Rice rolls's making method: The key to making a successful rice rolls is to have hand-ground rice slurry, and the ratio of water to rice is 3: 1. If it is too thick, it will be hard after steaming and easy to agglomerate. If it is too thin, it will not be shaped. At present, for convenience, most restaurants use sticky rice flour instead of rice slurry, and then add cooked flour, corn flour and raw flour to improve their texture and taste. Making method of rice rolls pulp: sticky rice flour. 1 4 kg of water on both sides, a little salt and oil. Uniformly mixed, without caking. You can add water every time. Rice rolls's drawing: Pour the rice slurry on a multi-layer steamer or cotton cloth, and add stuffing such as pork, fish fillet, shrimp, beef or barbecued pork or vegetarian food. After steaming, roll it into strips, cut it into sections and put it on a plate, usually cut it into 3 sections. Salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, Meijia soy sauce 1 yuan, coriander water 1.7 kg [boiled coriander, dried shrimp, star anise, carrot, pepper, fragrant leaves, ginger and chopped green onion]. Rice rolls's action is mainly "pull". Take the uncovered rice rolls furnace as an example.

Rice rolls's eating methods and accessories;

A vegetarian sausage: 1 dish soy sauce, chopped green onion and fried white sesame seeds to eat directly.

2 put it in a pot, pour in the beef brisket with strong aroma, heat it, and sprinkle with chopped green onion or coriander.

B Stir-fried rice rolls: rice rolls as the main ingredient, with XO sauce, Satay sauce, sweet noodle sauce and peanut butter.

C Steamed rice rolls with: rice rolls soy sauce, chopped green onion Chili sauce, peanut butter and sweet noodle sauce.

Common rice rolls varieties on the market are:-

1. fried rice rolls with black soybean oil, 8 golden millet fish with smooth intestines,

2. Seasonal vegetables, bean sprouts and intestines 9. Huangsha pig liver intestines

3. Slippery chicken sausage 10, Xiangqian roasted sausage.

4. Egg yolk beef sausage, 1 1 inspection-free beef sausage,

5. Sausage with leek and shrimp, 12 Sausage with garlic sauce,

6. Fried sausage, 13 signature patch sausage,

7. Braised sausage with beef brisket, 14 fried shrimp sausage.

15 arhat Zhai Chang

Use Bula intestine; The skin is "thin", "crystal clear" and "appetizing"; The taste is "excellent" and "smooth and tender"; The sauce tastes "good" too.

Manufacturing method of Guangdong rice rolls

Raw materials:

500g of refined rice flour, 50g of corn starch, 20g of crude oil, 20g of refined salt10g, 750g of clean water, 50g of boiled water and 50g of raw flour.

Production method:

1, and rice flour is mixed with clear water to make slurry for later use;

2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well.

3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into pig intestines from top to bottom.

Features: soft and smooth, sweet in color, neither fat nor greasy.

Precautions:

1, the water consumption should be flexibly controlled according to the water absorption rate of rice flour, and the water consumption given above is used as a reference;

2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls.

3. Drawer cloth should be made of white cotton cloth to prevent powder loss.

4, the steaming time should not be too long, just right.

5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials.