Rice rolls are a specialty snack in Guangdong, with salty and sweet flavors. The fillings generally include pork, eggs, vegetables, etc. Let’s take a look at how to make rice rolls, a Cantonese specialty snack.
1. How to make Cantonese rice rolls
Materials:
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 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon 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 into a slurry.
4. Brush a plate with cooking oil, add minced meat, pour a tablespoon of flour paste, add chopped green onion and eggs. (As shown in the picture)
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 is cooked.)
7. Use a shovel to roll up the rice rolls.
2. How to make Chaozhou rice rolls
1. Main ingredients
Main ingredients: rice milk, pork or beef or shrimp, vegetables, eggs, preserved vegetables grain.
2. Method:
Method: Making rice rolls is very simple. Put a piece of white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, and steam it until it is cooked. Then put the fillings on the vermicelli, roll it into a shape of pig intestines, place it on a plate, top with cooked peanut oil, light soy sauce, and hot sauce and it's ready.
3. Simple way to make microwave rice rolls
Materials:
120g rice flour, 20g wheat starch (raw starch), 380g water, 1/4 salt A small spoon, a small spoon of cooking oil, a little chopped green onion, dried shrimps, chili sauce or other seasoning sauce
Steps:
1. Rice flour, wheat starch, water, salt, cooking oil Mix well
2. Take a flat-bottomed microwave container, add a spoonful of rice milk, just enough to cover it in a thin layer, sprinkle in chopped green onion and dried shrimps, put it in the microwave, and turn on high heat for about 1 minute. Take out the rice rolls, use chopsticks or a knife to gently lift them along the edge, and roll them up carefully
The origin of the Guangdong snack rice rolls
There are different opinions on the origin of rice rolls, and there is no consensus. Some people say that it was first created by Pantang Hexian Pavilion during the Anti-Japanese War. Some people say that rice rolls originated in Guangdong. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou. There is also a legend that when Emperor Qianlong was traveling to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls. When he tasted something so refreshing, tender, and smooth, Qianlong was full of praise and said happily: "This rice noodles is a bit like pig intestines." Rice rolls are the most common breakfast item in Guangdong. They look white as snowflakes, as thin as cicada wings, and crystal clear. They taste delicious, smooth, and a little chewy, making them unforgettable.
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