rice rolls originated in Luoding, Guangdong Province, and appeared as early as the Tang Dynasty. With the spread of rice rolls in different parts of the country, many rice rolls with different flavors were derived. However, according to the different production tools, rice rolls can be divided into two schools: Bula rice rolls and Drawer rice rolls.

Bula rice rolls is called "Bula" because the rice paste is steamed on a cloth. Most of this rice rolls paste is made of sticky rice flour, and then added with corn flour. Drawer rice rolls is steamed in a drawer steamer, and rice rolls pulp is made of freshly ground rice pulp.

The characteristics of Bra rice rolls are reflected in the stuffing, and the characteristics of drawer-type rice rolls are mainly reflected in the powder and sauce seasoning of rice rolls. Here is a brief introduction to these two practices in rice rolls.

seasoning sauce

materials: 8 shiitake mushrooms, 2 garlic, chicken essence, salt, light soy sauce, allspice powder, raw flour and peanut oil

methods:

1. Chop shiitake mushrooms and garlic

2. Add a little allspice powder, salt and chicken essence after frying the oil in the pot. Pour in soy sauce and clear water

3. Boil and thicken the powder (thin paste is enough)

Bula rice rolls

Materials: sticky rice flour, dried flour, salt, chopped green onion, pork and white cotton cloth

Steps:

1. Mix rice slurry, sticky rice flour 4g, dried flour 1g, white cotton cloth.

3. Mix the sauce

4. Soak the poplar cloth and spread it on the steamer. Scoop a spoonful of rice paste and spread it evenly on the cloth. Sprinkle the meat on the paste evenly (the stuffing can be changed according to personal taste)

5. Steam for about 4 minutes. Take out the cloth, scrape off the vermicelli and roll it into a bowl

6. Pour the adjusted sauce and sprinkle with chopped green onion. Meat stuffing

1. Soak 3g of rice in water for three hours

2. Grind 3g of rice and about 3g of water into rice pulp with a refiner (outside professionals will also mix cooked pulp, which will make rice rolls more tender and smooth. The ratio of raw and cooked is 1:1)

3. Brush some peanut oil in the drawer, then pour a proper amount of rice pulp into the drawer and spread it evenly. Meat stuffing (also, (Drawers need to be preheated, and insufficient preheating will cause the drawers to be unable to stick rice paste, which will be uneven after steaming, and even there is no vermicelli in some places.)

4. Roll the vermicelli into a rice rolls with a special shovel and put it into a plate, and pour in the prepared sauce.

Generally speaking, the difference is only that it will produce different tastes. The taste of Bra rice rolls is relatively smooth and delicate, and the skin of rice rolls is thin, so it can better highlight the characteristics of stuffing. The taste of drawer-type rice rolls is partial. What really stirs the taste buds is the stuffing and sauce inside.