Shrimp Rice Roll

" Rice roll is a Cantonese snack, which can be found in street restaurants. Common ones include shrimp rice roll, beef rice roll, and barbecued pork rice roll. Finally, there are I was able to make smooth and delicious rice rolls in one day. The rice rolls I had made several times before were hard and doughy, so I was confused as to why it is a classic Cantonese breakfast snack. I went to the restaurant and ordered one. It was completely different from what I did. The rice rolls were full of flavor, delicate and smooth, and had a little bit of toughness. Then I accidentally saw it on the TV show "Go Home for Dinner 20170119". The chef made it in detail, so I tried it according to the recipe, and it was really good, just like the teahouse flavor. Now upload it to share with friends, and also record the delicious moment. Ingredients for rice roll paste: 30 grams of rice flour, 30 grams of corn starch, and clear noodles. 10g, 10g corn starch, 10g tapioca flour, 10g oil, 200g water. Filling ingredients: 8 prawns, 1 shallot, 1g ginger juice, 30g celery, 10g rice wine, 1g salt , 1 gram of sugar, 1 gram of starch, a little pepper Sauce ingredients: light soy sauce or steamed fish drum oil, sugar, rice wine, ginger juice, scallion oil, stock or water”

1. Rice flour 30 grams, 30 grams cornstarch, 10 grams corn starch, 10 grams corn starch, 10 grams tapioca starch, weigh and pour into a basin, then add 10 grams oil and stir evenly, finally add 200 grams water, mix well, and let it sit for 30 minutes or longer to allow the rice milk to fully absorb the water.

Then process the shrimps. Peel the shrimps, cut them in half, pick out the black shrimp lines, and pat the shrimps gently to loosen them.

Put the processed shrimp into a plate and add 1 gram of salt, 1 gram of sugar, 10 grams of rice wine, 1 gram of starch, and a little pepper to mix well. Then stir in chopped green onions and celery, so that the fillings in the rice rolls are ready.

Heat the mold in a steamer, pour off the steam water, and brush with a thin layer of oil.

Scoop a spoonful of batter, spread it all over the bottom of the mold, put a few slices of shrimp, cover the pot and steam.

Steam until the rice noodles are transparent and the shrimps turn red, take them out, use a spatula to roll out the rice rolls and put them on a plate.

The sauce is poured on the rice rolls. Take a small bowl and add light soy sauce or steamed fish drum oil, sugar, rice wine, ginger juice and water or stock, put it in a pot or microwave and bring to a boil, then add some scallion oil or sesame oil.

Cut the rice rolls into small pieces, top with sauce and enjoy. Note: I am allowed not to cut it, because I am afraid that it will be messy and ruin the shape, hehe...

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1. The key is the preparation of the powder slurry. According to this ratio, you will be able to eat the same rice noodles as those in the teahouse. 2. The mold must be steamed and heated first, the water must be poured out, and then a thin layer of oil must be applied. 3. In addition to shrimp, other fillings can also be made.

Rice rolls are rice products. Although rice rolls are rice products, they are indeed shaped like pig intestines, so they are called roll rice rolls in Guangdong. They are very similar to a similar food in Yunnan, but in Yunnan they are called "roll rice rolls" because they are rolled. There are two main types of rice rolls: one is Brass rolls and the other is drawer-type rice rolls. This is because the tools used to make rice rolls are different. Bra rice rolls are mainly filled with delicious fillings. Most of the rice roll paste is made from sticky rice flour and added with clear noodles. Corn flour and cornstarch; while drawer-style rice rolls mainly taste rice flour powder and sauce seasonings, rice roll rice paste is made of pure rice milk. The skin of rice rolls is very thin, as white as snow, as thin as paper, and shiny. You can see what is baked inside at a glance. The sauce is usually sweet first and then salty, with a delicious aftertaste, so don't underestimate ordinary rice rolls. Chef Guabao said it must be "smooth enough, tender enough, and smooth enough." A blend of smoothness and toughness is what makes it. most.

