Rice rolls stone mill production process?

Rice rolls pulp material: rice flour130g, white powder10g, grinding powder10g, and water 260㏄.

Stuffing: 40 grams of beef slices and 40 grams of bean sprouts.

Sauce dip: soy sauce 100㏄, umami sauce 1 spoon, fish sauce and oyster sauce 1 spoon, sugar 30 g, onion/ginger slices 25 g, eggs? White 1, salt/fresh chicken powder 1/3, sugar 1/2, salad oil 1.

Ingredients: rice paste, pork or beef or shrimp, vegetables, eggs and pickles. ?

Practice: rice rolls's production is very simple. Spread a piece of white cloth on a large screen, pour the ground rice slurry on the white cloth, put it in water and steam it into vermicelli, then put stuffing on the vermicelli, roll it into pork intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.

Steps:

Let's talk about choosing rice first. As the old saying goes, rice rolls needs Laomi first, because Laomi lacks colloid, but this is the first condition for rice rolls. In the present market, old rice is hard to find, and the people are rich. If the country does not need to store grain for ten years, old rice will be less. But if you use rice bones and broken rice, that is, the "lower column" of the rolling pin, it will be just right and the price will be cheap. The above-mentioned pig rice rolls, which is similar to "shrimp dumpling skin", is only because the master mixed "cooked noodles" into rice paste for its glittering and translucent effect, and the "pulled" rice rolls, though tough, is by no means a good product.

When it comes to rice slurry, it is usually two parts of water and one part of rice. In the past, rice milling was all done with a stone mill and pushed by hand, and the effect was good. Nowadays, most food stores are greedy and use machines to grind. You know, although the speed of machine grinding is fast, it often produces heat. Those tender and smooth rice paste, half cooked by high temperature, lost its smoothness when used to pull rice rolls.

In addition, it is very important to adjust the oil immediately after the rice slurry is ground, so as to ensure that the rice slurry is evenly stained with oil, instead of adding oil after adding water thinly. At that time, the gutter oil was stirred every time before the rice slurry was pulled to rice rolls, which seemed even, but it was inevitably not smooth enough. Look at the pot of rice paste that Master La rice rolls handled. If there are a large number of oil-generating floating surfaces, its skill can probably be imagined.

Steam the water in rice rolls, the temperature should not be too high, because the first part of the cloth has matured and formed rapidly when the rice slurry is scooped into the cloth, but the upper part of the rice slurry takes time, and the bottom is uneven, so it will wrinkle.

The main raw material is rice slurry. Generally, there are three ways to make rice slurry.

1 is the most traditional stone mill;

2 is mechanical grinding;

3. Open rice pulp with flour and water.

Both stone mill and machine mill add water to rice and grind it into rice slurry with stone mill or machine, which belongs to original green; But more restaurants in the market use powder and water to make pulp.

The rice used in the rice roll stone mill is generally 80% meters, and glutinous rice is the best proportion. Soak rice and glutinous rice in water for several hours before washing, and then grind them into slurry with a stone mill. Because of the slow speed of stone grinding, rice nutrition is not lost and it is not easy to deteriorate after cold grinding. This is also the most important point for Stone Mill rice rolls to become a healthy breakfast.