Some people say that before rice rolls, the friendship of Cantonese people is vulnerable.

They will turn against each other because of the question "Which is more delicious, Cantonese rice rolls or Chaoshan rice rolls", which shows how important rice rolls is in the hearts of Cantonese. When foreigners come to Guangdong, most of them will fall in love with the unique taste of this smooth Q-bomb.

I still remember that I was on a business trip to Guangzhou before, and I fell in love with rice rolls, an egg, and I ate it every day. When I left, in case of catching a plane, I took a taxi to a famous time-honored brand and ordered two copies of rice rolls, and I was reluctant to leave after eating.

Later, when I was very greedy, I also bought rice rolls, who was quick-frozen and ate Cantonese food restaurant, but the taste was far from what I remembered. Mainly sauce, it doesn't feel right.

Recently, when we were browsing the menu of Douguo, we found that an expert actually found the recipe of rice rolls sauce, a famous Guangdong time-honored brand! Although the original formula is simplified, it is more suitable for home operation, but the taste is not compromised.

Good things don't keep secrets, so I'll share this secret recipe with you today. As for the problem that people are worried about not having tools, it's ok to use baking pans or porcelain plates!

rice rolls in Cantonese style

The secret recipe with sauce

By an American chef who is a gourmet with bean and fruit

List of ingredients

Ingredients for paste

Sticky rice flour (rice flour) 8g

Chengmian (wheat starch) 7g

potato starch 1g

millet powder (corn starch) 1g water 4g

Sauce ingredients

Bulbus Allii, 6 garlic seeds, 5 slices of ginger

Coriander (onion can be used instead of eating) 5g

Chicken soup, 2g, 3 ml light soy sauce

. Soy sauce 1ml oyster sauce 1ml honey 1ml

fish sauce (not allowed) 1ml chicken essence (if you like) and appropriate amount of water

ingredients put in rice rolls

minced meat 5g eggs and 2 lettuce leaves

How to do it

1. Prepare materials. Sliced garlic, sliced garlic seeds, shredded ginger and chopped parsley

2. Stir-fry garlic, ginger and garlic with hot oil in the pot

3. Add chicken soup. There is no ready-made chicken soup to cook together with chicken skeleton, but it will take an hour. Just cook with ready-made chicken soup for about ten minutes. Boil it with a small fire

4. Boil the scent of garlic with one head into the soup, then add coriander and cook it for another five minutes

5. Add fresh soy sauce, such as Wang Zi soy sauce, delicious soy sauce, soy sauce with soy sauce, oyster sauce, honey, fish sauce and chicken essence (in fact, it is really unnecessary), and adjust the flavor

6. Remove the soup residue. I usually do more to save trouble.

7. When the sauce is boiled, the paste is mixed. Sticky rice noodles can be soaked in rice for more than six hours and then put into a blender to make rice paste. The ratio of rice to water is 1:2, and the smooth surface is the key to make rice rolls crystal clear, while potato flour will make rice rolls very elastic, and corn flour will make rice rolls thin and unbreakable, while rice rolls made of sticky rice flour is just rice skin. Thick skin does not bounce

8. Stir all the ingredients of rice paste evenly

9. Beat up the eggs (in Guangzhou, it's just a plate of rice rolls eggs that can be beaten directly, because I make a small plate at home, so I use it all), and add some water to the minced meat to beat up. Shred lettuce leaves (I didn't shoot them because I didn't buy them at home today)

1. Prepare rice rolls plates, scrapers, salad oil and brushes, and brush the plates with oil

11. Pour rice paste, not too much. My medium plate is about 35g, and use a spoon to make the paste even

12. Pour eggs. When making egg sausage, the paste can be less

13. After the water is boiled in the steamer, put it in the rice rolls plate

14. Just steam it until it bubbles, and the time is just when you prepare another plate

15. Sausage is to sprinkle minced meat on the paste, and the lettuce leaves can be put in at this time. Put it in a steamer and steam it until it bubbles like an egg sausage.

16. Roll up rice rolls with a scraper and put it on a plate. The two plates are cooked alternately, and the breakfast of a family is quickly prepared.

Every time I write about local characteristics, there are always fans arguing about authenticity. Just like the practice of rice rolls shared today, there may be many Cantonese people who say it is not authentic. After all, in Guangdong, every region has its own rice rolls flavor.

In fact, the way a dish is cooked is not authentic. Xiaoguoer feels that it is more about emotion, pride and persistence.

Local cuisine represents the taste that people in a place like and accept, and also represents identity-I am a native of Guangdong. Therefore, we will all be entangled in the fact that our local specialties are not authentic.

But in fact, traditional snacks have been passed down and improved from generation to generation, which is no longer the original practice and taste. So in terms of taste, it's delicious. What's the importance of authenticity?