There is no need to add alum or borax to rice rolls.
The main ingredients of rice rolls are rice milk, pork or beef, shrimps, vegetables, eggs, shredded squid and preserved vegetables.
The preparation of rice rolls is very simple. Put a piece of white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam it into a rice noodle, then put the fillings on the rice noodle and roll it. Shape it into a pig intestine shape, place it on a plate, and pour the prepared sauce on it.
There are two main schools of Guangdong rice rolls: one is Bra rice rolls, and the other is drawer-style rice rolls. Due to the different production tools used, the tastes are different.
Bull-laden rice rolls from Xiguan, Guangzhou are particularly famous. They are mainly made of delicious fillings (most rice rolls are made from sticky rice flour and corn starch is added).
The drawer-type rice roll (rice roll slurry is made from pure rice milk) mainly tastes the powdery texture and sauce seasoning of the rice roll.
Ingredient rice rolls are a must-have for morning tea and night markets in Guangzhou’s teahouses and restaurants. It is also a must-have for breakfast for many citizens and is one of the delicacies in Lao Guang’s memory.
Pula steamed rice rolls are made by steaming rice milk on cloth. It is also called Bra steamed rice rolls. In the past, it was often sold by mobile vendors on street corners. Most of them have been converted into shop operations. The rice rolls are usually cut into pieces and seasoned with sesame seeds, sweet sauce and chili sauce.
Note that chee cheong fun and rice rolls are not the same type of food, but some diners may confuse them. Although Chee Cheong Fun is made from rice milk, it is different from Chee Cheong Fun. The bland Chee Cheong Fun has no fillings. It is rolled into rolls with rice milk and then cut into pieces. The cross section of each grain is like the growth rings of a tree. It is generally made into an irregular circle shape and is made with soy sauce of different flavors.