Rice rolls originated from the Han specialty snacks in Guangdong. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou. At that time, there were two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables, mixed with stir-fried ingredients. Sesame.

There are two main schools of Guangdong rice rolls, one is Bra rice rolls and the other is drawer rice rolls.

Chinese rice rolls, also called steamed rice rolls, are a kind of rice product, also known as rice rolls, rice rolls, rolled rice rolls, steamed rice rolls, and bundled rice rolls. They are different from pig rice rolls (shaped like pigs). intestine). Because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to eat, so it is also nicknamed "grabbing for fans". When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious". In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well-known to women and children. From humble restaurants and tea markets to five-star high-end hotels, almost everything is available.

There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say that "it was first created by Hexian Hall in Pantang during the Anti-Japanese War." Others say that "rice rolls originated in Guangdong, as early as the Qing Dynasty." At the end of the period, the cries of selling 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 "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 in Guangdong. They look as white as snowflakes, as thin as cicada wings, and crystal clear. They taste delicious, delicate and smooth, and have a little bit of toughness, making them unforgettable.

Condiments

In places such as Hong Kong and Guangdong, it is often served with light soy sauce or hot sauce and peanut oil. In areas such as Singapore and Malaysia, more sesame seeds and sweet sauce are added. This may not be used by diners in Guangdong and Hong Kong, but it has good local characteristics.

Puning rice rolls

It is said that Puning rice rolls were passed down from Guangzhou more than ten years ago, but they are quite different. Puning people have the taste of Chaoshan people, so rice rolls will naturally have new achievements. A piece of rice milk skin, add an egg, add minced pork, diced radish, shredded mushrooms, add chopped cabbage slices or bean sprouts or bamboo shoots, then pour a layer of sesame paste and marinated soup on top, the taste is really amazing Miss you. Same rice rolls, different taste.

Preparation

Main ingredients: rice milk, pork or beef or shrimp, vegetables, eggs, preserved vegetables.

Method:

The preparation of 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, steam it into a vermicelli, and 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.

Fengshun rice rolls

Locally called "Baozi", Fengshun special snack.

Fengshun rice rolls (bundle)

Preparation

Pour a small spoonful of the prepared rice milk into a special tray, not too thick. About 2~3 mm, put it into a drawer-type steaming rack and steam it, take it out and cut it into a rectangular shape with bamboo slices, add the pre-fried meat filling on top and roll it up. You can also add raw meat fillings during steaming, then pour special sauce on it and put it directly into a bowl to eat.

Features

Less skin, more filling, and rich taste.

Fengshun Baling Board is delicious. Common meat fillings include: dried tofu, pickles, taro, radish, lean meat, beans, fresh bamboo shoots, dried radish, etc. Different meats can also be added according to personal preference. Stuffing, changing out different flavors. Fengshun Rice Roll is simple and quick to make and has rich taste. It has become an important part of daily diet in Fengshun area!

Detailed steps

Introduction to the preparation method:

1. Mix 500 grams of old rice (i.e. 1 catty) and 600 grams of water and soak for three hours. The above (the purpose is to make the old rice absorb an appropriate amount of water, make the rice pulp more delicate, 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.

Beef rice rolls

4. Make 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 spatula 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. (The main taste of Ducheng rice rolls is the taste of rice rolls, the fillings are relatively small, and the rice rolls are thinner)

Introduction to the preparation method 2 (illustration):

Ingredients: mung bean sprouts, pork, Pink skin.

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);

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

Colorful rice rolls

Coal rice rolls

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

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4. After steaming, remove from the pot, pour the prepared sauce, and the delicious rice noodles are ready! (Picture 4)

Kepal Rice Roll

Kelk Rice Roll

Tips:

1. Steamed Rice Roll Cloth Use white cotton cloth, and the holes in the cloth should not be too large, otherwise the powder will leak out.

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.

