Rice roll is a Chinese Cantonese snack made from rice. Because its thin skin is shaped like pig intestines, it is called roll roll, or simply steamed rice roll. It was created in the 1930s and 1940s by Hexian Pavilion in Pantang, Xiguan, Guangzhou. Rice rolls are traditionally filled with minced meat, fish fillets, fresh shrimps, eggs, etc. It is also a common snack in restaurants in Guangzhou and Hong Kong. The most common ones are shrimp rice rolls, beef rice rolls and barbecued pork rice rolls.

[Edit this paragraph] 1. The production process of drawer-type rice rolls:

Rice milk production: water-milled rice rolls (also known as Ducheng rice rolls, produced in Zhaoqing, Yunfu, western Guangdong) Famous) Ingredients: 500G of old rice or brown rice (rich in Yunan, Guangxi), 50G of wheat flour, about 600G of water (depends on the quality of old rice), 100G of boiling water, 10g of refined salt. Tools used: drawer-type rice rolls Machine

[Edit this paragraph] Production method:

1. Mix 500G of old rice and 600G of clean water and soak for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, The ground rice pulp is more delicate and the service life of the refiner is extended). 2. Grind equal amounts of old rice and clean water. Pay attention to the pulp discharging speed to be even. Otherwise, the heating of the grinding machine will cause too much cooked pulp and affect the quality of the rice rolls. 3. Blend 50G wheat flour with appropriate amount of water, and blend evenly with the rice milk in step 2. 4. Pour raw and cooked pulp: the ratio is: raw pulp to cooked pulp = about 10:1, add refined salt. 5. Put some peanut oil or roasted duck fat in the drawer first, then pour an appropriate amount of raw and cooked slurry into the drawer and spread it evenly (you can add minced meat or eggs as appropriate). The thickness is preferably about 2.5 mm. Steam over high heat. For about 1 minute, use a special shovel to remove 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)

[Edit this paragraph] 2. The production process of Brass rice rolls:

Tools used: Brass rice roll machine

Place the prepared rice milk (nowadays, for the sake of convenience, restaurants usually use special rice roll mix at a ratio of 1:1.5) and place it in a special multi-layer Steam them into thin sheets one by one in a steamer or on a cloth, and then put them on top of other ingredients (traditionally, they are mostly pre-chopped beef or pork, fish fillets, shrimps, fried dough sticks, etc.), steam them, roll them into long strips, and cut them into pieces. . 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

[Edit this paragraph] Type:

There are two main schools of Guangdong rice rolls: one is braised rice rolls and the other is drawer-style rice rolls. Due to the different production tools used , so the rice rolls made are different. Bra rice rolls are mainly made with tasting fillings (most rice rolls are made from sticky rice flour and added with flour, corn flour and cornstarch), while drawer-type rice rolls are made with different fillings. (Intestinal rice roll slurry is made from pure rice slurry) Mainly taste the rice roll powder and sauce seasoning! Nowadays, rice rolls are a must-have item in Guangzhou’s teahouses, restaurants and night markets. The rice rolls in Chaoshan area are made in the same way as those in Guangzhou area, but due to different ingredients, the taste also has great regional differences. Bra steamed rice roll is made by steaming rice milk on cloth, also called Bra steamed rice roll. The more famous stores in Guangzhou that sell Braised Rice Roll Rice Noodles include Yinji, Da Ke, etc. Drawer-type rice rolls are mainly used for breakfast rice rolls. Among them, the most famous one in western Guangdong is "Ducheng rice rolls", which has long been famous in Zhaoqing and Yunfu. In Hong Kong, rice rolls are also a common breakfast food in traditional porridge restaurants. The rice rolls usually eaten for breakfast are vegetarian rice rolls with dried shrimps on the surface; there are also fried rice rolls with fried rice rolls, which are rice rolls with fried dough sticks wrapped inside. In the past, it was often sold by mobile hawkers on street corners. In recent years, most of them have been converted into shop operations. The rice rolls are usually cut into pieces and seasoned with sesame seeds, sweet sauce and chili sauce. Note that chee cheong fun and rice rolls are not the same type of food, but some diners may confuse them. Although Chee Cheong Fun is made from rice milk, it is different from Chee Cheong Fun. The bland Chee Cheong Fun has no fillings. It is rolled into rolls with rice milk and then cut into pieces. The cross section of each grain is like the growth rings of a tree. It is generally made into an irregular circle shape and is made with soy sauce of different flavors.

Seasoning

In Hong Kong, Guangdong and other places, 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.

[Edit this paragraph] Chaozhou rice rolls

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

Production

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

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, steam it into a powder skin, 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.