Many rice rolls love it. It is rich in nutritional value and delicious. So can rice rolls be made of glutinous rice flour? What can rice rolls do to be thin, tough and slippery?
Can rice rolls be made of glutinous rice flour?
No, the rice rolls made of glutinous rice flour is too sticky to be made successfully.
Glutinous rice flour is sticky, which is called Jiang rice flour or sticky rice flour in the north. It is suitable for making glutinous rice balls, strip cakes, snowballs, sugar rice cakes and fried Chinese snacks. The viscosity of glutinous rice flour is much higher than that of sticky rice flour. Generally, the glutinous rice flour sold in the market is raw glutinous rice flour.
What can rice rolls do to be thin, tough and slippery?
Production method:
1, and rice flour is mixed with clear water to make slurry for later use;
2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well.
3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into pig intestines from top to bottom.
Features: soft and smooth, sweet in color, neither fat nor greasy.
Precautions:
1, the water consumption should be flexibly controlled according to the water absorption rate of rice flour, and the water consumption given above is used as a reference;
2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls.
3. Drawer cloth should be made of white cotton cloth to prevent powder loss.
4, the steaming time should not be too long, just right.
5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials. .
Rice rolls sauce formula
Rice rolls itself is tasteless, and the essence lies in the sauce poured at the end, which sets off the delicious taste of rice rolls itself. Generally, rice rolls sauce is the secret weapon of various rice rolls brands. Rice rolls stores with a history of more than 100 years, such as Lao Xiguan Laxi, can prevail up to now, relying on the secret rice rolls sauce handed down from our ancestors. Here's how to make common rice rolls sauce.
Ingredients: light soy sauce 1 kg, light soy sauce 3 Liang, crystal sugar 5 Liang, salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, light soy sauce 1 kg, coriander water about 1.7 kg (refers to coriander, dried shrimp, star anise, carrot, pepper, fragrant.
Production steps:
Boil rock sugar in water for later use;
Chop onion and garlic into minced garlic, stir-fry in a wok, and then add soy sauce and fish sauce;
Boil water, then add a small amount of chicken essence and monosodium glutamate;
Cook for another minute or so.
Let me talk about soy sauce here. Soy sauce can be divided into soy sauce and soy sauce. Light soy sauce is rich in flavor and light in color, but it is mainly tasty. Soy sauce, which is thick and light in taste, is mainly colored when used. Generally, soy sauce mixed with rice rolls sauce will be light soy sauce. Add the crystal sugar water prepared before. When the color becomes lighter, you can add soy sauce to make the color more exciting.
Tip: You must choose seafood soy sauce or soy sauce made in Guangdong or Hong Kong to make delicious sauce. Soy sauce produced in other places is salty but not savory. You can't choose the general formula of rice rolls sauce. You will add fish sauce and oyster sauce to enhance the flavor. So the traditional rice rolls rice rolls tastes a little sweet. However, the formula of rice rolls sauce is generally a secret recipe, such as the old Xiguan diarrhea is a century-old secret recipe.
table manners
From being sensible, the most demanding thing is to eat your rice bowl clean without leaving a grain.
Then don't spill rice, it's too