How to do in rice rolls, Guangdong?

Rice rolls is probably one of the most popular breakfast snacks in Guangdong. It is made of rice flour, which is ground, thinned and steamed. The color is crystal clear and the entrance Q is smooth. The basic method of making rice rolls is the same, but many changes can be made in the basic style. In rice rolls, Guangdong, you can add various ingredients to make many patterns, such as scrambled eggs, minced meat, ham and vegetables. But there are sauces, soy sauce, sesame sauce, peanut butter, tomato sauce, sweet and spicy sauce, and mixed sauces with various sauces, so there are many practices.

The following is a familiar practice in rice rolls. Authentic traditional rice rolls is also called Bula rice rolls. Rice rolls's soul lies in the mixing proportion of rice noodles. How much rice flour should be used, how much water should be used, and no other flour such as raw cassava flour and dried corn flour should be added. These families all have their own recipes, so it's more troublesome to study them carefully. Let's just save trouble and buy ready-mixed rice rolls directly. When we come back, we will mix it with water according to the proportion in the instructions and steam it. The traditional way is to use gauze. I have tried, but every time the finished product comes out, it is very thick and has no transparent and smooth appearance. So in order to improve the success rate of beginners' homemade, I use the method of steaming the pizza tray in water, so that the exposed rice rolls skin is thinner and more transparent, and of course it tastes better. Tip: The authentic rice rolls method is not like this. My method is only suitable for family production. If you want to open a shop, don't be like me.

Seeing the word intestines, many people may feel less clean and elegant. In fact, it is also a transparent powder after rice soup is steamed at high temperature. Some people like to steam eggs together, others like to steam meat and seafood together, and finally add some green leaves! Then pour in the carefully prepared sauce, like to eat spicy with Chili sauce, like to be jealous with vinegar. Everything can be matched according to your own taste, suitable for people of all ages!

Rice rolls, as an ordinary snack on the streets of Guangzhou, although few people cook rice rolls at home now, although our technology is not skilled enough, all this is just to respect and remember this classic delicacy precipitated by history.

Going home at night, I found my wife busy cooking again. She said that she would make rice rolls for me today. This is my favorite. I really like it. But she said it was accidentally spoiled when steaming, but I finished eating it because I love her and everything she cooked is delicious.

Rice rolls is a traditional snack that originated in Xiguan, 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. The fillings in salty rice rolls mainly included pork, beef, shrimp and pork liver. The stuffing of sweet rice rolls is mainly fruits and vegetables soaked in sugar, and then mixed with fried sesame seeds.

Ingredients: glutinous rice flour: 230g, cooked flour (corn starch): 20g, corn flour: 45g, water: 700ml, lean meat, eggs, chopped green onion and proper amount of edible oil.

The ratio of sticky rice flour: cooked flour: corn flour: water is about 10: 1: 2: 30.

That is, if it is 15g, corn flour 30g, sticky rice flour 150g and water 450ml.

Meat marinade: cooking wine 1 teaspoon, light soy sauce 1 teaspoon, oil 1 teaspoon, and proper amount of raw flour.

Rice rolls Soy Sauce: Soy sauce, sugar and sesame oil. (Stir well and microwave for 30 seconds. )

Exercise:

(1) Stir the lean meat into the marinade, mix well and marinate for 10 minute.

(2) Cut the onion into chopped green onion and break the eggs for later use.

(3) mixing glutinous rice flour, corn flour, corn flour and water into slurry.

(4) Brush the plate with a layer of cooking oil, add minced meat, pour a tablespoon of paste, and add chopped green onion and eggs.

(5) Boil the pot with boiling water, and put the dishes with materials on the steaming rack.

(6) Cover the pot and steam for about 3 minutes. (When you open the lid, you can see the powder slurry forming, and the small bubbles indicate that it is cooked. )

(7) Just roll up rice rolls with a shovel.

Rice rolls, one of Guangdong specialties, is a rice product. Up to now, rice rolls in Guangdong is mainly divided into two categories, namely Bula and drawer-type rice rolls. Bra rice rolls mainly tastes the delicious stuffing, while the drawer-type rice rolls mainly tastes the texture and seasoning of rice rolls.

Now rice rolls is one of the indispensable breakfasts for Cantonese people, but the taste of each region is different, and the cooking method of rice rolls is also different. Here is a brief introduction to the production method of rice rolls.

1. Preparation materials: one bag of rice rolls, two cups of cooked noodles, five cups of water, vegetables and meat (eggs). In addition, we need to make rice rolls's tool-Gong Gong.

2. Pour a proper amount of water into the pot, and then bring the water to a boil. At the same time, the powder mixing step is carried out. Add water to flour and flour according to the required ratio, and stir until uniform rice slurry is made.

