Practice of Guangdong rice rolls Formula

1. Formula: high gluten flour 30g, potato flour 30g, corn starch 10g, corn starch 10g, sweet potato starch 4g, vegetable oil 10g.

2. Soak the rice in clear water, grind it into pulp, and then add clear water to dilute it.

3. Add proper amount of peanut oil into the slurry and stir well. Spread wet gauze on the steamer, pour a spoonful of powder slurry on the wet cloth and spread it flat, with a thickness of about 0.3 cm.

4. Put it in a preheated steamer, steam it over high fire, take out the cloth, roll up the powder, and make it into long strips, which is sausage.

5. If you put different fillings before rolling, it will become rice rolls with the same taste, such as pork sausage, beef sausage and shrimp sausage. Dip in soy sauce, cooked oil, etc. At dinner. Pink is crystal clear and white, soft and smooth, and the meat is delicious.

6. The key points of making rice rolls: the ratio of rice to clear water is1:3; The slurry is too thin, the powder can't be steamed, the powder slurry is too thick, and the steamed powder is too hard; The slurry should be spread on the wet cloth with a uniform thickness, not too thick, otherwise the bonding will not be refreshing.