The raw materials needed in rice rolls are: corn flour, raw flour, refined flour and crude oil, with the ratio of 8:1:1:1.5 and the ratio of 6: 1: 65438. Rice rolls's formula: 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, don't steam it. 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. Rice rolls pulp was prepared. 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.
Soy sauce preparation: soy sauce 1 kg, soy sauce 3 Liang, crystal sugar 5 Liang, salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, American soy sauce 1 kg, coriander water about 1.7 kg [coriander, dried shrimp, star anise, carrot, pepper, fragrant]. Spread on the lifting surface brushed with peanut oil. It's best to use marble slabs. Then grab a corner of the cotton cloth with one hand, and scrape off the adhered part with the other hand with a knife without a mouth, so as to pull and scrape until a complete Zhang Kuan piece about 20 cm long and 30 cm long is pulled out.
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 sausages, 2 seasonal bean sprouts sausages, 3 yellow sand pork liver sausages, 10, 4 fragrant Qian barbecued pork sausages, 1 1 exempted beef sausages, and 5 fresh chives. 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, 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.