Rice roll is a delicacy made with rice milk as the main raw material.

Rice roll is a very famous traditional snack in Guangdong. It belongs to Cantonese cuisine and originated from Longzhou (now Luoding City, Guangdong) during the Tang Dynasty. Rice rolls are a must-have for morning tea and night markets in Guangzhou’s teahouses and restaurants, and are also a must-have for breakfast for many citizens.

When making rice rolls, first make the rice into rice paste, and then use tools to steam the rice paste into a transparent rice film. You can put eggs, shrimps, pork and other ingredients in it according to your personal taste, and finally top it with your favorite sauce.

There are two types of rice rolls, one is Bra rice rolls and the other is drawer rice rolls. Guangzhou Xiguan is particularly famous for its roll rice rolls. It is mainly made of delicious fillings (most rice rolls are made from rice flour and corn starch is added). Drawer-type rice rolls (rice roll slurry is made from pure rice milk) mainly taste the powdery texture and sauce seasoning of rice rolls.

Notes on making rice rolls

1. Mixing rice milk is the key to whether rice rolls are authentic. According to the ratio of 6:2:1, mix rice flour, cornstarch and cornstarch, then add 2 times the amount of water, stir evenly with chopsticks, and then add 1 tablespoon of sesame oil. This is the "secret weapon" to make rice rolls smooth. ".

2. Add a spoonful of sesame oil when making rice milk to make the rice rolls smoother, softer and more tender. Don’t forget to do so.

3. After mixing the rice milk, the rice milk will easily sink to the bottom. You must stir it with a spoon every time you use it, otherwise the rice rolls may not be shaped.

4. The rice rolls must not be steamed for too long, usually about 50 seconds. If you see small bubbles appearing on the rice rolls, it means that the rice rolls have been steamed.