How to make the meat stuffing in rice rolls delicious?

Question 1: The method of minced meat in rice rolls, how to eat minced meat in rice rolls, and the home-made main ingredient of minced meat in rice rolls.

4 mushrooms

Pork belly 80g

200 grams of sausage powder

500 grams of water

condiments

Proper amount of onion

Proper amount of soy sauce

Peanut oil right amount

Proper amount of salt

step

1. Prepare raw materials

2. Soak the mushrooms in cold water and wash them. Remove the skin from the pork belly. Chop mushrooms and pork.

3. Add chopped green onion, soy sauce and salt to the minced meat and marinate for 5 minutes. Rice rolls, add water and mix well.

4. Pour a tablespoon of La rice rolls paste into a rectangular steaming tray (my oven here uses a non-stick square pizza tray, so there is no need to grease the bottom of the tray). Add another tablespoon of minced meat and spread the minced meat evenly with a spoon.

5. Because rice rolls pulp is very thin, it needs to be shaken gently to adjust the uniform pulp. Boil the water and steam for 2 minutes.

6. Cooked rice rolls is completely transparent.

7. Roll it in one direction with a scraper.

8. Stir chopped green onion, soy sauce and peanut oil evenly, and steam in boiling water for 2 minutes.

9. Pour a proper amount of steamed oil when you want to eat. It's over.

skill

Meat stuffing materials can be matched at will. Some people like to put eggs in steamed rice rolls. Personally, I think putting eggs will affect the taste

Question 2: Why is the meat stuffing in rice rolls so delicious? Rice rolls is a kind of China guangdong snacks made of rice paste. Because its thin skin is made of Bula, it is also called Bula rice rolls, or diarrhea for short. Lotus Fairy Pavilion in Pantang, Xiguan, Guangzhou was founded in 1930s and 1940s. Rice rolls traditionally uses minced meat, fish fillets and fresh shrimps as stuffing. It is also a common snack in Guangzhou and Hongkong restaurants. The main snacks are rice rolls shrimp, rice rolls beef and rice rolls barbecued pork.

Rice rolls originated in Guangzhou. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls stuffing mainly includes pork, beef, shrimp and pork liver, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls's production is very simple. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.

Put the prepared rice slurry into a special multi-layer steamer or cloth to steam it into thin skin one by one, and then spread other ingredients (traditionally chopped beef or pork, fish fillets, shrimps, fried dough sticks, etc.). ) steam them separately, roll them into strips, and cut them into sections to serve. Because of its long shape, similar to pig intestines, it was named rice rolls. Some are called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp sausage or fried sausage. Without stuffing, it is called vegetarian sausage; Adding sugar or sesame seeds to rice slurry is called sweet sausage.

Because of its delicious taste and low price, it is very popular in Guangzhou and has become a popular snack.

Rice rolls-Tiaowei

In Hong Kong, Guangdong and other places, it is often served with soy sauce or hot sauce. In Singapore and Malaysia, more sesame seeds and sweet sauce are added, which may be unfamiliar to diners in Guangdong and Hong Kong, but they have good local characteristics.

Rice rolls-home-cooked dish

Ingredients: starch 1000g, chestnut powder 200g, a little salt, two coriander, Chili sauce 100g.

Exercise:

1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours;

2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander.

Rice rolls-Manufacturing Technology of Drawer

Rice slurry: rice rolls (also known as rice rolls, the capital city, is famous in Zhaoqing, western Guangdong, and Yunfu).

Ingredients: old rice or brown rice (rich in Yunnan, Guangxi) 500G, 5 wheat flour.

Steamed vermicelli roll

0G, clean water about 600G (depending on the quality of old rice), boiled water 100G, refined salt 10g.

Tools: drawer-type rice rolls machine

Method:

1. Soak 500G old rice and 600G water for more than three hours (the purpose is to make old rice absorb a proper amount of water, make polished rice slurry more delicate and prolong the service life of the refiner).

2. Use clean water to grind the same amount of old rice, and pay attention to the uniform grinding speed, otherwise the heat of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls.

3. Mix 50g of raw wheat flour with appropriate amount of water, and evenly mix with the rice slurry in step 2.

4. Brewing raw and cooked pulp: the ratio of raw and cooked pulp is about 10: 1, and refined salt is added.

5. First put some peanut oil or roast duck oil in the drawer, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately). The thickness is about 2.5 mm, and steaming 1 minute is better. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls.

