The method of making rice rolls is not very complicated: pour the rice paste on a special multi-layer steaming box or cotton cloth, add stuffing such as pork, fish fillets, shrimps, beef and barbecued pork, scrape it off with a scraper after steaming, or roll it into strips, then cut it into pieces and put it on a plate, and pour it with soy sauce. No stuffing, called Zhai rice rolls; If sugar is added to the rice slurry, it is called sweet rice rolls; If stuffing is added, add the names of the main ingredients in front of rice rolls, such as beef rice rolls and shrimp rice rolls.
In Guangdong's catering industry, there is a special "rice rolls" post, which is responsible for steaming rice rolls and cakes. You need special equipment to be a rice rolls. One is a drawer-type rice rolls machine, the lower part is round, which is convenient to put on a cage pot, and the upper part is a twitching iron plate. When making, pour the 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 lid. In addition to special instruments, 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 consecutive movements, a dish of rice rolls is freshly baked. One is to pour rice slurry into a steaming tray or cloth; Sprinkle refers to adding stuffing; Push refers to pushing the steaming tray; One pull refers to pulling out the steaming tray; A roll refers to a long strip; Everything means cutting the whole of rice rolls into sections. Therefore, rice rolls is a workshop variety, so it is really unrealistic to do it at home.
Several production methods of rice rolls:
1, shrimp rice rolls
Shrimp rice rolls is improved on the basis of making vegetarian rice rolls, that is, after pouring rice rolls pulp, sprinkle a little shrimp and chopped green onion. It should be noted that when wrapped, shrimp and chopped green onion need to be exposed, which is more beautiful and delicious.
Shrimp rolls are generally fried and eaten: cut each piece of shrimp rolls into three sections, fry them in a frying pan until the skin is light yellow and hard, put them on a plate, and serve with hot sauce.
2. Zhai rice rolls
Put the rice rolls machine into the boiling water pot, then pour a proper amount of rice rolls pulp, shake it quickly by hand to make it evenly distributed on the drawer, put it on the rice rolls machine, steam it for about 20 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 into 6 cm long slices, put them on a plate and dip them in soy sauce directly. It will be more delicious if you sprinkle some cooked sesame seeds and chopped green onion. One is to cut into 3 cm long pieces, put them in a bowl and pour thick brisket juice. It would be even more delicious if there were a few pieces of beef brisket in it.
The common practice of starch paste is:
Mix the starch into paste with warm water, pour in chestnut powder salt, add water, stir and knead thoroughly, and let stand for about 1 hour. The proportion is probably: 500g of refined rice flour, 50g of corn starch, 20g of crude oil, refined salt 10g, 750g of clean water and appropriate amount of boiled water. 50 grams of raw flour.
If you find it troublesome, you can buy rice rolls and flush it directly with boiling water. If it is not sold in rice rolls, it will be ground by hand. It's best to make rice rolls with rice pulp hand-grinded by a stone mill. If it's more convenient, directly use rice rolls special powder.
Production method:
1. Mix the ground rice flour (such rice flour ensures the fineness and smoothness of rice rolls) with clear water to make slurry for later use; The amount of water should be flexibly controlled according to the water absorption rate of rice flour.
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 (white cotton cloth should be used to prevent powder leakage), spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, and steam for about 2-3 minutes (the steaming time should not be too long, just right). Take it out and roll it into the shape of pig intestines from top to bottom.
Features: soft and smooth, sweet in color, neither fat nor greasy. You can also use rice rolls to open the pulp.
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