Mushroom and Shrimp Rice Roll

Ingredients: fresh shrimp, mushrooms, rice flour, rice flour, water

Accessories: chopped green onion, water chestnut powder, oil, Salt, shredded ginger

1. Heat a little oil in the pot

2. Add sliced ??mushrooms and green onions

3. Stir-fry over medium heat until fragrant

4. After frying, take out the mushrooms and add coriander

5. Pour in light soy sauce,

6. A little sugar

8. A few drops of sesame oil

9. After boiling, turn to low heat and simmer for 3 minutes. Filter out the residue before use.

10. Prepare the fresh shrimps, remove the shells, remove the intestines and threads, and marinate the shrimps if you like. Mine is marinated with a little shredded ginger! Chop the chopped green onion finely and set aside. At the same time, prepare rice flour, Chengfen, and water chestnut flour. Mix them in proportion. Add the proportion of water to make rice slurry (actually, if you use rice grinding, it depends on the rice quality and moisture content. The amount of water can be changed, but most households do not have such a machine for grinding rice milk, so they use rice flour instead. The effect is naturally not comparable to that of the original pulp, but it is not bad)

11. Pour in the rice milk Appropriate amount of salt and a few drops of oil. The salt is added to make the steamed rice rolls taste less vegetarian. The amount of salt is much less than the usual ratio to the soup, so there is no need to add flavor.

12. The prepared rice milk will not be too thick or too thin. Scoop it up and pour it down. Remember this state. Just keep it in this state next time, but it will be a little powdery. It's wetter and may require a little less water, but it won't be too far off.

13. Put water in the pot and bring it to a boil. The water should always be boiling and steaming. Put it into the steaming rack and apply a layer of oil inside the steaming tray so that the vermicelli can fall off easily and the humidity can be maintained.

14. It is best to steam the whole tray first and adjust whether it is flat at the same time, otherwise it will be steamed out The vermicelli is thick on one side and thin on the other.

15. Scoop in a small spoonful of rice milk and spread it clockwise or counterclockwise or diagonally. Anyway, as long as it spreads evenly, it feels like there will still be a lot of rice if it can be spread evenly. If the slurry is flowing, pour out some of it! This can ensure the thickness of the rice rolls. Add the shrimps and fried mushrooms, spread it out again, and make sure that the rice milk is spread as much as possible on the steamer plate and is thin. Immediately put it into the steamer and cover it.

16. When the pink skin is estimated to be set, you can sprinkle in the chopped green onion (it only takes a few dozen seconds). You can also add the chopped green onion at the beginning, it doesn’t matter, it’s up to you! Then wait for tens of seconds, maybe longer if the heat is low. When you see the skin powder turns white and bubbles, you can take it out!

17. Roll it up with a scraper! Wrap the shrimp! You can also just shovel it up if you want to eat it yourself

18. Finally roll it up, cut both ends flat and put it on a plate. [1]

Beef Rice Roll Ingredients

Ingredients for rice roll slurry: 130 grams rice flour, 10 grams corn starch, 10 grams starch powder, 260 ㏄ water

Stuffing ingredients: 40 grams of beef slices, 40 grams of bean sprouts

Sauce ingredients: 100 ㏄ of soy sauce, 1 tsp of umami sauce, 1 tsp each of fish sauce and oyster sauce, 30 g of sugar, green onions 25 grams each of segmented and ginger slices, 1 egg white, 1/3 tsp each salt/fresh chicken powder, 1/2 tsp sugar, 1 tsp salad oil

Production process:

1. Bring the sauce ingredients to a boil over low heat, strain out the onion and ginger, leaving only the sauce for later use.

2. Mix the beef slices and seasonings for the filling ingredients evenly, then add the bean sprouts and mix evenly with chopsticks to complete the filling.

3. Mix the rice flour, Taibai powder and Chengfen as the ingredients for the rice roll slurry, add water and mix well. After filtering, the rice roll slurry is ready.

4. Spread white gauze on the rice roll oven, pour 200 grams of rice roll slurry, and spread the filling from method (2) on the rice roll slurry in a straight line, cover and steam. Take it out after 3 minutes, roll it into a long strip while it is still hot, cut it into 3 sections with a knife, put it on a small plate, pour the sauce from step (1) and serve.

5. Repeat step (4) once to make another beef rice roll.

Tips: The rice roll stove is a special stove for making rice rolls. If you make it at home, you can use a pan instead, but the effect is not as good as the rice roll stove. The production process of drawer-type rice rolls

Rice paste production: water-milled rice rolls (also known as Ducheng rice rolls, famous in Zhaoqing and Yunfu, western Guangdong)

Materials: old rice or rice rolls 500 grams of brown rice (rich in Yunan, Guangxi), 50 grams of wheat flour, about 600 grams of water (depending on the quality of the old rice), 100 grams of boiling water, and 10 grams of refined salt.

