Teochew rice rolls

Main ingredients: rice milk, pork or beef or shrimp, vegetables, eggs, preserved vegetables.

Method:

The preparation of rice rolls is very simple. Put a piece of white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam it into a vermicelli, and then Put the fillings on the vermicelli, roll it into a shape of pig intestines, place it on a plate, top with cooked peanut oil, light soy sauce, and hot sauce and it's ready.

Expert comments: Rice rolls originated in Guangzhou. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou. At that time, there were two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables, mixed with stir-fried ingredients. Sesame. Making rice rolls is very simple. Put a piece of white cloth on a large mesh sieve, pour the ground rice slurry on the white cloth, steam it into a rice roll, then put fillings on the rice roll, roll it into a pig intestine shape, and place it on the rice roll. On the plate, pour cooked peanut oil, light soy sauce, and hot sauce and it's ready. Because of its delicious taste and low price, it is very popular in Guangzhou and has become a popular snack.

The Chaozhou people, who were ingenious and good at doing business, saw these advantages of rice rolls, so they transplanted the making of rice rolls to Chaozhou. The Chaozhou people made rice rolls probably in the early 1980s. However, the Chaozhou people did not copy the Guangzhou rice rolls, but combined the tastes of the Chaozhou people and used raw materials from the Chaozhou region. For example, as for the filling, it mainly uses shredded cabbage or bamboo shoots, minced pork, eggs, and sprinkles with Chaozhou native vegetable preserved vegetables. After the rice rolls are rolled, they are also topped with peanut sauce that is loved by Chaozhou people.

The Chaozhou-style rice rolls, which are full of flavor, are also popular among people. Nowadays, in the Chaozhou area, you can see food stalls selling rice rolls everywhere in the streets and alleys, and it has become one of Chaozhou people’s favorite breakfast snacks.

Beef rice roll slurry ingredients: 130 grams of rice flour, 10 grams of corn starch, 10 grams of starch powder, and 260 ㏄ of water

Stuffing ingredients: 40 grams of beef slices, 40 grams of bean sprouts

Sauce ingredients: 100 ㏄ of soy sauce, 1 tsp of umami sauce, 1 tsp each of fish sauce and oyster sauce, 30 g of sugar, scallions/ 25 grams each of ginger slices, 1 egg white, 1/3 tsp each of salt/fresh chicken powder, 1/2 tsp sugar, 1 tsp salad oil

Production process:

1. After boiling the sauce ingredients over low heat, filter out the onions and ginger, leaving only the sauce for later use.

2. Mix the beef slices and seasonings for the filling ingredients evenly, then add the bean sprouts and mix evenly with chopsticks to complete the filling.

3. Mix the rice flour, Taibai powder and Chengfen as the ingredients of the rice flour slurry, add water and mix well. After filtering, the rice flour slurry is ready.

4. Spread white gauze on the rice roll oven, pour 200 grams of rice roll slurry, and spread the filling from method (2) on the rice roll slurry in a straight line, cover and steam. Take it out after 3 minutes, roll it into a long strip while hot, cut it into 3 sections with a knife, put it on a small plate, pour the sauce from step (1) and serve. Repeat step (4) once to make another beef rice roll.

The rice roll stove is a special stove for making rice rolls. If you make it at home, you can use a pan instead, but the effect is not as good as the rice roll stove.

Ingredient

Ingredients: 1000g starch, 200g sweet chestnut powder, a little salt, two corianders, 100g chili sauce.

Method:

1. Add warm water to starch to make a paste, pour in sweet chestnut powder and salt, add water, mix and knead thoroughly, and let stand for 2 hours;

2. Roll the dough into strips, cut it into embryos, press it into a skin, and roll it into a roll; put it in the basket and leave it for 2 to 3 minutes. Steam it in boiling water for about a quarter of an hour. After taking it out of the pot, sprinkle with chili sauce and coriander. Just garnish.

Method:

Wash 200 grams of rice (don’t use rice that is too sticky, Northeast rice should fall into this category) and soak it in 420ML of water for six hours (I soaked it overnight). In the morning, put the rice and water together in a blender and beat into a slurry. Filter out any residue with a strainer. Mix one teaspoon of cornstarch and one tablespoon of cornstarch with 60ML of water, then add the rice milk, add one-quarter teaspoon of salt, and one tablespoon of oil. Just mix it with a spoon.`

Put it in a steamer and heat it up. Pour in a thin layer of batter. If there is minced meat, you can add some to the corners. Cover and steam for four and a half minutes. It is best to use a metal non-stick steaming basin. Stainless steel will stick, so it is best to use a baking sheet. Steam two baking sheets and two discs in one go

Take it out and let it cool for a while and roll it with a spatula. Put it on the plate.

It is very important to drizzle the juice when eating. Use one tablespoon of light soy sauce, one tablespoon of sugar, one tablespoon of sesame oil and three tablespoons of water. Put them together in a pot and bring to a boil. Pack it up at any time. Take.

The method of making stir-fried noodles is to stir-fry finely chopped noodles with fresh meat, eggs, shredded chicken, fish fillets, crispy peanuts, sesame seeds, green onions and seasonal side dishes. , green and white complement each other, and the color, aroma and taste are all available.

The noodles used for stir-fried noodles are wide noodles, that is, rice noodles. When frying, first sauté the garlic in oil until fragrant, then add the flour. When a certain time comes, add lean meat, pork liver, rape leaves and green onions to thicken and stir-fry together, and finally sprinkle with pepper. If you can eat it with chili, it will have a special flavor.