The fillings in rice rolls can be very diverse. You can put whatever you want to eat. My most common and favorite ones are wrapped shrimps or fried dough sticks. The former has a complementary aroma, while the latter is a contrast in texture. But no matter which one you choose, it will test your skill with chopsticks. If you are not good at using chopsticks, it is best to eat pork cheong fun. The store will cut it into small pieces for you so that you won’t show your timidity. I have always been convinced by the skill of traditional Chinese snacks. , it is this humanistic spirit behind ordinary raw materials that conscientiously inherits the rice rolls that are the favorite on the tongue and heart of Cantonese people. Selected powdered dry rice is soaked in water and exudes a light fragrance. It is ground into pulp, then scalded in boiling water until it becomes a paste. It is evenly spread and steamed. It will be as white as snow, as thin as paper, and you can eat it for a meal. It feels smooth and fragrant, and tastes exceptionally delicious. It is said that when Emperor Qianlong went to the south of the Yangtze River, he was bewitched by Ji Xiaolan and went to western Guangdong to taste this product for himself. Many people who have left Guangdong salivate when they mention this item, letting the long-distance nostalgia permeate the spicy and delicious food.

Thank you for the invitation!

Rice rolls originated from the Xiguan area of ??Guangdong and have now spread throughout the country. The more famous ones based on geography (taste) are Guangzhou’s Xiguan rice rolls and Meizhou’s Hakka rice rolls. , Chaozhou Chaoshan rice rolls, Yunfu Hekou rice rolls, Yunan Ducheng rice rolls, etc.

In Yunnan, Guizhou, Guangxi and other places, the rolled rice rolls eaten for breakfast originate from Vietnam. Their appearance, ingredients, and taste are different from rice rolls. Roll rice noodles are also processed from rice. After making the rice milk, special tools are put in to steam the rice milk until it is white and translucent. Different from rice rolls, roll noodles are rolled after fillings are put into the transparent rice rolls. Shape into a cylinder and eat with seasonings.

I like Chaozhou Chaoshan rice rolls. I went to junior high school there for several years, and my parents also made "Minnan stir-fry" there for more than 10 years.

After eating rice rolls for so many years, maybe I prefer the taste there;

Because the cooking methods of rice rolls vary from region to region every month. A relatively simple way to make rice rolls

You can go to the market to buy the special rice rolls powder:

1. Take 100 grams of rice rolls, add 250 grams of water and mix well into powder. It is best to let it sit for about half an hour.

2. Prepare the meat filling.

3. Brush a layer of oil on the steaming plate. (I don’t have a steaming tray at home, so I can only use a square baking pan)

4. Boil the water in the steamer, and pour the batter into the steaming tray. Don’t make it too thick, just cover the steaming tray. , then add the meat filling.

5. Cover the pot and steam for 2-3 minutes until cooked. Roll up with a spatula and place on a plate. Pour over oil and soy sauce and serve.

Notes:

Stir the slurry evenly before pouring it into the steaming plate. The thinner the slurry poured into the pot, the thinner and softer the rice rolls will be when they come out. The more slippery.

Rice rolls are the first delicious snack. It is a specialty snack originating from Guangdong and the most common breakfast. It has a smooth texture and is very powdery. The tender and crystal clear feeling is really beautiful! It is a delicacy that many people love to eat. As for the powder of rice rolls, it is actually very simple. It is a kind of rice milk. The key is to have hand-ground rice. The ratio of slurry, water and rice is 3:1. If it is too thick, it will be too hard and easy to clump after steaming. If it is too thin, it will not be steamed into shape. Nowadays, for the sake of convenience, most restaurants use sticky rice flour instead of rice slurry, and then add clear noodles. , corn flour and cornstarch to improve its texture and taste. Below is the rice roll powder. The most important thing is to make it. Making rice rolls is also a very easy thing. You need to master the skills