Features: the entrance is soft and smooth, elastic, sweet in color and memorable. (rice rolls, the capital city, mainly tastes the taste of rice rolls, with less stuffing, and rice rolls is thinner. )

Question 3: Is there any delicious way to steam rice rolls-related meat stuffing rice rolls? The practice of rice rolls beef slippery introduces the food and its effect in detail: fine staple food.

Materials for making beef smooth rice rolls: Ingredients: Millet rice flour 1 30g rice rolls 1 0g flour10g water 260P, sliced beef 40g bean sprouts 40g soy sauce 100P savory sauce1teaspoon fish sauce, oyster sauce each/kloc-. Ginger slices each 25g protein 1 salt, fresh chicken powder each 1/3 tsp sugar 1/2 tsp salad oil 1 tsp teach you how to make beef smooth in rice rolls and how to make beef smooth and delicious in rice rolls (1). After the sauce is boiled, filter out the onions and ginger. (2) Mix the beef slices with seasoning, then add bean sprouts and mix well with chopsticks to get the stuffing. (3) Mixing the rice flour, white powder and dry powder of rice rolls slurry, adding water, uniformly mixing, and filtering to obtain rice rolls slurry. (4) Spread white gauze on the rice rolls oven, pour in 200g of rice rolls pulp, spread the stuffing in the method (2) on the rice rolls pulp, cover it, steam it for 3 minutes, take it out while it is hot, roll it into strips, cut it into three sections with a knife, put it on a small plate, and pour the sauce in the method (1) for eating. Repeat step (4) once, and you can make another beef stuffing rice rolls. Rice rolls furnace is a special furnace for making rice rolls. If it is made at home, you can use a pot instead, but the effect is not as good as that of rice rolls furnace.

Question 4: Do you want to season the meat stuffing prepared in rice rolls? material

Glutinous rice flour, corn starch, cassava flour, corn starch, water, milk, oil, salt, pepper, starch, shrimp, chopped green onion.

working methods

1, prepare the steamer, I don't need any white cloth, just use it as a pizza tray. Boil the water in the pot, keep the water boiling and steaming, and put the plate flat, otherwise the steamed vermicelli will be uneven in thickness. First, steam the plate and oil it, and the fans will easily fall off, so you don't need to brush it in the future. Marinate the shrimp before cooking, cooking wine, pepper, salt, starch, marinate 15 minutes.

2. Scoop 2 to 3 spoonfuls almost to cover the bottom of the plate and steam on the fire. You can only steam one piece at a time. I used two pots instead of steaming. When it solidified, I steamed the shrimp on it for a while. When I saw bubbles in the vermicelli, it was ok, about 3 to 4 minutes.

3. Take it out and roll it up slowly. It is easy to spread on the plate and does not stick to the bottom. Besides, I just roll it by hand and have no tools. My technique is not bad. The taste of fresh shrimp is really different, and I didn't specially prepare the dip, so I used Lee Kum Kee shrimp-flavored hot sauce. Because I put some milk in it, it tastes smoother and tastes very q, so friends who like it can try it at home.

Question 5: Kneel down, rice rolls, how to pickle lean meat is a delicious recipe. Please tell me a method of marinating. Thank you. Did the landlord ask how the meat stuffing in rice rolls was made?

Practice: Chop the lean meat (preferably add a little fat), add the top amount of cooking oil, salt, sugar, chicken powder, soy sauce and chopped green onion, add a little thickening powder, mix well, put it in the freezer for one night, and it can be used to blow rice rolls the next morning. Frozen pork in the refrigerator will be more refreshing and tender.

Question 6: How to steam rice rolls meat? 1. Prepare Super rice rolls Royal Powder.

2. According to the ratio of 1:2.5, stir evenly to form slurry, and it is best to let it stand for about half an hour.

3. Prepare lean meat, mince it with a cooking machine, add chopped green onion, soy sauce, salt and oil and mix well for later use.

