rice rolls originated in Xiguan, Guangdong Province, and has spread all over the country. According to geography (taste), it is famous in rice rolls, Xiguan, Guangzhou. The following is my carefully prepared encyclopedia of rice rolls's practices. You can refer to the following contents!
the practice of rice rolls sauce
main ingredients: appropriate amount of soy sauce; Appropriate amount of fish sauce; Appropriate amount of oyster sauce.
Accessories: egg white; Appropriate amount of salt; Appropriate amount of chicken essence; Appropriate amount of salad oil; Appropriate amount of ginger; Sugar
method:
1, soy sauce 1㏄, savory sauce 1 tsp, fish sauce 1 tsp, oyster sauce 1 tsp, sugar 3g, onion/ginger slices 25g, protein 1 tsp, salt/fresh chicken powder 1/3 tsp, sugar 1/2 tsp, salad oil 1 tsp < The taste will be more delicious
5. Soy sauce in Chaoshan rice rolls: soy sauce, soy sauce, sugar, monosodium glutamate and boiled water, respectively, are heated and dissolved in a microwave oven
Method 1 of rice rolls
1. Mix 5 grams of old rice (1 kg) and 6 grams of clear water for more than three hours (the purpose is to make the old rice absorb appropriate amount of water, and the milled rice slurry is more delicate.
2. Mill the same amount of old rice with clean water, and pay attention to the uniform pulp discharging speed, otherwise the heating of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls.
3. Blend 5g of raw wheat flour with appropriate amount of water, and evenly blend with the rice slurry in step 2.
4. Brew cooked pulp, the ratio of raw pulp to cooked pulp is about 1:1, and add refined salt.
5. Put some peanut oil or roast duck oil in the drawer first, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately), and the thickness is about 2 or 5 mm, and steam for about 1 minute. Use a special shovel from rice rolls to lift the rice rolls from front to back, or from back to front. Features: soft, smooth, elastic at the entrance, sweet in color and endless in aftertaste. (rice rolls, the capital city, mainly tastes rice rolls, with less stuffing, while rice rolls is thinner)
Method 2 of rice rolls
Materials: mung bean sprouts, pork and vermicelli.
1. Chop the pork into pieces, then mix with salt, chicken powder, a little sugar and raw onion, and add some spiced powder if you like;
2. Spread pork and mung bean sprouts thinly on the vermicelli, and carefully roll the vermicelli evenly.
3. Put rice rolls in the pot and steam for about 1-15 minutes
4. After steaming, take out the pot and pour the prepared sauce on it, and the delicious vermicelli will be done!
Tips:
1. Use white cotton cloth for steaming rice rolls, and the cloth hole should not be too large, otherwise the powder will leak.
2. You can also add minced meat or shrimps when steaming the powder. If you use braised pork ribs or stewed beef brisket soup to make sauce, the taste will be more delicious.
Mushroom and Shrimp rice rolls Ingredients: fresh shrimp, mushrooms, sticky rice noodles, dried powder, water accessories: chopped green onion, horseshoe powder, oil, salt, shredded ginger 1. Heat a little oil in the pot 2. Add sliced mushrooms, chopped green onion 3. Stir-fry over medium heat 4. Remove mushrooms after frying, add parsley 5. Pour in light soy sauce. 6, a little sugar 7, a bowl of water
8, a few drops of sesame oil
9, after boiling, turn to low heat and cook for 3 minutes. When using it, filter off the dregs.
1, prepare the fresh shrimp, shell it, and pick out the shrimp sausage. You can marinate the shrimp if you like, and I will marinate it with a little shredded ginger! Chop finely chopped green onion for later use, and prepare sticky rice flour, corn starch and horseshoe powder in proportion. Add a certain proportion of water to make rice slurry (
11. Pour a proper amount of salt and a few drops of oil into the rice slurry. Add salt to make the steamed rice in rice rolls taste not too strong. The amount of salt is much less than that of the usual soup, so it is not necessary to taste.
12. The prepared rice paste will not be too thick or too thin. When you scoop it up and fall down, remember this state. Just keep it like this next time, but some flour is wet, which may require less water, but it won't be too far away.
13. put water in the pot and bring it to a boil. the water should always be in a state of boiling steam. Put it in a steaming rack, and coat a layer of oil on the steaming tray, so that the rice flour sheet will fall off easily and keep the humidity.
14. It is best to steam the whole tray first and adjust whether it is flat or not, or else the steamed rice flour sheet will be thick on one side and thin on the other.
15. Scoop in a spoonful of rice slurry and spread it clockwise or counterclockwise or diagonally, so it can be spread evenly anyway. I feel that if it can be spread evenly, there is still a lot of rice slurry flowing. This can ensure the thinness of rice rolls. Add shrimps and fried mushrooms, spread them again, and make sure that the rice paste is spread as thin as possible on the steaming plate. Immediately put it in the steamer and cover it.
16. When it is estimated that the vermicelli is set, you can sprinkle chopped green onion (only a few tens of seconds), or you can put chopped green onion at the beginning. It doesn't matter, just like it! Then wait for a few tens of seconds, the heat may take longer, and you can take it out when you see that the hide powder is white and foaming!
17. Roll it up with a scraper! Wrap the shrimp! You can shovel your own food directly
18. Finally, roll it up and cut the two ends flat to serve.