Tools used: Drawer-type rice roll machine. Production process of rice rolls

Tools used: Rice roll machine

Put the prepared rice milk into (For the sake of convenience, some restaurants usually use special rice roll mix at a ratio of 1:1.5.) Place them in a special multi-layer steamer or on a cloth and steam them one by one into thin skins, and then spread them with other ingredients (traditionally more Pre-chopped beef or pork, fish fillets, shrimps, fried dough sticks, etc.), steamed, rolled into long strips, cut and served on a plate. Because its shape is long and similar to pig intestines, it is named rice rolls. Those with fillings are called beef sausages, pork sausages, pig liver sausages, fish fillet sausages, shrimp sausages or fried sausages, etc.; those without fillings are called vegetarian sausages; those with sugar or sesame added to the rice milk are called sweet sausages.

How to make rice roll sauce

Friends who have eaten Cantonese rice rolls will never forget its taste, and rice rolls themselves have no taste. What is the concession to rice rolls? What makes it so delicious is rice roll sauce, also called rice roll soup. There are many methods and opinions on the Internet about how to make Guangdong rice roll sauce. Here, the rice roll website lists several ways to make rice roll sauce:

Chinese rice roll sauce

How to make Guangdong rice roll sauce

Ingredients for the sauce: soy sauce, umami sauce, fish sauce, oyster sauce, sugar, green onion Segments, ginger slices, egg whites, salt, fresh chicken powder, salad oil, etc.

100cc soy sauce, 1 tsp umami sauce, 1 tsp each fish sauce and oyster sauce, 30g sugar, 25g each green onion/ginger slices, 1 egg white, 1 each salt/fresh chicken powder /3 tsp, 1/2 tsp sugar, 1 tsp salad oil. Bring the sauce ingredients to a boil over low heat. Strain out the onion and ginger, leaving only the sauce for later use.

Soy sauce preparation: 1 jin of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 tael of salt, 3 taels of MSG, 5 taels of chicken powder, 1 tael of Maggi soy sauce, about 1.7 jins of coriander water ( Boil coriander, dried shrimps, star anise, carrots, peppercorns, aroma, ginger, and dried onions in water).

For gravy, use one tablespoon of light soy sauce, one tablespoon of sugar, one tablespoon of sesame oil, and three soups of water. Put them together in a pot and bring to a boil. Pack it up and use it at any time.

How to make the classic Cantonese rice roll sauce

Use a small spoon, a spoon of sesame oil, 3 spoons of soy sauce, a spoon of sugar, and a large spoon of sesame paste. , a tablespoon of sesame sauce, add a little water in a small pot, stir constantly over low heat and bring to a boil. The sauce is soy sauce. Be sure to choose seafood soy sauce or light soy sauce produced in Guangdong and Hong Kong. Soy sauce produced in other places is not salty. Choose)

Sauce recipe

How to make Guangdong rice roll sauce

Materials:

200 grams of Haitian soy sauce, chicken essence 5 grams, 15 grams of sugar, 30 grams of onions, 10 grams of chopped green onions, 200 grams of water

Method:

Chop the onions into a pot and cook until fragrant, then add soy sauce and boil in water open. Then add a small amount of chicken essence and chopped green onion and cook for about a minute

How to make chutney

Materials:

500g chili sauce, 4g onion, 30g minced garlic g, 20 g fresh red pepper (cut into rings), 5 g Zhuhou sauce, 5 g oyster sauce, 30 g white vinegar, 20 g sugar, 3 g chicken essence, 50 g cornstarch water (10 g cornstarch mixed with 40 g), water 200 grams

Method:

Chop the onion into a pot and cook until fragrant, then add fresh chili rings. Then add chili sauce, Zhuhou sauce, oyster sauce, white vinegar, white sugar, chicken essence, water. After boiling, add corn starch water and cook for 3 minutes. It is best to add minced garlic.

(The amount of white vinegar and chili pepper can be changed appropriately according to local taste)

Note: The above recipe for Cantonese rice roll sauce is for reference only!