"rice rolls is guangdong snacks, street teahouse. Rice rolls shrimp, rice rolls beef and barbecued pork powder are common. Finally, one day I can make a smooth and delicious rice rolls. I have done it several times before. rice rolls is hard and superficial, which makes me wonder why it is a classic of Guangdong morning tea. When I returned to China this time, I specially ordered one in the teahouse, which was completely different from what I did. Rice rolls is delicious, delicate and smooth, and a little tough. Then I accidentally saw the chef's detailed production in the TV program "Going home for dinner 2017019", so I tried it according to the recipe, which was really good, just like the taste of the teahouse. Now upload it to your friends and record the delicious moment. Rice rolls paste materials: sticky rice flour 30g, raw flour 30g, cooked flour 10g, corn starch 10g, cassava flour 10g, oil 10g and water 200g. Stuffing: 8 prawns, 1g shallots, 65438+ ginger juice.

1. Weigh sticky rice flour 30g, raw flour 30g, cooked flour 10g, corn starch 10g, cassava flour 10g, pour them into a basin, and then pour in 10g oil, and stir evenly. Finally, add 200g of water, stir evenly, and let stand for more than 30 minutes to make the rice slurry full.

Then treat the shrimp, shell it, cut it in half, pick out the black shrimp line, and pat it loose.

Put salt 1g, sugar 1g, rice wine 10g, starch 1g and a little pepper into the dish. Add shallots and chopped celery, so that the stuffing can be wrapped in rice rolls.

Put the steamer on the mold to steam, pour off the steam water and brush with a thin layer of oil.

Scoop a spoonful of powder slurry and shake it all over the bottom of the mold. Put a few pieces of shrimp, cover the lid and steam.

Steam until the vermicelli is transparent and the shrimp turns red, take it out and roll it out of rice rolls with a shovel.

Mix the sauce and pour it on the rice rolls. Add soy sauce or steamed fish drum oil, sugar, rice wine, ginger juice and clear water or broth to a small bowl, cook in a pot or microwave oven, and finally drop some scallion oil or sesame oil.

Cut rice rolls into small pieces and enjoy it with dipping sauce. Note: I am allowed not to cut it, for fear that it will ruin the shape, hee hee. ...

1. The key is to mix the paste so that you can eat the same vermicelli as the teahouse at this ratio. 2. The mold must be steamed first, then the water is poured out, and then a thin layer of oil is rubbed. Besides shrimp, you can also make other fillings.

Rice rolls is made of rice. Although rice rolls is made of rice, its shape is really like pork intestines, so it is called rice rolls in Guangdong, which is very similar to a similar food in Yunnan, but Yunnan is called "rolled powder" because it is rolled up. There are mainly two kinds of rice rolls: one is Bra Sausage, and the other is Drawer rice rolls, because the tools for making rice rolls are different. Bra rice rolls mainly uses flavor fillings, while rice rolls pulp mostly uses sticky rice flour, and then noodles are added. Corn flour and raw flour; Drawer-style rice rolls mainly eats rice rolls and sauces for seasoning, while rice rolls pulp is pure rice pulp. Rice rolls's skin is very thin, as white as snow, as thin as paper and shiny. You can tell at a glance what's inside. Generally, the juice poured out is sweet first and then salty, with a delicious aftertaste, so don't underestimate an ordinary rice rolls, and the chef Lang said that it must be "cool enough, tender enough and smooth enough", and it is best to combine smoothness and tenacity.

The fillings in rice rolls can be very varied, and you can wrap whatever you want. My favorite food is wrapped in shrimp or fried dough sticks. The former is harmonious in aroma, while the latter is contrast in texture. However, no matter which one, it will test your ability to use chopsticks. Chopsticks are not good It's best to eat pork rolls, and the store will cut you into small pieces so as not to make a fool of yourself. I have always believed in the skills of traditional snacks in China. It is this humanistic spirit after ordinary raw materials that seriously inherits rice rolls and is the favorite of Cantonese people. Selected dried rice is soaked in clear water to give off a faint fragrance, ground into slurry, then scalded with boiling water to paste, then spread evenly and steamed. It is as white as snow and as thin as paper. It tastes smooth and delicious. It is said that when Emperor Qianlong went down to the south of the Yangtze River, he was bewitched by Ji Xiaolan and went to western Guangdong to taste it. Many people who leave Guangdong are full of saliva when they mention this thing, leaving behind the distant homesickness, filled with spicy and delicious food.

Thank you for inviting me!