3. Treat lettuce. After washing the lettuce, drain the residual water on the lettuce.

Step 4 handle eggs. After breaking the eggs, pour them into a bowl and stir until uniform.

5. Take out the tools that rice rolls needs-Gonggong. Rub a layer of oil on the gong, and then pour in a spoonful and a half of mixed rice paste powder.

6 pour the eggs into the rice slurry, paying attention to pouring them slowly, so that they are evenly spread on the rice slurry. Then spread the meat on it.

7. After the water in the pot is boiled, put a gong and shake it to let the rice spread evenly on the gong.

8. Cover the pot and steam for about one minute. When rice rolls bubbles, it proves that it is ripe. When steaming, you can pour in another portion of rice paste, saving the production time.

9. Scrape off the skin of rice rolls and put it on a plate.

Shrimp with leek rice rolls

material

Rice: water 1: 1.5, raw flour: water 1: 2, raw rice slurry: cooked batter 4: 1, soy sauce: rock sugar: oil: water 4:1.

working methods

1. Pulping. Mix raw cassava flour: water = 1: 2, then cook with low fire until it becomes paste, put it in a blender with the cooked raw rice paste (raw rice paste: cooked rice paste = 4: 1), and pour it out for later use.

Making rice rolls sauce. 4 tbsp fresh soy sauce, 1 tbsp rock sugar, 1 tbsp oil and 3 tbsp water, mix well and heat until the rock sugar melts.

Make stuffing. After removing the shrimp line, marinate the fresh shrimp with a little salt and pepper for 10 minute. Cut the leek into sections and remove the ends of the silver teeth. Add soy sauce, salt, sugar and pepper and stir well to get the filling.

4. Steamed rice rolls. Grease an eight-inch disc, add 1/4 cups of rice slurry, and put it in a boiling water pot. After the bottom of the rice slurry is slightly coagulated, add the stuffing. Cover and cook for 3 minutes.

5. After foaming, take it out and soak it in a cold water basin. Draw a circle on the edge of the dish with your finger and roll it up from one end.

Hong Kong Zhai rice rolls

material

1 50g sticky rice flour, 30g ground or raw flour, 1/4 teaspoon salt,1teaspoon oil, 500ml water, one onion, two garlic cloves, two spoonfuls of shrimp skin, one spoonful of soy sauce, one spoonful of white sesame seeds, two spoonfuls of sesame sauce and two spoonfuls of Chili sauce.

working methods

1. Put the oil in the pan, add the dried shrimps and garlic and stir fry for later use.

2. Mix sticky rice flour, raw flour, salt, oil (rice rolls will be smoother after refueling) and water, add chopped green onion, fried shrimp skin and garlic, and stir well without particles. Mixing with an egg beater will make the powder more delicate.

Brush a thin layer of oil on the flat plate. The fire in the steamer boiled the water.

4. Pour a spoonful of rice flour slurry into a flat plate, shake it evenly, settle it, and steam it in a steamer for 2 minutes.

5. Each piece of steamed rice rolls can be rolled directly, or shrimp and vegetarian dishes can be added. Steamed nearly ten times before and after. If there is a big steamer and a square steamer, it can only be steamed three or four times until the rice noodles are used up.

6. Finally, cut off the rolled rice rolls, put it in a dish, sprinkle with sesame seeds, and drizzle with soy sauce or soy sauce and Chili sauce.

Rice rolls's production method is roughly the same. The delicacy of rice rolls lies in the different sauces, and sauces can also be made according to one's personal hobbies. Here is a brief introduction to the method of making sauce.

material

600ML soy sauce, fish sauce 3 Liang (150g), sugar 6 Liang, oyster sauce 2 Liang, monosodium glutamate 6 Liang, chicken essence 3 Liang, soy sauce 1 Liang, water 3 Jin, ginger 1 piece, onion 3 Liang, dried onion 1 piece.

working methods

Stir-fry chopped green onion in Jiang Mo with a little oil, pour in light soy sauce and cook slightly. After the light soy sauce is boiled, pour in seasonings such as water, simmer for more than 15 minutes, and filter out the onion residue.

Tips:

1. If rice rolls is sticky, the steaming time is not long enough.

2. When putting the meat, it is easier to cook by cutting the meat into thin slices, and vegetables are also easy to cook.

3. In the whole process of making rice rolls, using fire is beneficial to ensure the tender and smooth taste of rice rolls.

4. The criterion for judging whether rice rolls is ripe or not is whether it has been soaked or not, and it can be cooked in about 10 seconds after bubbling.

When cooking, the scraper should be oiled to avoid sticking to the scraper.