Rice rolls is a kind of guangdong snacks in China, which is made of rice pulp. Because its thin skin is made of Bula, it is also called Bula rice rolls, or diarrhea for short. Lotus Fairy Pavilion in Pantang, Xiguan, Guangzhou was founded in 1930s and 1940s. Rice rolls traditionally uses minced meat, fish fillets and fresh shrimps as stuffing. It is also a common snack in Guangzhou and Hongkong restaurants. The main snacks are rice rolls shrimp, rice rolls beef and rice rolls barbecued pork.

Production method:

In rice rolls, the prepared rice paste is put into a special multi-layer steamer or cloth, steamed into thin skin one by one, and then spread with other ingredients (traditionally chopped beef or pork, fish fillets, shrimp, fried dough sticks, etc. ), steamed, rolled into strips, cut and served. Because of its long shape, similar to pig intestines, it was named rice rolls. Some are called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp sausage or fried sausage. Without stuffing, it is called vegetarian sausage; Adding sugar or sesame seeds to rice slurry is called sweet sausage.

Type:

Now, rice rolls is a must-have item for teahouse, restaurant, morning tea and night market in Guangzhou. Rice rolls in Chaoshan area is made in the same way as rice rolls in Guangzhou area, but the taste is quite different due to different ingredients.

In traditional rice rolls, rice paste is steamed on cloth, also called bra steaming rice rolls. Famous shops operating Bra rice rolls in Guangzhou include Yin Ji and Dake.

In Hongkong, rice rolls is also a common breakfast food in traditional porridge shops. Usually rice rolls for breakfast is vegetarian sausage with shrimp on the surface; There are two slippery rice rolls fried, rice rolls wrapped in fried dough sticks. In the past, mobile vendors often sold vegetarian sausages on street corners, but in recent years, most of them turned to shops. Rice rolls is usually cut off and seasoned with sesame, sweet sauce and hot sauce.

Note that rice rolls and rice rolls are not the same food, but some diners will be confused. Although rice rolls is made of rice paste, it is different from rice rolls. Rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, which are made from different flavors of soy sauce.

Seasoning:

In Hong Kong, Guangdong and other places, it is often served with soy sauce or hot sauce. In Singapore and Malaysia, more sesame seeds and sweet sauce are added, which may be unfamiliar to diners in Guangdong and Hong Kong, but they have good local characteristics.

1, rice rolls's method:

The key to a successful rice rolls is to have hand-ground rice paste. 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. The preparation method of rice rolls pulp is sticky rice flour 65438. A little salt and oil, stir well together without caking, and add water every time. Rice rolls's drawing: Pour the rice slurry on a multi-layer steaming grid or cotton cloth, and add stuffing such as pork, fish fillet, shrimp, beef, barbecued pork or vegetarian food. After steaming, roll it into long strips, cut it into sections and put it on a plate, usually cut it into 3 sections. Serve with rice rolls soy sauce. Soy sauce preparation: soy sauce 65433. Meiji soy sauce 1 2, coriander water about 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 pulp is poured on cotton cloth, steamed, taken out and spread on the lifting surface brushed with peanut oil.

2. A manufacturing method of rice rolls.

Raw materials: 500g of refined rice flour, 50g of corn starch, 20g of crude oil, 0/0g of refined salt/kloc-,750g of clean water, 500g of boiled water and 50g of raw flour.

Production method:

1, and the rice flour is made into slurry with clear water 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.