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

They would turn against each other over the question "Which one is more delicious, Cantonese rice rolls or Chaoshan rice rolls?" This shows how important the rice rolls are in the hearts of Cantonese people.

When outsiders come to Guangdong, most of them will fall in love with the unique taste of this smooth Q-bomb.

I still remember that when I went to Guangzhou on a business trip, I fell in love with egg rice rolls and ate them every day.

When I was leaving, I took a taxi to a famous time-honored restaurant and ordered 2 rice rolls as I had to catch a flight. I didn't want to leave until I finished eating.

Later, when I was very greedy, I also bought quick-frozen rice rolls and ate rice rolls from Cantonese restaurants, but the taste was far from what I remembered.

Mainly the sauce, it didn't taste right at all.

Recently, when we were shopping for recipes on Douguo, we discovered that an expert had actually found the recipe for the famous Guangdong time-honored Yinji rice roll sauce!

Although the original recipe has been simplified to make it more suitable for home operation, the taste has not been compromised.

Don’t keep good things private, so I will share this secret recipe with you today. As for the problem that you are worried about not having tools, you can also use a baking pan or a porcelain plate!

· Cantonese rice rolls · Secret recipe with sauce recipe By Douguo Food Master American Chef · Ingredients list · Ingredients for rice paste: 80g rice flour (rice flour), 70g noodles (wheat starch), 10g potato starch, corn flour (

Corn starch) 10g 400g water Ingredients for the sauce One head of garlic 6 garlic seeds One ginger slice 5 slices of coriander (can be replaced with green onions if not eaten) 50g chicken soup 200g 30ml of fresh soy sauce 10ml of dark soy sauce 10ml of oyster sauce 10ml of honey 10ml of fish sauce (optional)

) 10ml chicken essence (add whatever you like) appropriate amount of water, appropriate amount of minced meat for rice rolls, 50g of minced meat, 2 eggs, 2 lettuce leaves · Method · 1. Prepare the materials, one head of garlic is very fragrant, if not available, you can use onion instead;

Slice the garlic, slice the garlic seeds, shred the ginger, and cut the coriander into sections. 2. Heat oil in the pot and sauté the garlic, ginger and garlic until fragrant. 3. Add chicken stock. There is no ready-made chicken stock. You can put the chicken carcass in and cook together. It just takes time.

It's about to simmer for an hour. Just use ready-made chicken soup and simmer for about ten minutes. Use low heat to simmer. 4. Stir in the aroma of the garlic into the soup, add coriander and simmer for another five minutes. 5. Add the umami flavor.

Light soy sauce such as: Wangzi soy sauce, Weiji Xian, Maggi soy sauce, etc., dark soy sauce, oyster sauce, honey, fish sauce, chicken essence (actually no need to add it), adjust the flavor 6. Remove the soup residue and blend in various flavors

The sauce is ready. The amount of sauce I make will not be used up in one meal. You can put it in a crisper and keep it in the refrigerator.

I usually do more to save trouble.

7. While the sauce is simmering, start making the rice flour slurry. For rice flour, you can soak rice for more than six hours and then put it into a blender and beat it into rice slurry.