Does anyone know how to cook the famous snacks "rice rolls" and "Steamed Powder" in Guangdong, and what tools and ingredients are needed? Thank you! ! !

Rice rolls, Guangdong, is a kind of rice product, also called bra steamed rice rolls.

Rice, you should choose indica rice, which is the kind of rice that cooks porridge well. After cooking, it is very dry and hard, and it is difficult to swallow.

1. Soak the rice thoroughly, add a little salt and borax to make a thick paste (if you want to make a transparent rice rolls, you can mix in a proper amount of clear noodles). 2. Pour boiling water into the rice paste and scald the paste into a suspended (unsinkable) "raw and cooked paste".

Is to put the rice slurry in a special multi-layer steamer, or steam it into thin skin one by one on the cloth, and put meat, fish fillets, shrimp and so on. Serve, steam, roll into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Sugar added to rice slurry is called sweet sausage.

At present, most breakfast shops in Guangdong are special rice rolls steamers made of iron. Pour the rice slurry into the small drawer of the steamer, take it out after 3 minutes, and shovel it out of rice rolls.

If you do it at home, you can refer to the following methods.

Materials:

240 grams sticky rice noodle

Clear water 4 cups

Salt 1 teaspoon

80g of dried shrimps (soaked)

Onion amount

2 tablespoons cornmeal

2 tablespoons corn starch

2 tablespoons orange powder

3 tablespoons raw oil

Exercise:

1 sticky rice flour, corn flour, raw flour, cooked noodles, etc. Mix with salt and crude oil, and then add water to make slurry.

Wash a piece of white cotton cloth slightly larger than the steaming basin, soak it in water and spread it flat on the steaming basin, scoop in the powder slurry, flatten it by hand, sprinkle with chopped green onion and shrimp, cover it and steam for about two minutes.

3. Put the steamed vermicelli and white cloth upside down on the metal table swept by the gutter oil, tear off the white cloth and roll the vermicelli into rice rolls, and serve.

note:

After mixing oil and powder, dilute with water to avoid oil floating. If the skin is hard, add water; if it is too soft, add powder. Clean the white cloth immediately after steaming the slurry, and lubricate it without wiping it.

There is no special steamer, you can put a shallow cake basin in the pot and steam it in water.

The whole process of making rice rolls in rice rolls Store is very interesting.

Step 1 \ Knock.

It's a bit like the batter used to spread pancakes in our northerners' homes, but it's thinner than that, and it seems that there are not many eggs.

Step 2 \ Steaming

People in rice rolls shop use a special thin iron pot, which is a bit like a dough gong made by Shaanxi people.

Spread a layer of drawer cloth on the gong, pour a spoonful of beaten pulp on it, put a pot of boiling water under the gong and steam it. At the bottom of the gong, you will put the stuffing ordered by the guests, such as slippery chicken, such as lean meat with Agrocybe aegerita, such as mushrooms and intestines.

Step 3 \ Down

After steaming for less than five minutes, the workers who steamed rice rolls opened the pot, uncovered the drawer cloth, and turned around and put it on the wooden chopping board in front of the workers behind. The chopping board was coated with clear oil in advance. The duster scraped back and forth with a spatula made of thin iron, gently lifted the drawer cloth, and the translucent rice rolls was evenly spread on the chopping board.

Step 4 \ Volume

Rice rolls steamed with lettuce is rolled into a roll with hot water, and a rice rolls is basically ready.

Step 5 \ Plate Loading

Use a rectangular plate, put lettuce on it, divide rice rolls in two, put it on the plate, drizzle with cooked green oil and soy sauce, and it's ok.

It becomes the rice rolls we see!