Hello everyone, I am from Lindaguan, and my answer is: "Guangzhou rice rolls". The secret of delicious rice rolls mainly lies in the preparation of rice milk, and the rice milk mentioned here is neither the well-known flour water nor starch water.

It is a mixed rice milk made by mixing "rice flour with starch and water", and the ratio of rice flour and starch is very critical. The best and most commonly used ratio is "8:2", as shown below.

Da Guanren teaches you how to make a delicious authentic Guangzhou rice roll.

"Guangzhou rice rolls" - also called Guangdong rice rolls, is a traditional snack in Guangdong. It originated in Longzhou (now Luoding) in the Tang Dynasty. It was accidentally invented by a Buddhist named Huiji, so the rice rolls are

Noodles are also known as "Huiji Ci". This delicacy is mainly made of steamed rice paste dough, and is made with sweet sauce, hot sauce, sesame and other condiments. It has an attractive aroma, tender texture, and

It is loved by the public for its sweet taste, rich nutrition, and long-lasting benefits. Nowadays, rice rolls are also a popular home-cooked breakfast. Let’s enter everyone’s favorite Lindaguanren teaching time.

Ingredients: 80 grams of rice flour, 20 grams of starch Ingredients: 200 grams of fresh pork, half a carrot, 1 lettuce, 5 garlic, 1 small handful of chives Seasonings: water, light soy sauce, white sugar, oil, starch water,

Appropriate amount of cooking oil and salt - start cooking - the first step of "processing ingredients": Take a clean large bowl, pour 80 grams of prepared rice flour and 20 grams of starch into the bowl and stir evenly with chopsticks, then add water while adding

Use chopsticks or a blender to mix it thoroughly until it becomes a rice milk that is neither too thick nor too thin. Let it stand for half an hour, then stir it again, and let it stand for another half hour to allow it to be fully mixed (here this

The step of standing and stirring must not be omitted (explained later). While the rice milk is standing, you can process the ingredients. Wash the fresh pork and carrots, then shake off the water and chop into minced meat and mince. Put it in a bowl and mix well.

Put them together, add appropriate amount of salt and 1 spoon of light soy sauce, mix well and marinate for 10 minutes. Remove the roots of the lettuce, wash and cut into pieces, peel and mince the garlic, remove the roots and mince the chives and set aside.

Step 2: "Prepare the sauce": Heat the pan, add a little more cooking oil and slide the pan (just use a little more oil than usual for cooking), then add minced garlic and saute until fragrant.

Directly add 300 ml of water (not too much water, just the right amount), then season, add 2 spoons of light soy sauce, an appropriate amount of salt, and half a spoon of sugar. Keep the fire boiling and enter the juice reduction state until the soup is less.

Pour in 50 ml of water starch and mix well, then add 1 tablespoon of oil and chopped chives, stir until the sauce is slightly thick, put it in a bowl and set aside.

Step 3: "Steaming rice milk": Heat the pot, add enough water and bring to a boil over high heat. Take a clean, transparent round-bottomed plate (transparent or dark plates are preferred, explained later), and pour the mixed rice milk into the plate.

Spread the bottom, add as little as possible, it is better if you can see the bottom slightly through the rice milk, then use a spoon to dig out some of the marinated carrot meat that you have mixed with before, and then put a few pieces of lettuce (if you like eggs, you can add eggs)

.

Step 4: "Take out the rice rolls": After arranging them, place the steamer in the steamer, close the lid and keep on high heat. Steam for about 3 minutes, then turn off the heat and uncover the lid, take out the rolls and put them into a bowl. The rice rolls are ready. Spread the rolls apart.

Divide into several even pieces, pour in the sauce prepared before, and serve.

Product picture: Such a delicious, soft, tender, delicious and refreshing Guangzhou rice roll is ready. Isn’t it very appetizing?

1. Why does the mixed rice milk need to be left to stand for 1 hour while stirring?

——(A key step in making rice rolls "tender, smooth and refreshing") Answer: .........This is a good question. This step is actually very critical. The main purpose is to make the added rice flour,

The starch and water are fully and evenly blended, making the final rice rolls extra tender, smooth and refreshing.

Reason: Anyone who has eaten rice rolls outside should know that every time the chef who makes rice rolls pours the rice milk for steaming, he will stir the rice milk a few times with a spoon before pouring the rice milk. In fact, he does this

This is done to ensure that the overall mixing concentration of the rice milk is even, so that every steamed dough and every bowl of rice rolls has the same taste (because the rice flour and starch will not gelatinize when mixed directly into the water)

Complete, so it takes time, similar to the principle that dough needs time to ferment). It is recommended to let the prepared rice milk sit for an additional hour and stir it once every once in a while. In this way, the texture of the rice milk that is left to stand and stirred multiple times will be better.

It is more delicate and the rice rolls will naturally be more tender, smooth and delicious.

2. Why is starch added to rice milk?

——(A key step in making rice rolls "tender, smooth and refreshing") Answer: .........This is also a very critical step in making rice rolls. When making rice rolls, you must add an appropriate amount of starch.