How to make rice rolls and rice milk formula:
1. First, make rice rolls pulp. As long as you follow the following formula, it can be said to be 100% successful. Ingredients: rice flour: 230G, clear noodles: 20G, corn flour: 45G, water: 700ML, appropriate amount of cooking oil. (It is best to sift the flour)
2. Ingredients: Marinate lean meat with appropriate amount of oil and salt, cornstarch, chicken essence, soy sauce for ten minutes, chopped green onions, and eggs. (You can choose your favorite side dishes)
3. Choose a slightly larger flat-bottomed stainless steel dish, brush some oil on the bottom of the dish, pour the paddle into the dish, and shake it. If there are too many paddles, the steamed rice rolls will be very thick and not so delicious. Just apply a thin layer.
4. After the water boils, put it into the steamer and steam it for three minutes. If you see bubbles in the rice rolls, it proves that it is steamed well. The time must be controlled well. If steamed for a long time, the rice rolls will become old and lose their smoothness and tenderness.
5. Use a spatula to roll up the steamed rice rolls and put them on a plate. Pour the soy sauce prepared in advance and it's ready.
Rice flour recipe:?
500 grams of water-milled rice flour (be sure to find dipping rice flour), 30 grams of raw oil, 10 grams of refined salt, 1500 grams of water, 30 grams of corn starch, One tenth of a small tablespoon of the food additive "borax".
Preparation method:
1. Mix 500 grams of rice flour, 10 grams of refined salt, 30 grams of corn starch, 30 grams of raw oil, and one tenth of a small tablespoon of the food additive "borax" , stir evenly with 1500 grams of water (stir until you pick up the rice milk with your hands, and you feel a layer of white rice milk dripping from your hands). Stir evenly and set aside.
2. Stir the rice milk in the bucket a few times before steaming. Do not let the rice paste sink to the bottom.) Use a small spoon to scoop up the rice milk and pour it into the steamer. Shake evenly a few times. Next, let the rice milk cover the steaming plate. You can also add condiments. The thickness is preferably about 1.5 mm. Steam over high heat for about 1-2 minutes. Take it out and scrape it from top to bottom until it becomes rice rolls. become.
Features: soft and smooth, white in color, sweet and fragrant, not fat or greasy.
Chinese rice rolls are also called Bra steamed rice rolls. They are a kind of rice product, also known as pulled rice noodles, roll rice noodles, and pig rice rolls (because they resemble pig intestines). Because of the large sales volume in the morning market, most stores have The supply exceeds the demand, and people often queue up to eat, so it is also nicknamed "grabbing for fans". When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious". ?
Rice roll is the most common breakfast in Guangdong. It has appeared in the Tang Dynasty and originated from Longzhou (now Luoding City, Guangdong). It evolved from Luoding’s special delicacy, oil-flavored glutinous rice dumplings. Huineng, the sixth ancestor of Zen Buddhism, gave it a new name, Huiji Ci, also known as Longkan Ci. During the Qianlong period, when Emperor Qianlong traveled to the south of the Yangtze River, he specially went to Luoding Prefecture to eat Longkan Ci and named it rice rolls.