Special rice roll powder is available in the market and also on Taobao. It is very convenient. You can directly mix it with water according to the instructions. It is convenient, but I can tell you that the effect is not as good as a rice grinder. If you really want to do business, you still need a rice grinder, preferably a stone grinder. Using early indica rice, which Jinchang/brand produced in Dongguan can be used. Soak the rice rolls in water for 4 hours. It is best to use a stone grinder. Generally, the paddles made by electric paddle machines will be hot and hot, which will affect the taste of the rice rolls. However, the paddles come out faster. The disadvantage is that the paddles will be hot and not smooth and chewy enough. . Stone grinding is slow, but smooth and small enough. Grind the paddle, add some salt, and cooking oil and stir first. This must be done before adding water. Otherwise, if you add water and then add oil, the oil will float on top and become uneven. Then add one or two cornstarch (cornstarch) to one pound of rice and mix it into a paste. The concentration should not be too thick. If it is too thick, it will become hard when steamed. If it is too thin, the taste will not be strong. You can basically adjust this by yourself a few times, because it is different. Different paddle machines have different paddle output rates, so there is no fixed formula to operate, it all depends on your own practice and exploration!

I am very disgusted with questions and answers that I know knowingly. What is rice rolls made of? It’s something that you can know at a glance. Why ask and why answer? It’s a waste of other people’s time. It’s very boring! < /p>

Refiner

Although rice rolls are a specialty snack in Guangdong, many people across the country are also tempted by its delicious taste. The delicious rice rolls are easy to learn, tender and chewy. , delicious and delicious. So how to make rice rolls? How to prepare the ingredients? Let’s share with you how to make homemade rice rolls at home.

80 grams of water-milled rice flour, 50 grams of flour (wheat starch), 10 grams of corn starch, 320 grams of water, minced meat or egg liquid, chopped green onion.

Method:

1. Pour rice flour, clear noodles and corn starch into a basin, add water and mix evenly until it becomes a grain-free, fluid rice milk that should not be too thin or thick.

2. Take several smooth flat-bottomed plates and brush them with a layer of oil.

3. After the water in the pot boils, put an appropriate amount of minced meat and chopped green onions on the plates. Or egg liquid, then use a spoon to scoop in an appropriate amount of rice milk (not too much), shake it and spread it (a little thinner), steam it in a pot, and steam it for 3 minutes on high heat.

4. After steaming, if you see an arch when opening the lid (you can use a transparent lid to make it easier to see), it is done. Take it out and put it on another plate to steam. Use a silicone scraper to turn the edges first. Make a circle, then gently scrape into strips and serve on a plate.

5. Here I will teach you a simple and delicious rice roll seasoning. Add a little oil to a hot pan. After the oil is hot, add green onions and stir-fry until fragrant. Add an appropriate amount of water (not too much). , fresh soy sauce, salt, a little sugar, oyster sauce (you can add these two or not) and bring to a boil, sprinkle with appropriate amount of chopped green onion.

6. Pour it on the rice rolls and serve.

Sharing highlights:

1. You can prepare the rice roll powder by yourself as above, or you can directly buy rice roll powder to make it.

2. You can also sprinkle some chopped green onion when steaming rice rolls.

3. The steamer and the plate must be flat so that the thickness will be even when steaming.

4. Every time before scooping out rice milk and steaming it, you must stir it first and steam it thinly. It does not need to be thinner than paper.

5. The absorbency of the powder purchased at different times is different, and the amount of water released may be different.

Method 1 of making rice rolls with rice flour

Ingredients:

100 grams of rice flour, 30 grams of starch powder, 10 grams of corn starch, a small amount of salt, Appropriate amount of vegetable oil, 200 grams of shrimp, appropriate amount of pepper, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of onion, ginger and garlic, a few small green vegetables, appropriate amount of light soy sauce, appropriate amount of sesame oil

Method:

1 , add a small amount of salt, pepper, minced ginger to the shrimp, and marinate for about half an hour

2. Mix 100 grams of rice flour, 30 grams of corn starch, 10 grams of corn starch and a small amount of salt

3. Add about 1.2 times the amount of water and stir into grain-free rice milk, and let it sit for 20 minutes

4. Take a flat bottom and brush it with a thin layer of oil (I use an 8-inch pizza pan), add a Spoon the prepared rice milk

5. Turn the plate to let the rice milk stick to the bottom of the plate. The less rice milk, the thinner it will be.

6. Boil the water in the pot and add Steam the rice in the pizza pan filled with rice milk for 2 minutes

7. The middle will bulge just after steaming

8. Take it out to dry and you can easily lift up a piece of rice cake

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9. Put some marinated shrimps on the vermicelli and sprinkle with some chopped green onions

10. Roll up slowly

11. Roll up the rolled rice rolls Place everything on a plate and steam for another 3 minutes

12. When eating, cut into sections, add a few blanched green vegetables, and top with a sauce made with light soy sauce and sesame oil.

