Rice roll rice slurry is an essential raw material for making rice rolls. The rice paste of rice rolls is smooth, white but not white, and tastes good. It can be said that it all depends on rice rolls rice milk. So how is this rice rolls rice paste made? I will teach you how to roll rice paste for free.
Production of rice paste
A kilo of rice is added with 800g of water, and rice is added with old rice. Rice should be soaked in water before making rice paste. Wash it twice before soaking, and cover the soaked rice. The shortest soaking time is three hours, and the longest soaking time is 10 hour. According to the local weather. As long as the rice is not sour or rotten. After soaking, it is ground with a corresponding proportion of water.
After grinding, add 50g of corn flour, dissolve the corn flour in100g of water, then pour it into the rice slurry and stir evenly. Then add100g wheat flour. Wheat flour must be dissolved in150g warm water (about 50℃).
Pour into the rice slurry and stir for about 2 minutes. Add 5g of salt and10g of edible oil and mix well.
As far as additives are concerned, I never advocate adding them. Additives do a lot of harm to human body, but we eat some foods more or less every day, such as barbecue, hot pot, fried dough sticks, steamed bread, pork head, cold dishes, noodles, steamed bread, drinks, cooked food and so on. There are many others. Nowadays, people eat for their own taste, which is cheap and rational. Many old shops have five thousandths of people. Netizen said: rice rolls doesn't use borax. Add 30 grams of sweet potato powder to each catty of rice flour to ensure smooth and tender.
The best juice formula in rice rolls:
400g of prepared soy sauce, 7 mushrooms, 3 garlic, plenty of chopped green onion, 3/2 tablespoons of monosodium glutamate, a little salt, 1 tablespoon of sugar, a little cinnamon powder, 50g of crude oil,100g of water, 30g of fennel powder and half a bowl of water, and stir well.
Practice: Chop garlic and mushrooms, put oil in a hot pot, stir fry, add cinnamon powder, salt, sugar and monosodium glutamate, heat slightly, pour soy sauce and water, add chopped water to the pot, and sprinkle chopped green onion when cooking!
Special formula of rice rolls with minced horseshoe meat in summer;
500 grams of lean meat, peeled and chopped into small mung beans, 200 grams of fresh water chestnut, 50 grams of raw oil, a little chopped green onion, 6 eggs and a little salt. 50g lean meat, water chestnut, chopped green onion, salt and oil are stirred at the same time.
After the steaming tray is heated, pour in the rice slurry, put an appropriate amount of ingredients into the steaming tray, separate them evenly from the rice slurry with a small spoon, pour in a little egg milk, and steam in the steamer! It's sweet and delicious to be drenched with juice after coming out of the cage!