Rice rolls's Method and Formula of Soup Boiling

Rice rolls is one of the special breakfasts in Guangdong. It looks soft and silky, especially appetizing. As a Shandong native, I can't resist the temptation of delicious food. You must try it yourself. In fact, the method is particularly simple. As long as you master the formula ratio, there is no problem to be an authentic rice rolls.

It is best to use a flat-bottomed square plate. If not, you can also use a round one. The square at the bottom consists of six 8-inch cake disks, which is exactly the amount of a plate.

I tried the first formula below (leather cracks and dries easily):

100g sticky rice flour, 20g corn starch, 10g corn starch, 300g water (the ratio of flour to water is 1: 2.3).

The second formula is very successful (the skin made is very crystal clear, silky and delicious)

Rice rolls: 80g sticky rice flour, 50g corn starch, 20g corn starch, 300g water and 1 teaspoon corn oil (5 5- 10/0g) (the ratio of flour to water is 1: 2).

Materials?

Sticky rice flour 80g

50 grams of ground powder

20 grams of corn starch

Water 300 grams

1 teaspoon corn oil (5 ~10g)

1 small intestine

Proper amount of onion

Sauce:

2 slices of garlic

Two mushrooms

Soy sauce 1 spoon

Half a spoonful of oyster sauce

Sugar 1/3 tablespoons

Salt 1 tintin (not required)

Half spoonful of starch

Qingshuiban Xiaowan

1, prepare the flour, cut the small intestine into small dices, and prepare the chopped green onion.

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2. Mix all the flour evenly, add water bit by bit (while stirring), stir it into a paste, then add 1 teaspoon of corn oil or peanut oil, and be sure to stir it more evenly.

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3. Boil the water in the pot first, then prepare an 8-inch Qifeng movable chassis, brush a little oil on it to prevent sticking, pour in a proper amount of 1/6 dough, and gently shake it carefully. Don't be bold. The thinner, the better. Sprinkle intestines and chopped green onion on it.

4. After the water is boiled, gently put the plate on the grate and steam for about 2 minutes. Turn off the fire. When you open the lid, you will see the bulging big bag and fall back instantly (this is what it looks like after falling back, leaving traces on the bulging big bag, which is a little wrinkled). This is cooked.

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5. find another plate when steaming, which is an 8-inch flat-bottomed ceramic plate. Similarly, apply less oil first, then pour in the batter, sprinkle with small intestine and chopped green onion (this is what it looked like just now), and steam in the same way. Try not to use ceramic plates, which is not good for scraping.

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When you take out the plate, you must put on gloves to get it (hot). It's best to put a towel under the plate (because there is moisture under the plate). When scraping dough, you can first lift a small piece around with a silicone shovel and roll it up.

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7. Reuse this scraper and roll it while scraping.

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8, finally rolled into this, the thinner the more transparent.

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9. Make at least two plates in turn. When one plate is steamed, the other plate is just repainted. This is an 8-inch pizza plate. Similarly, apply oil, pour batter, sprinkle diced sausage and chopped green onion, and finally sprinkle some whole egg liquid.

10, what it looks like after steaming (it's a little wrinkled after the big bag, which means it's cooked)

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1 1. When steaming this dish, add some green vegetables (lettuce, lettuce leaves or oil wheat vegetables).

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12, after all the rolls are finished, 1 * * * 6 are put into a big plate and set up.

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13, sprinkle with sauce (the sauce is simple: put a little oil in the hot pot. When the oil is hot, add minced garlic and mushrooms and stir-fry until fragrant. Turn off the heat and add soy sauce, oyster sauce, sugar and salt (optional) while it is hot. The sauce smells good. Fire again, add half a bowl of water starch to thicken. ) like spicy food, add some Qixian bean paste.

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14, eat while it's hot, soft and silky, so delicious that it flies ~ ~

15, as long as you follow this method, you can't go wrong.

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16. This is a picture with the wrong formula: (sticky rice flour 100g, corn starch 10g, water 300g), with a rectangular baking tray.

17, cracked, not bulging, very dry, easy to break when scraping.

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skill