Method 2 of making rice rolls with rice flour

Ingredients:

Rice flour (I didn’t calculate the amount, just poured it in at will), corn starch (and The ratio of rice flour is about 10:1), minced pork, shrimp, eggs, chives

Method:

1. Make the sauce before making rice rolls. Whether rice rolls are delicious or not, the sauce is also the key. Cut an appropriate amount of raw garlic into small pieces, then heat up an appropriate amount of oil in a pot, fry the garlic until golden brown and fragrant, pour in an appropriate amount of soy sauce, salt, concentrated chicken juice (a kind of seasoning, you can also use it without), and chicken Rice flour and an appropriate amount of water. After boiling, use cornstarch to thicken the thicker sauce. Add each seasoning according to the amount of sauce you want to make.

2. Add rice flour, cornstarch, and water to make rice slurry. The consistency can be enough to coat a thin layer of slurry on a spoon (you can try it on the first plate. If you think it is too thin, add some rice flour to adjust it). Beat the eggs, devein the shrimps and cut the leeks into sections.

3. Pour an appropriate amount of rice milk into the plate, then scoop a spoonful of egg liquid into it, spread it out with a spoon, and add a few leeks.

4. Put it in a pot and steam it for 2-3 minutes. When big bubbles appear, it is done. Once the lid is removed, the big bubbles will disappear quickly.

5. Then take out the whole plate, wrap it in cloth, and iron it carefully. I usually use cotton oven gloves to carry it, which is convenient. After taking it out, use a scraper to roll up the vermicelli and put it into a plate. In this way, a roll of egg sausage is ready.

The difference between glutinous rice flour and sticky rice flour

Glutinous rice flour is made from glutinous rice. It is relatively sticky. It is called glutinous rice flour or sticky rice flour in the north. It is suitable for making Yuanxiao, pumpkin cakes, glutinous rice balls, etc. Donkey rolling, sugar rice cakes and fried Chinese dim sum etc. Each 100 grams of glutinous rice contains 5.1 to 8.1 grams of protein, 75.6 to 85 grams of carbohydrates, and can provide 344 to 363 kcal of calories. Traditional Chinese medicine believes that glutinous rice is sweet in taste and warm in nature, and has the edible value of nourishing the body and replenishing qi.

Rice flour is a powder ground from the seeds of the gramineous plant rice (rice). It is also called rice flour or indica rice flour. It is a raw material for a variety of foods and is the lowest waxy variety among all kinds of rice. . , has an irreplaceable role of glutinous rice flour. When purchasing rice flour, please note: the truly pure rice flour is not snow-white, but slightly off-white.

Soak the glutinous rice overnight, grind it into slurry, put it in a cloth bag and hang it overnight. When the water drops dry, break up the wet glutinous rice flour ball and dry it to get the finished glutinous rice flour. Of course, in You can also buy it ready-made in supermarkets. It can be used to make food such as glutinous rice dumplings, yuanxiao and family snacks, and is famous for its unique flavor.

Required materials: 160 grams of rice flour, 140 grams of corn starch, 20 grams of chestnut flour, 20 grams of water, 800 grams of water, 2 eggs

Production steps: 1. All powder materials are complete Put them together, add the water one at a time, stir while adding, stir until it becomes rice milk, beat the eggs and set aside

2. Then find a stainless steel flat plate, the largest size. You can just put it on the wok at home, because you don’t have a professional steamer at home. First brush the stainless steel plate with some oil, then pour the prepared rice milk on the plate, and shake the plate to make the rice milk even. Spread it flat on the plate

3. Cover the lid and steam for 1 minute. Wait for the surface of the rice milk to form. Pour on the egg liquid, then cover the lid and steam for about 2 minutes. When you see the rice milk forming and turning milky white, It's ok if the skin is a little blistered. If it cooks quickly, use a spatula to push them together into long rolls. Place them on a plate and pour in your favorite sauce. That's my answer. , thank you for reading