Ingredient rice roll originated from the Xiguan area of ??Guangdong and has now spread throughout the country. The more famous ones based on geography (taste) include Guangzhou’s Xiguan rice roll, Meizhou’s Hakka rice roll, Chaozhou Chaoshan rice roll, and Yunfu rice roll. Hekou rice rolls, Yunan's Ducheng rice rolls, etc.

The roll rice noodles eaten as breakfast in Yunnan, Guizhou, Guangxi and other places originated from Vietnam. Their appearance, ingredients, and taste are different from rice rolls. Roll rice noodles are also processed from rice. After making the rice milk, special tools are put in to steam the rice milk until it is white and translucent. Different from rice rolls, roll noodles are rolled after fillings are put into the transparent rice rolls. Shape into a cylinder and eat with seasonings.

Method 1

Beef rice roll

Beef rice roll

1. Combine 500 grams of old rice (i.e. 1 jin) and Mix and soak 600 grams of clean water for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, grind the rice milk more delicately, and extend the service life of the refiner).

2. Grind equal amounts of old rice and clean water. Pay attention to the speed at which the pulp comes out. Otherwise, the heating of the grinding machine will cause too much cooked pulp and affect the quality of the rice rolls.

3. Blend 50 grams of wheat flour with appropriate amount of water, and blend evenly with the rice milk in step 2.

4. Pour the raw and cooked pulp. The ratio of raw pulp to cooked pulp is about 10:1, and add refined salt.

5. First put some peanut oil or roasted duck fat in the drawer, then pour an appropriate amount of raw and cooked pulp into the drawer and spread it evenly (you can add minced meat or eggs as appropriate), and its thickness is 2.5 mm. The left and right sides are better. Steam over high heat for about 1 minute. Use a special shovel for rice rolls to lift the rice rolls from front to back or from back to front. Features: soft and smooth, chewy in the mouth, white in color, sweet and fragrant, with endless aftertaste. (Ducheng rice rolls mainly taste the rice rolls, the fillings are relatively small, and the rice rolls are thinner) [4] Method 2

Materials: mung bean sprouts, pork, vermicelli.

1. Chop the pork into minced meat, then mix with salt, chicken powder, a little sugar and raw green onions. If you like, you can also add some five-spice powder (Picture 1);

Delicious Rice rolls

Delicious rice rolls (2 photos)

2. Spread the pork and mung bean sprouts thinly on the rice rolls, and carefully roll the rice rolls evenly (Picture 2 ).

3. Put the rice rolls into the pot and steam for about 10-15 minutes (Picture 3);

4. After steaming, remove from the pot and pour on the prepared mixture Sauce, rice rolls and you’re done!

(Picture 4)

Tips:

1. Use white cotton cloth for steamed rice rolls, and the holes in the cloth should not be too large, otherwise the rice rolls will be It leaked.

2. You can also add meat filling or shrimp when steaming the rice noodles. If you use braised pork ribs or stewed beef brisket soup to make the sauce, the taste will be more delicious.