Rice roll is one of the traditional delicacies of Guangdong and one of the favorite breakfasts of Cantonese people. The production of rice rolls has a long history, dating back hundreds of years. It's a thin crust made from rice milk, plus a variety of different fillings, making it soft and delicious. Next, let’s learn about the making process and eating method of rice rolls.

Production process

1. Preparation of materials

The main materials for making rice rolls are rice milk and water, and some auxiliary materials such as starch, oil, and salt are also needed. wait.

2. Make rice roll skin

Mix rice milk and water according to a certain proportion, add appropriate amount of starch and salt, and stir evenly. Pour the prepared rice milk into the pan, fry over low heat until the surface is slightly brown, turn over and fry for a while.

3. Make rice roll fillings

You can choose rice roll fillings according to your own taste, such as lean meat, shrimp, pork liver, etc. Cut the stuffing into small pieces, add appropriate amount of onion, ginger, garlic, salt, pepper and other seasonings and mix evenly.

4. Wrap the rice roll fillings

Place the prepared rice roll wrapper on the chopping board, place the filling in the center of the roll roll, and roll the roll roll into a tube shape with your hands , pinch both ends tightly.

How to eat it

1. Eat it hot

Put the prepared rice rolls into a steamer and steam them until cooked. After taking them out, add an appropriate amount of oyster sauce and uncooked rice. Add smoke, sesame oil and other seasonings and it is ready to eat.

2. Eat it cold

Put the prepared rice rolls in the refrigerator, take them out and cut them into small pieces, add appropriate amounts of soy sauce, vinegar, minced garlic, chili oil and other seasonings, that is Edible.