Rice rolls's practice steps, Vietnam, how to eat well in rice rolls, Vietnam

Ginger grain

Shuimo rice noodle 500g

50 grams of corn starch

Raw oil 20 grams

Salt10g

750 grams of clean water

500 grams of boiling water

50 grams of raw flour

Pork foam 200g

Meat floss 100g

Garlic

chopped green onions

Coriander powder

Dried onion crisp

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Step 1

Rice flour is mixed with clear water to make slurry for use.

Second step

Mix corn starch with raw flour, make it into a thin paste with a little water, 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.

Third step

Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth, the thickness is preferably about 2.5 mm, steam for about 3-4 minutes, and take it out for later use.

Fourth step

Next, start stuffing: add ginger and garlic to the minced meat, then season and stir-fry until the meat is fragrant.

Step five

Put the stuffing on the skin, roll it into pork intestines and cut it into small pieces. Finally, sprinkle with dried onion crisp, minced pork and minced coriander.

skill

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; 2. Rice flour should be ground with water mill to ensure the delicacy and smoothness of rice rolls; 3. Use white cotton cloth for wet cloth to prevent powder falling; 4. The steaming time should not be too long, just right; 5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials.