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La rice rolls
There are two main schools in rice rolls, Guangdong: one is Bula sausage, and the other is drawer-type rice rolls. Because the production tools used in rice rolls are different, the rice rolls made is different. Bula rice rolls mainly tastes stuffing (rice rolls pulp is mostly sticky rice flour and then cooked flour, corn flour and raw flour are added), while drawer-type rice rolls (rice rolls pulp is pure rice pulp) mainly tastes rice flour and sauce for seasoning! Now, rice rolls is a must-have item for teahouse, restaurant, morning tea and night market in Guangzhou. Rice rolls in Chaoshan area is made in the same way as rice rolls in Guangzhou area, but the taste is quite different due to different ingredients. Bra rice rolls steamed rice pulp on the cloth, also called bra steamed rice rolls. Famous shops operating Bra rice rolls in Guangzhou include Yin Ji and Dake. Drawer-style rice rolls mainly uses rice rolls for breakfast, and the most famous in western Guangdong is "rice rolls, the capital", which enjoys a long-standing reputation in Zhaoqing and Yunfu. In Hongkong, rice rolls is also a common breakfast food in traditional porridge shops. Usually rice rolls for breakfast is vegetarian sausage with shrimp on the surface; There are two slippery rice rolls fried, rice rolls wrapped in fried dough sticks. In the past, mobile vendors often sold vegetarian sausages on street corners, but in recent years, most of them turned to shops. Rice rolls is usually cut off and seasoned with sesame, sweet sauce and hot sauce. Note that pig rice rolls and rice rolls rice rolls are not a kind of food, but some diners will be confused. Although rice rolls is made of rice paste, it is different from rice rolls. Rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, which are made from different flavors of soy sauce.
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La rice rolls
Some people say, "It was first created by Pantang Seafood Museum in War of Resistance against Japanese Aggression period." Others said that "rice rolls originated in Guangzhou, and as early as the late Qing Dynasty, there were shouts of selling rice rolls on the streets of Guangzhou". There is also a legend that when Emperor Qianlong went down to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls. When eating this "refreshing, tender and smooth" food, Qianlong was full of praise and said on impulse: This rice noodle is a bit like pig intestines. Rice rolls is the most common breakfast powder in Guangdong, and the feeling of tenderness, smoothness and crystal is really beautiful! It looks as white as snowflakes, as thin as cicadas, and crystal clear. It tastes delicious, delicate and smooth, and has a little unforgettable tenacity. The more you eat, the more you love it.
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La rice rolls
The key to a successful rice rolls is to have hand-ground rice paste. The ratio of water to rice is 3: 1. If it is too thick, it will be hard after steaming and easy to agglomerate. If it is too thin, it will not be shaped. At present, for convenience, most restaurants use sticky rice flour instead of rice slurry, and then add cooked flour, corn flour and raw flour to improve their texture and taste. The preparation method of rice rolls pulp is sticky rice flour 65438. A little salt and oil, stir well together without caking, and add water every time. Rice rolls's drawing: Pour the rice slurry on a multi-layer steaming grid or cotton cloth, and add stuffing such as pork, fish fillet, shrimp, beef, barbecued pork or vegetarian food. After steaming, roll it into strips, cut it into sections and put it on a plate, usually cut it into three sections. You can dip it in rice rolls soy sauce or directly dip it in soy sauce. Soy sauce preparation: soy sauce 1 kg, soy sauce 3 Liang, crystal sugar 5 Liang, salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, American soy sauce 1 2, coriander water about 1 yuan. 7 kg [boiled coriander, dried shrimps, star anise, carrot, pepper, fragrant leaves, ginger and dried onion]. Rice rolls's action is mainly "pull". Take the uncovered rice rolls furnace as an example: pour the rice rolls pulp on the cotton cloth, steam it, take it out, spread it on the lifting surface brushed with peanut oil, preferably a marble plate, then hold a corner of the cotton cloth with one hand, and scrape off the adhered part with a knife without a mouth with the other hand, and so on until a complete piece of Zhang Kuan about 20 cm and about 30 cm long is pulled out.