Rice rolls are probably one of the most common breakfast snacks eaten by Cantonese people. They are made by grinding rice flour and spreading it thinly and steaming it. It is white in color and translucent, and has the characteristics of being elastic and smooth in the mouth. The basic cooking methods of rice rolls are the same, but the basics are

There are many variations in the style. In Guangdong rice rolls, you can add a variety of ingredients to make it in many ways. Common ones include egg rolls, minced meat rolls, ham rolls, and various other rolls.

For vegetables, of course, there are also pure white rice rolls with nothing added, but for those that make a fuss about the sauce, commonly used ones include soy sauce, soy sauce, sesame sauce, peanut sauce, tomato sauce, sweet and spicy sauce, and

It’s a mixed sauce that mixes a variety of sauces, so there are many ways to make it.

Here is a recipe for a more commonly eaten home-cooked rice roll. Authentic and traditional rice roll is also called Bra rice roll. The soul of rice roll lies in the proportion of rice flour paste, how much rice flour, how much water, and whether to add other ingredients.

For flours such as cassava cornstarch and Chengfen, each company has its own formula, which is troublesome to study in detail, so we can save the trouble and just buy pre-mixed rice rolls and follow the proportions in the instructions.

Add water to make rice roll slurry, and then steam it. The traditional method is to use gauze. I have also tried it, but every time the finished product comes out very thick and does not have a transparent and smooth appearance, so here is to help novice home makers succeed.

The efficiency is higher. I use the method of steaming the pizza pan with water. The skin of the rice rolls is thinner and more translucent and of course tastes better.

Tip: The authentic method of making rice rolls is not like this. My method is only suitable for home production. If you want to open a store, please don’t do it like me.

When seeing the word "chang" in the word, many people may think that it is not so clean and elegant. In fact, it is rice soup that has been steamed at high temperature and turned into a transparent powder. Some people like to steam the eggs together, while others like to steam the meat.

Steam vegetables and seafood together, and finally add some green cabbage leaves!

Then pour on the carefully prepared sauce. If you like spicy food, add some chili sauce. If you like vinegar, you can also add some vinegar. Everything can be adjusted according to your own taste. It is suitable for people of all ages from the east, west, north and south!

Rice rolls are a very common snack on the streets of Guangzhou. Although few people now make their own rice rolls at home, and although our techniques are not skilled enough, all of this is just for this classic delicacy that has been cultivated through history.

With respect and remembrance.

When I came home in the evening, I saw my wife busy cooking again. She said she would make rice rolls for me to eat today. This is my favorite. I really like it.

But she said that it was accidentally broken when steaming, but I still finished eating it because I love her and everything she makes is delicious.

Rice rolls are a traditional snack originating from Xiguan, Guangzhou. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou.

At that time, rice rolls were divided into two types: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc.

The fillings of sweet rice rolls are mainly sugar-soaked fruits and vegetables, mixed with fried sesame seeds.

Ingredients: rice flour: 230g, noodles (corn starch): 20g, corn flour: 45g, water: 700ml, lean meat, eggs, chopped green onion, appropriate amount of cooking oil.

The ratio of rice flour: clear noodles: corn flour: water is about 10:1:2:30.

That is, if it is 15g of clear noodles, 30g of corn flour, 150g of rice flour, and 450ml of water will be needed.

Meat marinade: 1 tsp cooking wine, 1 tsp light soy sauce, 1 tsp oil, appropriate amount of cornstarch.

Rice roll soy sauce: light soy sauce, sugar, sesame oil.

(Mix well and microwave for 30 seconds) Method: (1) Stir the lean meat into the marinade, mix well, and marinate for 10 minutes.

(2) Chop green onions, beat eggs and set aside.

(3) Mix rice flour, corn starch, corn flour and water to form a slurry.

(4) Brush a plate with cooking oil, add minced meat, pour a tablespoon of flour paste, add chopped green onion and eggs.

(5) Put the water in the pot to boil, and place the plate with the ingredients on the steaming rack.

(6) Cover the pot and steam for about 3 minutes.

(Open the lid, and when you see the batter forming, and small bubbles popping up, it means it’s done.) (7) Use a shovel to roll up the rice rolls.

Rice rolls, which can be said to be one of Guangdong's special delicacies, are a rice product.

Guangdong rice rolls have been inherited to this day and are mainly divided into two categories, namely Brass rolls and drawer-style rice rolls. Boula rice rolls are mainly for tasting the deliciousness of the fillings, while drawer-style rice rolls are mainly for tasting the texture and seasonings.

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Today's rice rolls can be said to be one of the indispensable breakfasts for Cantonese people, but the tastes in each region are different and the production methods of rice rolls are also different.

Here is a brief introduction to how to make rice rolls 1. Preparation materials: one bag of rice rolls, two cups of noodles, five cups of water, vegetables, meat (eggs).

In addition, you also need tools for making rice rolls - gongs.

2. Pour an appropriate amount of water into the pot, then turn on the heat and bring the water to a boil.

At the same time, perform the step of mixing the powder.

Add water to the flour and flour according to the required ratio, and stir until it becomes a uniform rice paste.

3. Process the lettuce.

After washing the lettuce, drain the water remaining on the lettuce.

4. Process the eggs.

After beating the eggs, pour into a bowl and stir until smooth.