The practice of dustpan rice rolls and dustpan rice rolls, how to do bamboo nest rice rolls, where can we learn bamboo nest rice rolls?

The dustpan powder is a kind of flavor snack, which is mainly made by the folk tradition in the south of Beiliu City, Guangxi. It is famous for its excellent color, fragrance, taste and shape, and its smoothness and delicacy. Locals also call it boiling (that is, steaming) powder and cutting powder. Similar to rice rolls in Guangzhou and other places, but in a different way, it is more original and has a unique flavor.

Rice rolls is delicious only if it is smooth. Personally, I think the flour ratio is appropriate, the taste is smooth and the sauce is simple. The dose of this prescription is about enough for two adults to have breakfast. Are you full? . When I cook breakfast, I usually prepare all the materials the night before, steam them and put them on the plate the next day. If you are a skilled worker, you can eat this amount for 20 minutes. ? I made 150g sticky rice noodles, which is enough for three big ones and one small one. Besides the preparation time, it takes 30 minutes. The following pictures were made up later, so the stuffing is different from the original. Parents can also change fillings at will according to their personal preferences.

Smooth rice rolls's practice

Smooth rice rolls's practice

1. size: mix120g sticky rice flour, 40g wheat starch and 400g water evenly without particles. (sticky rice flour: wheat starch: water = 3: 1: 10, which can be adjusted at will)

2. Add a proper amount of salt, corn flour and soy sauce to the meat stuffing and stir well. Wash leeks and cut into small pieces. The egg was broken.

3. Brush a layer of oil on the dish, first pour a tablespoon of powder paste evenly (less like thin powder, more like thick powder), and then add a proper amount of minced meat (easy to cook after breaking and pressing), leeks and eggs. Boil the water and steam for three minutes.

Steam in the pot for about 3 minutes. When steaming, get the next dish, put the good dish, and the steaming is basically done. In this way, the two dishes are eaten alternately, and the family with limited conditions can also be a rice rolls.

After steaming, scrape off the rice rolls with a soft scraper and roll it up?

4. Adjust proper amount of soy sauce (three spoonfuls), oyster sauce (one spoonful), vegetable oil (half spoonful) and water (five spoonfuls) to cook.

Steamed rice rolls can be juiced and eaten!