Introduction to the preparation method:

1. Mix 500 grams of old rice (i.e. 1 catty) and 600 grams of water and soak for more than three hours (the purpose is to make the old rice absorb With the right amount of water, the rice pulp will be more delicate and the service life of the refiner will be extended).

2. Grind equal amounts of old rice and clean water. Pay attention to the speed at which the pulp comes out. Otherwise, the heating of the grinding machine will cause too much cooked pulp and affect the quality of the rice rolls.

3. Blend 50 grams of wheat flour with appropriate amount of water, and blend evenly with the rice milk in step 2.

Beef rice roll 4. Pour into the raw and cooked pulp. The ratio of raw pulp to cooked pulp is about 10:1, and add refined salt.

5. First put some peanut oil or roasted duck fat in the drawer, then pour an appropriate amount of raw and cooked slurry into the drawer and spread it evenly (you can add minced meat or eggs as appropriate), and its thickness is 2.5 mm. The left and right sides are better. Steam over high heat for about 1 minute. Use a special spatula to lift the rice rolls from front to back or from back to front.

Features: soft and smooth, chewy in the mouth, white in color, sweet and fragrant, with endless aftertaste. (The main taste of Ducheng rice rolls is the taste of rice rolls, the fillings are relatively small, and the rice rolls are thinner)

Introduction to the preparation method two:

How to make the rice roll sauce

For those who have eaten Cantonese rice rolls, you will never forget its taste. Rice rolls themselves have no taste. What makes rice rolls so delicious? That is rice roll sauce, also called rice roll soup. , there are many methods and opinions on the Internet about how to make Guangdong rice roll sauce. Here, the rice roll website lists several ways to make rice roll sauce:

How to make Guangdong rice roll sauce

Ingredients for the sauce: soy sauce, umami sauce, fish sauce, oyster sauce, sugar, green onions, ginger slices, egg whites, salt, fresh chicken powder, salad oil, etc. 100cc soy sauce, 1 tsp umami sauce, 1 tsp each fish sauce and oyster sauce, 30g sugar, 25g each green onion/ginger slices, 1 egg white, 1/3 tsp each salt/fresh chicken powder, 1 sugar /2 tsp, 1 tsp salad oil. Bring the sauce ingredients to a boil over low heat. Strain out the onion and ginger, leaving only the sauce for later use. Soy sauce preparation: 1 jin of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 qian of salt, 3 qian of MSG, 5 qian of chicken powder, 1 tael of Maggi soy sauce, about 1.7 catties of coriander water (cilantro, dried shrimps, star anise, red Boil radish, pepper, aroma, ginger, dried onion in water). To pour the juice, use one tablespoon of light soy sauce, one tablespoon of sugar, one tablespoon of sesame oil, and three soups of water. Put them together in a pot and bring to a boil. Pack it up and use it at any time.

How to make the classic Cantonese rice roll sauce

Use a small spoon, a spoon of sesame oil, 3 spoons of soy sauce, a spoon of sugar, and a large spoon of sesame paste. , a tablespoon of sesame sauce, add a little water in a small pot, stir constantly over low heat and bring to a boil. The sauce is soy sauce. Be sure to choose seafood soy sauce or light soy sauce produced in Guangdong and Hong Kong. Soy sauce produced in other places is not salty. Select)

Sauce recipe

Ingredients for making Guangdong rice roll sauce: 200 grams of Haitian soy sauce, 5 grams of chicken essence, 15 grams of white sugar, 30 grams of onions, and 10 grams of chopped green onions. 200 grams of water Method: Chop the onion into a pot and cook until fragrant, then add soy sauce and water and bring to a boil. Then add a small amount of chicken essence and chopped green onions and cook for about a minute

Ingredients for making chutney: 500 grams of chili sauce, 4 grams of onions, 30 grams of minced garlic, 20 grams of fresh red pepper (cut into rings), and cooked 5 grams of soy sauce, 5 grams of oyster sauce, 30 grams of white vinegar, 20 grams of white sugar, 3 grams of chicken essence, 50 grams of corn starch water (10 grams of corn starch mixed with 40 grams), 200 grams of water. Method: Chop the onion and put it in the pot and cook until fragrant. Add fresh chili rings. Then add chili sauce, Zhuhou sauce, oyster sauce, white vinegar, white sugar, chicken essence, water. After boiling, add cornstarch water and cook for 3 minutes. It is best to add minced garlic. (The amount of white vinegar and chili pepper can be changed appropriately according to local taste)

Tips

1. Be careful when rolling the rice rolls and try not to break them;

2. It can be eaten with other vegetables and fruits.

： )