Rice rolls, which originated in Xiguan, Guangdong, has spread all over the country. By region (taste), it is famous for rice rolls in Xiguan, rice rolls in Meizhou, rice rolls in Chaoshan, rice rolls at the mouth of Yunfu River and rice rolls, the capital of Yun 'an.

In Yunnan, Guizhou, Guangxi and other places, the rolled powder for breakfast originated from Vietnam, and its appearance, materials and taste are different from those of rice rolls. Rolled rice noodles are also processed from rice. After making rice slurry, put it into a special tool and steam the rice slurry until it is white and translucent. Different from rice rolls, the rolled rice noodles will be rolled into a tube, with stuffing in the transparent dough and seasoning, and then eaten.

I like rice rolls in Chaoshan, Chaozhou, where I studied in junior high school for several years, and my parents also cooked "Minnan Cooking" there for 10 years.

Rice rolls, after eating for so many years, may be sentimental, or prefer the taste there;

Because every month, the regional practice is different for rice rolls, and it is a relatively simple rice rolls practice for us.

You can go to the market to buy that special powder for rice rolls:

1, take100g of powder, add 250g of clear water, and stir evenly to form a slurry, preferably let it stand for about half an hour.

2. Prepare the meat stuffing.

3. Brush a layer of oil on the steaming plate. There is no steaming tray at home, so you can only use a square baking tray.

4. Boil the water in the steamer, pour the pulp into the steamer, not too thick, just cover the steamer, and then put the meat stuffing.

5. Cover the pot and steam for 2-3 minutes, then roll it up with a scraper and put it on a plate. Serve with oil and soy sauce.

Precautions:

Stir the slurry well before pouring it into the steamer. The thinner the slurry poured into the pot, the thinner, softer and smoother the rice rolls will be.

Rice rolls is the first delicious snack. This is a special snack from Guangdong, which is the most common breakfast. The taste is tender and crystal clear. This is a delicious food that many people like to eat. As for the rice noodles in rice rolls, it's actually very simple. This is a kind of rice paste. The key is to have hand-ground rice slurry, and the ratio of water to rice is 3: 1. If it is too thick, it will be hard after steaming and easy to agglomerate. If it's too thin, it won't be shaped. At present, for convenience, most restaurants use sticky rice flour instead of rice slurry, and then add cooked noodles, corn flour and raw flour.

Rice rolls special powder market has sold, Taobao also has, very convenient. Directly mix with water according to the specified proportion to form paddles. It's convenient, but I can tell you that the effect is not as good as that of rice mill. If you really want to do business, you still need a rice mill, preferably a stone mill. What Jinchang/brand produced in Dongguan can be used as early indica rice? Soak in water for 4 hours first, preferably with a stone mill. The paddles produced by ordinary electric paddlers will be very hot, which will affect the taste of rice rolls. However, the paddle will be very hot and not smooth enough. The stone grinds slowly, but it is smooth enough and young enough. Mill the pulp, add some salt and cooking oil and stir it first. This must be done before adding water, otherwise the oil will float unevenly on it when you add water to refuel. Then add one or two cornmeal (corn starch) to a catty of rice and make it into a paddle. The concentration should not be too strong, too strong to be steamed hard, too thin to have a strong taste. This can basically be debugged several times by yourself. Because different paddlers beat it, the paddle rate is different, so there is no fixed formula to operate. This is all based on your own practice!

I'm disgusted with knowing perfectly well past asking. What does rice rolls do? What does he know at a glance? Why do you ask? Why do you answer? This is a waste of other people's time. Boring!

1. Soak 500 grams of Laomibao (i.e. 1 kg) and 600 grams of clean water for more than three hours (the purpose is to make Laomibao absorb a proper amount of water and make the polished rice slurry more delicate.

Paste mill

Although rice rolls is a special snack in Guangdong, many people all over the country are also tempted by its delicious food. Delicious rice rolls is easy to learn, tender and delicious. So what did rice rolls do? How to match the ingredients? Let's share with you the production of the family version of rice rolls, so that everyone can also eat homemade delicious rice rolls at home.

Materials:

80g of rice flour, 50g of wheat starch, 0/0g of corn starch/kloc-,320g of clean water, minced meat or egg liquid and chopped green onion.

Exercise:

1, pour sticky rice flour, cooked noodles and corn starch into a basin, add clear water and stir evenly to make rice slurry without particles, flowing, neither too thin nor too thick.

