What is rice rolls going to do?

1. rice rolls's formula: The key to making a successful rice rolls is to have hand-ground rice slurry, and 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, don't steam it. 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. 1 4 kg of water on both sides, a little salt and oil. Uniformly mixed, without caking. You can add water every time. Rice rolls's drawing: Pour the rice slurry on a multi-layer steamer or cotton cloth, and add stuffing such as pork, fish fillet, shrimp, beef or 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 3 sections. Salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, Meijia soy sauce 1 yuan, coriander water 1.7 kg [boiled coriander, dried shrimp, star anise, carrot, pepper, fragrant leaves, ginger and chopped green onion]. Rice rolls's action is mainly "pull". Take the uncovered rice rolls furnace as an example.

2. A manufacturing method of rice rolls.

3. Raw materials:

4. 500g of refined rice flour, 50g of corn starch, 20g of crude oil, 0g of refined salt10g, 750g of clean water, 50g of boiled water and 50g of raw flour.

5. Production method:

6. 1. Mix rice flour with clear water to make slurry for later use;

7.2. 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.

8.3. 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.

9. Features: soft and smooth, sweet in color, neither fat nor greasy.

10. Notes:

1 1. 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;

12.2, rice flour should be milled to ensure the delicacy and smoothness of rice rolls.

13.3, white cotton cloth should be used for drawer cloth to prevent powder falling.

14.4, the steaming time should not be too long, just right.

15.5, the above is the making method of basic rice rolls, and the name can be changed by adding auxiliary materials.