Ingredients: 150g rice flour (255ml), 75g clear noodles (150ml), 2 tablespoons cornstarch, 600ml warm water, 24g vegetable oil (2 tablespoons) green onion, pork cake (or beef cakes, eggs, shrimp cakes, barbecued pork, vegetables)

Steps:

1. Combine Sanxiang brand rice flour, clear noodles, corn starch, warm water (400ml hot water + 200ml cold water ), oil together to make rice paste.

2. Rub some oil and put the meatloaf on the pot, put it into the rice roll machine and steam it, then take it out and put 3 tablespoons of rice paste (the size of each pot is different, the quantity will be different) (You have to figure out how many tablespoons of soup you want) This step must be done quickly, and the basin must be hot so that it does not stick to the basin.

3. Then put it into the rice roll machine and steam it for about 2 minutes until it is cooked. When steaming the rice roll, there must be enough steam (more boiling water in the pot). If there is not enough steam, the rice roll will stick to the dish.

4. Scrape up the steamed rice rolls, add some green onions, put it on the plate and it’s ok!

5. Repeat this process to steam the rice rolls and the rice roll paste is completed. Isn’t it so simple?

6. I won’t go into details on how to make the meatloaf filling. Just use the usual method of making meatloaf.

7. Every time you put the batter, rub a little on the rice rolls. On the basin

8. If you like it, add a little bit of chili sauce to make it more delicious. If you don’t like it, just use soy sauce to season it. It’s ok! .

9. The slippery rice roll is ready

Steamed rice roll is one of the traditional specialties in Laoxiguan area of ??Guangdong. It belongs to Cantonese cuisine and is a rice product. The shape is like pig intestines, so it is called rice rolls. This product is made by grinding old rice into rice paste, spreading it on a clean cloth and steaming it in a pot. Add meat and seasonal vegetables and stir-fry before eating.

Ingredient rice rolls originated from Luoding, Guangdong, and have now spread throughout the country. The more famous ones based on geography (taste) include Guangzhou Xiguan rice rolls, Meizhou rice rolls, Chaozhou rice rolls, and Yunfu Hekou rice rolls. Yunan Ducheng rice rolls, etc.

This traditional food has appeared as early as the Tang Dynasty and originated from Longzhou (now Luoding City, Guangdong). It was originally an oil-flavored glutinous rice dumpling in the Tang Dynasty. It was accidentally created by Hui Neng and Hui Ji. Because the unintentionally created oil-flavored glutinous rice cake was too thin and could not be divided into pieces like the previous ones, so it could only be shoveled back into a pile and divided again. Cut into sections or not. This is the origin of the making of rice rolls, but it was not called rice rolls at that time. In order to distinguish it from the original oil-flavored rice dumplings, people called it oil-flavored rice dumplings. The disaster had not yet been alleviated. Huiji personally participated in the research work on improving the oil-flavored glutinous rice cakes. Later, he arranged for Baoliang, Huineng and other disciples to teach the people of Longzhou how to make new oil-flavored glutinous rice cakes. This kind of oil-flavored glutinous rice cakes soon became popular in Longzhou. The earth spreads. Huineng knew how to be grateful, and in the process of spreading the dish, he gave it a new name, called Huiji Ci. Since Huiji Ci originated from Longkan Taoist Temple, some people locally call it Longkan Ci.

Guangzhou rice rolls are transparent and have a chewy texture. The sauce is usually soy sauce and the side dishes are mostly lettuce. Chaozhou rice rolls are white in color and have a fragrant and glutinous texture. The sauces are mostly oil-consuming peanut butter, and there are a variety of side dishes.

Reference materials

Steamed rice rolls_Baidu Encyclopedia