1, sticky rice flour+dry powder+clear water are mixed in a ratio of 2: 1: 10 to form a particle-free powder slurry, for example,100g sticky rice flour with 50g dry powder and 50g clear water.
2. Add a little oil and mix well. 3. Take a large flat dish (rectangular is best), brush it with a thin layer of oil, and then pour a thin layer of pulp. Steam in a pot for 1-2 minutes. 4. If you like eggs, you can steam them together. If you want to smell better, you can sprinkle some chopped green onion. 5. Open the lid and see that the paste is solidified into powder skin, and it is cooked when it bulges. Take out the flat plate, shovel off the powder skin and put it on the plate, drizzle with soy sauce and sesame oil. 6. If you like to eat ingredients, you can steam the vermicelli before spreading the ingredients, such as adjusting the taste. 7. Take out the flat plate, pick up the vermicelli, put it on a plate, and drizzle with soy sauce and sesame oil. Ok, this is beef sausage. 8. Nothing is just vegetarian sausages. Chaozhou rice rolls.
Ingredients: rice paste, pork or beef or shrimp, vegetables, eggs and pickles.
Exercise:
Rice rolls's production is very simple. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce. Rice rolls's leek and shrimp method (the most representative breakfast in Guangzhou)
Proportion of materials used (for reference only)
(Rice slurry) Rice: water = 1: 1.5
(Pulp) Raw flour: water = 1: 2
Raw rice paste: cooked batter = 4: 1
Soy sauce: rock sugar: oil: water = 4: 1: 1: 3.
Exercise:
1. Pulping. Mix raw cassava flour: water = 1: 2, then cook with low fire until it becomes paste, put it in a blender with the cooked raw rice paste (raw rice paste: cooked rice paste = 4: 1), and pour it out for later use.
2. Make rice rolls sauce. 4 tbsp fresh soy sauce, 1 tbsp rock sugar, 1 tbsp oil and 3 tbsp water, mix well and heat until the rock sugar melts.
Step 3 make stuffing. After removing the shrimp line, marinate the fresh shrimp with a little salt and pepper for 10 minute. Cut the leek into sections and remove the ends of the silver teeth. Add soy sauce, salt, sugar and pepper and stir well to get the filling.
4. Steamed rice rolls. Grease an eight-inch disc, add 1/4 cups of rice slurry, and put it in a boiling water pot. After the bottom of the rice slurry is slightly coagulated, add the stuffing. Cover and cook for 3 minutes.
5. After foaming, take it out and soak it in a cold water basin. Draw a circle on the edge of the dish with your finger and roll it up from one end. Personal experience:
1, rice rolls, the key is both hard and soft. The elasticity of this formula is ok, but it is not as thin as the wings of cicadas. I will continue to post my own test results in the future.
2. rice rolls sauce can also be replaced by steamed fish and soy sauce, but it should be diluted, oiled and heated. Personally, I think Lee Kum Kee's sauce is better than Amoy's.
3. The steaming process is actually similar to Shaanxi rice skin and rice skin, but the difference is that the dishes should be washed and oiled before each steaming. Because of the stuffing, the density of rice paste has changed, and it is easy to stick to the plate without cleaning.
4. It is best to use a square disk, but whether it is round or square, it is not recommended to exceed 8 inches. If it is too large, the rolling pressure will be uneven and the skin will be easily broken.
5. When rolling, use tools to help. It is recommended to use a three-energy plastic scraper, flat and easy to use. I've used pizza spatula, spatula and wooden spatula, and none of them works as well as the former.
6, the steaming time should be mastered. It is not advisable to steam for a long time, otherwise rice rolls will be too sticky. The steaming time should not be too short. I think it takes three minutes. You need a big fire when steaming, so that rice rolls is smooth.
7. There is much powder slurry and thick powder; Powder spoon is thin without powder. Similarly, powder with less water is tender; Less powder and water, tougher. The key to choosing which one is your own taste. Try a few more times and you will have experience. For the first time, or if you are a novice, I suggest scooping more paste. 1/3 cups will be much easier.
8, if you don't want to trouble, you can also use rice rolls special powder or sticky rice noodles to make it, but the taste is absolutely incomparable with rice paste.
Material treatment: soak mushrooms, scallops and dried shrimps in hot water, wring out the water, cut into pieces with ham, and cut green peppers into pepper rings for later use.
Firstly, the practice of Chili sauce is introduced: stir-fry Chili with garlic.
Add 1/2 teaspoons of sugar and 1/2 teaspoons of chicken essence, dissolve in 50 ml of water, boil, add a little sesame oil, and take out. Add 2 tablespoons soy sauce.