Chaozhou rice rolls

Ingredients: rice slurry, pork or beef or shrimp, vegetables, eggs and preserved vegetables.

Practice:

The production of rice rolls is very simple. Spread a piece of white cloth on a large mesh sieve, pour the ground rice slurry on the white cloth, steam it into vermicelli in water, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.

Comments by famous experts: rice rolls originated in Guangzhou. As early as the end of Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp and pork liver, while the fillings of sweet rice rolls were mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds. The production of rice rolls is very simple. Spread a piece of white cloth on a large mesh sieve, pour the ground rice slurry on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce. Because of its delicious taste and cheap price, it is very popular in Guangzhou and has become a popular snack.

chaozhou people, who is ingenious and good at doing business, saw these advantages of rice rolls and transplanted rice rolls's practice to Chaozhou. Chaozhou people made rice rolls in the early 198s, but chaozhou people made rice rolls not by copying the practices of Guangzhou and rice rolls, but by combining the tastes of chaozhou people and using raw materials from Chaozhou. For example, in the stuffing, shredded Chinese cabbage or shredded bamboo shoots, minced pork and eggs are mainly used, and then preserved Chaozhou local products are sprinkled. After rice rolls rolls, it is also sprinkled with peanut butter that chaozhou people loves.

Chaozhou-style rice rolls is also welcomed by people. Now, in Chaozhou, no matter the streets and lanes, you can see rice rolls's snack stalls everywhere, which has become one of chaozhou people's favorite snacks for breakfast.

beef slippery rice rolls

rice rolls paste material: 13 grams of rice flour, 1 grams of white powder, 1 grams of dried corn flour and 26㏄

filling material: 4 grams of beef slices, 4 grams of bean sprouts

dipping sauce material: 1㏄ soy sauce, 1 tsp of savory sauce.

2. firstly, mix the beef slices and seasonings, then add the bean sprouts, and mix well with chopsticks to get the stuffing.

3. Mix the incoming rice flour, white powder and cornstarch of rice rolls pulp material, add water and mix well, and then filter to obtain rice rolls pulp.

4. spread white gauze on a rice rolls stove, pour 2g of rice rolls pulp, spread the stuffing made in the method (2) on the rice rolls pulp in a straight line, cover it and steam it for 3 minutes, then take it out, roll it into strips while it is hot, cut it into three sections with a knife, put it on a small plate, and pour the sauce made in the method (1) for eating. Repeat the procedure (4) once, and you can make another beef slip rice rolls.

rice rolls furnace is a special stove for making rice rolls. If it is made at home, it can be replaced by a pan, but the effect is not as good as that of rice rolls furnace.

rice rolls

raw materials: 1g of starch, 2g of chestnut powder, a little salt, two coriander trees and 1g of Chili sauce.

Practice:

1. Mix the starch with warm water to paste, pour in the chestnut powder and salt, add water, mix thoroughly, and let stand for 2 hours;

2. Rub the dough into strips, pick it into embryos, then press it into skins and roll it into rolls; Put aside for 2-3 minutes, steam with boiling water for about 15 minutes, and sprinkle with Chili sauce and coriander after taking out.

Practice:

Wash 2 grams of rice (don't use sticky rice, northeast rice should belong to this category) and soak it in 42ML of clear water for six hours (I soak it for one night). In the morning, put the rice and water in a blender to make a slurry, and filter out a little residue with a sieve. First, mix a teaspoon of raw flour and a tablespoon of corn flour with 6ML of water, then add rice slurry and add a teaspoon of salt. Pour in a thin layer of paste, add some minced meat to the corners, cover it and steam it for four and a half minutes. It is best to use a metal-free steaming basin. Stainless steel will stick, and it is best to use a baking tray. Take out two baking trays and two disks

Take them out and let them cool for a while, roll them up with a spatula.

It is very important to pour the juice when eating. Take one tablespoon of soy sauce and one tablespoon of sugar. Pack it up and use it at any time.

The way to stir-fry the powder is to mix the finely chopped powder with fresh meat, eggs, shredded chicken, fish fillets, crispy peanuts, sesame seeds, scallions and seasonal side dishes. When serving, the green, green and white are in line with each other, and the color, fragrance and taste are complete.

the flour used for frying is that kind of wide flour, that is, river flour. When frying, first saute garlic in oil, then add powder, then add lean meat, pork liver, rape leaves and scallions to fry together at a certain time, and finally sprinkle with pepper. If you can eat it with Chili, it will have a special flavor.