thin as possible, the texture is tender and smooth enough.
4: filling: the most classic is the bean curd meat foam. The other is the head of vegetable meat foam. As for the addition of eggs this unorthodox, is Liuzhou, Yulin practice.
5: sauce, be sure to match the more diluted mountain yellow skin sauce, not sticky, more water, mountain yellow skin sauce, mountain yellow skin sauce! The perfect match.
6:ingredients: the final ingredient is the finishing touch. There's only one option, more than the fragrant crushed peanut granules. Don't be too tiny. Leave some hard chewy.
In short, a wonderful bowl of rolled noodles must be such a configuration. The noodle skin is tender and crisp, and the filling is minced bean curd, with mountain yellow skin sauce and crushed peanuts. Make you delicious to burst, not worse than the old friend powder, snail powder.
I wish you success.
I'm from Baise City, Guangxi, we locals do rolls of powder process is this: first of all, the rice soaked in water overnight, during the period of washing the rice to change the water three times, the next day to take to the grinder with a grinder to grind into the rice pulp. Go to the market to buy some pork (do not have to buy too much), buy bean curd, bean sprouts, sweet potatoes, lotus coupling, scallions. Chop these meat and vegetables and fry them separately and then fish them together. You also need to fry the peanuts and grind them. With about 30 degrees of warm water to dilute the rice paste, with an induction cooker or stove to boil a pot of water, water rolled into a scoop of rice paste into the stainless steel disk or bamboo round dustpan steam, steam 2 minutes can be steamed, the pot poured out of the rice noodle strips, to fish out the meat and vegetables and peanuts and put on and rolled up, into the rolls of powder can be eaten, with a bit of refining tea oil or peanut oil, a little bit of tomato sauce is more tasty first.
Flat steamer tray. A pan of uniform size. Pour an even layer of rice syrup in the steamer tray, and before pouring the rice syrup, evenly coat the bottom of the steamer tray with a layer of peanut oil to prevent sticking to the bottom. The thickness of the rice paste is about 2mm, then put the ingredients in the center, usually minced pork and beans, minced pork and leeks, fungus and carrots, raw eggs, etc.. Steam on the pot with the lid on. A minute or so can be taken out, first pick up the skin on one side, slowly along the place to take a spatula to the whole piece of the edge of the spatula side rolled up, it's ok. However, the dipping juice of the rolled flour is the most important thing, the juice is not delicious and easy to get tired. Juice generally have salty juice, tomato juice, yellow skin sauce, chili sauce, cilantro and so on. Rolls of powder look simple, want to do delicious is not easy.
Guangxi's rolled noodles and Guangdong's intestinal noodles practice is somewhat similar, first of all, the rice soaked in water for 2-3 hours, and then with a machine or stone mill grinding into rice paste, find a tray to put a spoonful of rice paste, spread out in the tray (want to eat thicker to put more), steamed and put into the fried stuffing rolled into strips, stuffing can be put bean curd, fungus, carrots, corn, minced meat and so on, and then put with peanut sauce, Then put the sauce made with peanut butter, ketchup and serve!
Living in Nanning for decades, Nanning does not have rolled noodles 。。。。
Steamer on a piece of cloth, dripping with rice syrup to cover the lid of the pot, steamed for about a minute, according to the guests need to add meat or vegetarian dishes, with flat bamboo strips will be steamed flour rolled up can be. Nanning City, I do not know if there is, around the Hengxian is done
The above answers are correct. The choice of rice to make the sauce is the core. Want to learn is very simple. But to do a good job, not just can do it
I do not know how to do in Guangxi, but I know how to do my own, Guangxi is so big, materials and practices are not the same as more, your question covers too much, no one dares to answer you
Asked to the professional, I am doing the Beihai Overseas Chinese rolls of flour to sell, first of all, the selection of rice is very important, soak the rice time and adjust the rice syrup with the volume of The choice of powder cloth is very important to make a thin skin filling thick juice roll powder is not a sentence or two can say, the master just take you to the beginning, the late just rely on you to find out
Bo Bai roll powder is absolutely first-class.
Bobai roll powder is absolutely first-class.