Step 4 cut chopped green onion for later use

5. Boil the water in the steamer, and pour the raw starch slurry into the steamer with 2 teaspoons.

6. Add appropriate amount of minced lean meat and chopped green onion and steam in a steamer.

7. Steam for 4-5 minutes until cooked, take it out and roll it up with a scraper.

8. The finished product can be eaten with a little soy sauce.

Question 7: How to make this homemade lean meat in rice rolls and how to eat it in rice rolls 1. Put 500 grams of pork stuffing (the ratio of fat to thin can be 2:8 or 3:7) into a large bowl, and add stuffing seasoning: chopped green onion with 3 onions (only 8 cm long) and10g ginger (sliced before use).

2. Stir evenly in one direction

3. Put 180g dry starch (I used potato starch) into another large bowl, then pour some water on it and rub it with your hands to make the dry starch wet.

4. Then slowly pour 350g boiling water into the starch bowl and stir it into starch paste with chopsticks.

5. Warm it and pour it into the meat stuffing, or stir it evenly along the original stirring direction.

6. Wash off the salt on the surface of half a casing, soak it in warm water for 20 minutes, and then mix in the meat.

7. Another mineral water bottle, remove the cover and cut it with scissors at a distance of 8 cm from the bottle mouth to form a funnel.

8. Tie a fast knot at one end of the soaked casing and tighten it, or tie it with cotton rope.

9. Place the other end of the sleeve on the bottle mouth and completely cover the bottle mouth.

10. Hold the bottle mouth and casing tightly with one hand, and scoop the meat into the bottle with the other hand.

1 1. Press the meat stuffing with a spoon, and the meat stuffing will enter the casing. After filling a part, you can always hold the intestines with your hands and smooth the meat.

12. After all the filling is completed, the casing should be left about 10 cm, and then tie the entrance with knots or tie it tightly with cotton thread; Use cotton thread to divide the perfused intestines into equal parts according to your own preferences, leaving a blank of 2~3 cm for each part.

13. Put warm water in the pot, then add intestines and 1 star anise, 10 pepper, 3 slices of onion, 3 slices of ginger and 2-3g of salt. Turn down the fire and don't cover the pot.

14. Put the intestines in, and stick each section with a toothpick a few times.

15. Counting begins after 30 minutes of hydrothermal treatment. Always use a small fire. Don't cover the pot. Always keep the pan surface calm and not boiling. If you see it boiling, be sure to pour some cold water on it. When cooking, don't touch your intestines, they will break if you move them, and don't care about the foam on the pot.

16. When cooking in the middle, you can boil some water in another pot, then turn off the fire and dry it until it is not hot.

17. Put the cooked intestines in warm water, gently wash off the floating foam on them, take them out and put them on a plate for cooling. If you don't like the smell of smoke, you can eat it at this step.

18. Take an iron pot without any moisture, then put a piece of tin foil on the bottom of the pot, and put 2 spoonfuls of sugar (about 80g) and tea leaves on the tin foil (just pinch some with three fingers).

19. Put another steaming curtain in the pot. I used old steam curtains. If not, I can also clamp it on the pot with chopsticks.

20. Put the dried sausage on the steaming curtain and cover it. Be sure to cover it tightly. Medium fire, when it smells of smoke, start counting for 5 minutes, then turn off the fire and simmer 10 minutes to open the lid, and the skin of the vermicelli will turn orange.

Question 8: What does minced meat rice rolls do?

Rice rolls leather1.5kg.

Pork 0.5 Jin

A small amount of soy sauce

Peanut oil is small

Red onion 10 capsule

A small amount of chicken powder

Method for making minced meat rice rolls

Chop the pork into minced meat and marinate it with a little peanut oil, soy sauce and chicken powder for a while.

Rice rolls peel is soaked in cold water to wash away the dirt on the surface. You can't use hot water The skin will rot if it is too thin.

Fried minced meat.

Prepare a big pot, carefully unfold the rice rolls skin, spread the minced meat and roll it up.

Chop the prepared red onion, put it into a bowl, pour some soy sauce into the bowl, heat the pot, pour some oil, let the oil heat up, and turn off the fire. Immediately pour the hot oil into a bowl filled with soy sauce and red onion, and be careful to burn it. Pour the soy sauce on the rice rolls roll and steam for 10 minutes. Delicious minced meat rice rolls rolls are ready.

skill

Rice rolls skin is very thin, so every link should be handled carefully so as not to rot and roll badly.

Question 9: How is the stuffing in rice rolls made into rice rolls? It's important to make rice and soy sauce well.