The authentic family practice in rice rolls, Guangdong Province is to mix the batter and heat it in a steamer. Spread a thin gauze on the big steamer, brush it with oil, and pour a thin layer of batter on it. The rest of the meat and vegetables, such as beef, pork, vegetables and shrimp, are mixed together, and the vending machine lays a line in the middle of the batter faster. Then put it in a drawer and steam it for about three minutes before taking it out. Put the gauze on the case, scrape it off gently with a knife and roll it into a roll.

(slurry: made of rice flour and clear water)

1,1000g of starch, 200g of chestnut powder, a little salt, two parsley,

Chili sauce 100g.

(1) add warm water to starch to make it paste, pour chestnut powder and salt, and then

Adding water, fully kneading, and standing for 2 hours;

2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls;

(3) Put it in a cage, leave it for 2 to 3 minutes, and steam it with boiling water for a quarter of an hour.

Yes, sprinkle with Chili sauce and coriander after cooking.

When I was in Guangdong, I saw a rice rolls made by a tea restaurant. It is made by grinding rice into pulp, putting the rice pulp into a steamer, adding shrimp and minced beef, steaming for about two or three minutes, and then dipping it in peanut butter, Chili sauce or sand tea sauce, or dipping it in sauce made of soy sauce, sugar and spices.

There is also a way to eat, called fried beam, wrapped in fried dough sticks rice rolls to eat. It's delicious, too After returning to Beijing, I miss Cantonese snacks very much.