Rice Rice Roll

Rice Rice Roll is one of the special breakfasts in Guangdong. It looks soft, silky and very appetizing. As a Shandongese, I can’t resist the temptation of delicious food. , you must try it yourself. In fact, the method is very simple. As long as the formula ratio is mastered, there is no problem in making authentic rice rolls.

It’s best to use a flat-bottomed square plate. If you don’t have one, you can also use a round one. The square below is an 8-inch cake disk mold. I made 6 pieces, which is exactly the same as one plate. .

I tried the first recipe below (the skin is easy to crack and relatively dry):

100 grams of rice flour, 20 grams of corn starch, 10 grams of corn starch, water 300 grams, (the ratio of powder to water is 1:2.3)

The second recipe is very successful (the skin is very crystal clear, soft and silky, and very delicious)

< p>Intestinal rolls: 80 grams of rice flour, 50 grams of rice flour, 20 grams of corn starch, 300 grams of water, 1 teaspoon of corn oil (5~10 grams) (the ratio of flour to water is 1:2)

Ingredients?

80g rice flour

50g rice flour

20g corn starch

300g water< /p>

1 tsp corn oil (5~10g)

1 small intestine

Adequate amount of chopped green onion

Sauce ingredients:

2 garlic cloves

2 shiitake mushrooms

1 spoon light soy sauce

Half spoon oyster sauce

1/3 spoon sugar

1 diced salt (optional)

Half a spoonful of starch

Half a small bowl of water

1. Prepare these flours, small intestine Cut into small dices and green onions are ready

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2. Mix all the flour and mix well, add water little by little (stir while adding) and mix into a paste. Finally, add 1 teaspoon of corn oil or peanut oil, and be sure to stir until even.

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3. Boil water in the pot first, then prepare an 8-inch chiffon base, brush a little oil on it to prevent sticking, and pour 1/6 of the appropriate amount of batter. , carefully shake it evenly, don't make it too thick, the thinner it is, the more delicious it is, then sprinkle the intestines and chopped green onion on top.

4. After the water boils, gently place the plate on the grate and turn on the fire. Steam for about 2 minutes. Turn off the heat. When you open the lid, you will see a big bulge that will fall back instantly (this is The way it looks after it has fallen back, the traces left behind by the big bulge, and a little wrinkled feeling) This is when it is ripe.

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5. When steaming, find a plate. This is an 8-inch flat-bottomed ceramic plate. Apply a little less oil first, and then pour the batter. , sprinkle with small intestines and chopped green onion, (this is how it looks when just put on it), steam it in the same way as above, try not to use a ceramic plate, as it is difficult to scrape the skin.

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6. When taking out the plate, you must wear gloves to handle it (hot), and it is best to put a towel under the plate (because there is easy to get water under the plate) (gas) When scraping the dough, you can first use a silicone spatula to lift up a small edge around it and roll it up.

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7. Then use the scraper you need and roll it up while scraping.

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8. Finally roll it like this, the thinner and more transparent

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9 , alternate at least two plates. When one plate is steaming, the other plate is just right for toppings. This one uses an 8-inch pizza plate. In the same way, grease, pour batter, sprinkle with diced sausage and chopped green onion, and finally sprinkle Add a little bit of whole egg liquid.

10. What it looks like after steaming (it becomes a little wrinkled after it has grown into a big bag, which means it is cooked)

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11 , When this plate is steamed, a few pieces of green vegetables (lettuce, lettuce leaves or lettuce) are added

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12. After everything is rolled, ** *6 pieces are placed on a large plate.

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13. Sprinkle the sauce (the sauce is very simple: heat the pan with a little oil, after the oil is hot, add diced garlic and mushrooms and saute until fragrant , turn off the heat, add light soy sauce, oyster sauce, sugar, and salt (optional) while it is hot, and let the sauce smell. Turn on the heat again, add a small bowl of water starch to thicken it.) If you like spicy, add some Qixian bean paste.

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14. Eat it while it’s hot, it’s soft and silky, it’s so delicious~~

15. As long as you follow this method, you will never go wrong.

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16. This is a picture of the wrong formula: (100 grams of rice flour, 20 grams of rice flour, 10 grams of corn starch, 300 grams of water) , using a rectangular baking pan.

17. There is dryness and cracking, but it is not bulging, it is very dry, and it is easy to break when scraping.

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