rice rolls is a special snack in Guangdong, and it is also a must-have for local tea houses and restaurants, and it is as white as snow, as thin as paper, shiny, smooth and delicious. Please note that this rice rolls is not vermicelli sausage, but vermicelli sausage refers to pig intestines, which are commonly used to make porridge, so it is called vermicelli porridge. But rice rolls also has something to do with pig intestines, that is, it looks like pig intestines. There are many other names for rice rolls-"pulling powder", "rolling powder", "rolling powder" and "steaming rice rolls with Bula". Because of the large sales in the morning market, most stores are in short supply, and people often queue up for food, so they are nicknamed "grabbing powder". Prefix = on ns = "urn: schemes-Microsoft-com: office: office"

rice rolls's preparation method is not very complicated: pour the rice paste on a special multi-layer steamer or cotton cloth, add stuffing such as pork, fish fillets, shrimps, beef and barbecued pork, steam it, scrape it off with a spatula or roll it into long strips, then cut it into sections and serve with soy sauce. Without stuffing, it is called Zhai rice rolls; If sugar is added to rice slurry, it is called sweet rice rolls; If stuffing is added, the name of the main ingredient is added in front of rice rolls, such as beef rice rolls and shrimp rice rolls.

In Guangdong's catering industry, there is a special post of "rice rolls", who is responsible for steaming rice rolls and cakes. Making rice rolls requires special appliances. One is a drawer-type rice rolls machine, the lower part of which is round, which is convenient to put on a cage pot, and the upper part is a twitching iron plate. When making it, just pour rice paste on the iron plate. The other is Bula rice rolls machine, which is made by pouring rice slurry on wet white cotton cloth and steaming it with a cover. In addition to special utensils, the production of rice rolls requires skillful movements-one pour, one scatter, one push (or one cover), one pull (or one lift), one roll and everything. After these six coherent movements, a dish of rice rolls is freshly baked. First, it refers to pouring rice slurry into a steaming tray or cloth; Sprinkle refers to adding stuffing; Push refers to pushing the steaming plate; One pull refers to pulling out the steaming tray; A roll refers to a long strip; Everything refers to cutting the whole rice rolls into sections. Therefore, rice rolls is a workshop variety, and it is really unrealistic to make it at home.

Several methods of making rice rolls:

1. Shrimp rice rolls

Shrimp rice rolls is improved on the basis of making Zhai rice rolls, that is, after pouring rice rolls pulp, sprinkle a little shrimp granules and chopped green onion. It should be noted that when wrapped, shrimp and chopped green onion need to be exposed to make them more beautiful and delicious.

Shrimp rice rolls is usually eaten after frying: cut each piece of shrimp rice rolls into three sections, fry it in a frying pan until the skin is light yellow and hard, put it on a plate, and serve it with a spicy sauce.

2. Zhai rice rolls

Put the rice rolls machine in a boiling water pot, then pour a proper amount of rice rolls pulp on it, shake it by hand quickly, make it evenly distributed on the drawer, put it on a rice rolls machine, steam it for about 2 seconds, take it out, scrape it out with a scraper or roll it into a roll.

There are two ways to eat rice rolls. One way is to cut it into 6 cm long pieces, put it on a plate and eat it directly with soy sauce. If you sprinkle some cooked sesame seeds and chopped green onion, it will be more delicious. One is to cut it into 3 cm long pieces, put it in a bowl, and pour it with thick beef brisket juice. If there are still a few pieces of beef brisket in it, it will be more delicious.