rice rolls's method and rice slurry formula:

1. First, we should make rice rolls paddles, so long as we follow the following formula, it can be said that it is 1% successful. Ingredients: sticky rice flour: 23G, clear flour: 2G, corn flour: 45G, water: 7ML, and proper amount of edible oil. (It is best to sift the flour)

2. Ingredients: marinate the lean meat with proper amount of oil and salt, raw flour, chicken essence and soy sauce for 1 minutes, diced onions, eggs. (You can choose your favorite side dish)

3. Choose a slightly larger flat-bottomed stainless steel dish, brush some oil on the bottom of the dish, pour the paddle into the dish and shake it. Rice rolls steamed with too many paddles is thick and not so delicious. Just a thin layer.

4. After the water is boiled, put it in a steamer and steam it for three minutes. When you see rice rolls bubbling, it proves that the steaming is done. Time should be well grasped. If steamed for a long time, rice rolls will get old, so it will not be slippery or tender.

5、? Scoop up the steamed rice rolls with a spatula, roll it up, and serve. Pour the soy sauce prepared in advance and it will be ready.

rice noodle formula:?

5g of milled rice flour (rice flour must be dipped), 3g of crude oil, 1g of refined salt, 15g of clean water, 3g of raw flour, and one tenth of food additive "borax" in a small spoon.

production method:

1. Mix 5g of rice flour, 1g of refined salt, 3g of raw flour, 3g of crude oil and one tenth of food additive "borax" with 1,5g of clear water (I feel a layer of small white rice slurry dripping on my hand when I pick it up), that is, mix it evenly for use.

2. Before steaming, stir the rice slurry in the bucket several times, and don't let the rice paste sink to the bottom). After scooping up the rice slurry with a small spoon and pouring it into the steaming, shake it evenly for a few times, so that there is rice slurry on the steaming plate, and the seasoning can be added. The thickness is about 1.5 mm, and it is better to steam for about 1-2 minutes. Take it out and blow it from top to bottom in a rice rolls shape.

characteristics: soft and smooth, sweet in color, neither fat nor greasy.

rice rolls, also known as Bra Steamed rice rolls, is a kind of rice product, also known as pulled powder, rolled powder and pig rice rolls (because it looks like pig intestines). Because of the large sales volume in the morning market and the shortage of most stores, people often queue up for food, so it is nicknamed "grabbing powder". When produced, it is known as "white as snow, thin as paper, shiny, smooth and delicious". ?

rice rolls is the most popular breakfast in Guangdong, which appeared in the Tang Dynasty and originated from Longzhou (now luoding city, Guangdong). It evolved from Luoding's special food, oily and delicious. Hui Neng, the sixth ancestor of Zen Buddhism, helped to set up a new name, which is called Huiji, also known as Dragon Niche. During the Qianlong period, when Emperor Qianlong visited the south of the Yangtze River, he specially turned to Luoding Prefecture to eat a dragon shrine, and named it rice rolls.