Bula rice rolls is called "Bula" because rice paste is steamed on cloth. This kind of rice rolls paste is mostly made of sticky rice flour and flour. Drawer rice rolls is steamed in a drawer steamer, and rice rolls pulp is made of freshly ground rice pulp.
The characteristics of Bra rice rolls are reflected in the stuffing, and the characteristics of drawer-type rice rolls are mainly reflected in the seasoning of rice rolls's powder and sauce. Here is a brief introduction to these two practices in rice rolls.
Mixed sauce
Ingredients: 8 mushrooms, 2 garlic, chicken essence, salt, soy sauce, spiced powder, raw powder and peanut oil.
Exercise:
1, chopped mushrooms and garlic
2. Heat oil in the pot, add mushrooms and garlic, add a little spiced powder, salt and chicken essence, and pour in soy sauce and water.
3. It will be sticky (thin paste) after boiling.
Bra rice rolls
Ingredients: glutinous rice flour, corn flour, raw flour, salt, chopped green onion, pork and white cotton cloth.
Practice steps:
1. Mix rice slurry, stick rice flour 100g, grind flour 10g, raw flour 10g, and appropriate amount of salt. Add 400 grams of water and mix well.
2. Chop the pork into meat stuffing and season with salt, chicken essence and a little soy sauce.
Step 3 adjust the sauce
4. After soaking, spread a poplar cloth on the steamer, scoop a spoonful of rice paste and spread it evenly on the cloth, and sprinkle the meat stuffing evenly on the rice paste (the stuffing can be changed according to personal taste).
5. Steam for about 4 minutes, take out the cloth, scrape off the vermicelli rolls and put them in a bowl.
6. Pour in the prepared sauce and sprinkle with chopped green onion.
Drawer rice rolls
Ingredients: high-quality rice, water and meat stuffing.
1, 300g of rice was soaked in water for three hours.
2.300g of rice and about 300g of water are ground into rice pulp by a refiner (outside professionals will also prepare cooked pulp, which will make rice rolls more tender and smooth. The raw and cooked ratio is 1: 10).
Brush some peanut oil in the drawer, then pour a proper amount of rice paste into the drawer and wipe it evenly. Spread the minced meat (eggs can also be added) evenly and steam it in a steamer for one minute. (Drawers need to be preheated. Insufficient preheating will lead to the drawer not sticking to rice paste, which will be uneven after steaming, and there are even no vermicelli in some places. )
4. Roll the vermicelli into rice rolls with a special shovel, put it in a dish, and pour in the prepared sauce.
Generally speaking, different practices will only produce different flavors. Bra rice rolls has a smooth and delicate taste, while rice rolls has a thin skin, which highlights the characteristics of stuffing. Drawer-type rice rolls tastes waxy, with rich rice flavor and thick rice rolls skin. What really stirs the taste buds is the stuffing and sauce inside.