2. Take several smooth flat plates and brush them with oil.

3. After the water in the pot is boiled, first put an appropriate amount of minced meat, chopped green onion or egg liquid on the dish, then scoop in an appropriate amount of rice paste (not too much), shake it evenly (thinly), steam it in the pot, and steam it on high fire for 3 minutes.

4. After steaming, you can see the arch by opening the lid (it is easier to see with a transparent lid) and it is cooked. Take it out, steam it in another dish, turn it around at the edge with a silicone scraper first, then gently scrape it into strips and put it on the plate.

Here, I will teach you a simple and delicious rice rolls seasoning. Add a little oil to the hot pot. When the oil is hot, stir-fry chopped green onion, add appropriate amount of water (not too much), umami soy sauce, salt, a little sugar and oyster sauce (these two can be added or not) and boil. Sprinkle with chopped green onion.

6. Drizzle on rice rolls and serve.

Sharing points:

1, rice rolls can prepare by itself as above, or buy rice rolls directly.

2. Sprinkle chopped green onion when steaming rice rolls.

3, the steamer and vegetables should be flat, and the thickness should be uniform after steaming.

4. Before steaming the rice slurry every time, be sure to stir it first and steam it thinner, not thinner than paper.

5. The absorbability of powder bought at different times is different, and the amount of water discharged may be different.

Method of making rice rolls with sticky rice flour 1

Materials:

100g sticky rice flour, 30g corn starch, 10g corn starch, a little salt, a little vegetable oil, 200g shrimp, a little pepper, a little salt, a little cooking wine, a little onion, ginger, garlic, a little green vegetables, a little soy sauce and a little sesame oil.

Exercise:

1. Add a little salt, pepper and Jiang Mo to the shrimp and marinate for about half an hour.

2. Mix100g sticky rice flour, 30g corn starch and a little salt.

3. Add about 1.2 times of water, stir it into rice slurry without particles, and let it stand for 20 minutes.

Brush a thin layer of oil on the flat chassis (I use an 8-inch pizza tray) and add a spoonful of prepared rice paste.

5. Turn the plate so that the rice paste sticks to the bottom of the plate. The less rice paste, the thinner it is.

6. Boil the water in the pot, put it in a pizza dish with rice paste, and steam the rice for 2 minutes.

7, just steamed, the middle will bulge.

8. Take it out and dry it, and you can easily uncover a vermicelli.

9. Put some pickled shrimp on the vermicelli and sprinkle with chopped green onion.

10, roll up slowly.

1 1. Put all the rolled rice rolls into a dish and steam for another 3 minutes.

12, cut into pieces when eating, put a few boiled dishes, and pour the sauce with soy sauce and sesame oil.

Method of making rice rolls with sticky rice flour II

Materials:

Sticky rice noodles (not measured, poured casually), raw flour (the ratio to sticky rice noodles is about 10: 1), minced meat, shrimp, eggs and shallots.

Exercise:

1. Before making rice rolls, you should make sauce first. This sauce is also the key to rice rolls's taste. Cut an appropriate amount of raw garlic into small pieces, then put an appropriate amount of oil in the pot and heat it. Stir-fry the garlic until it is golden brown, and the fragrance will come out. Pour in the right amount of soy sauce, salt, concentrated chicken juice (a seasoning, you don't need it), chicken powder, and the right amount of water. After boiling, thicken the sauce with raw flour and add seasoning according to the amount of sauce to be cooked.

2. Mix rice flour with raw flour and water to make rice slurry. The concentration can be hung on the spoon with a thin layer of slurry (try the first course first, and add some rice flour if it is too thin). Beat the eggs, shell the shrimps, and cut the shallots.

3. Scoop a proper amount of rice slurry in the dish, then scoop a spoonful of chicken egg liquid into it, spread it out with a spoon, and add a few leeks.

4. steam in the pot for 2-3 minutes, and the big bubbles will prove cooked. Open the lid and the big bubbles will disappear soon.

5. Then bring the whole plate, wrap it in cloth and burn it carefully. I usually serve with oven cotton gloves, which is convenient. After taking it out, scrape the vermicelli with a scraper and put it on a plate, so that a roll of egg sausage is ready.

Difference between glutinous rice flour and sticky rice flour

Glutinous rice flour is made of glutinous rice and is sticky. In the north, it is called Jiang rice noodle or sticky rice noodle, which is suitable for making Yuanxiao, pumpkin pie, glutinous rice balls, snowballing, sugar rice cakes and fried snacks. Every100g of glutinous rice contains 5. 1 g to 8. 1 g of protein and 75.6 g to 85 g of carbohydrates, which can provide 344 kcal to 363 kcal of heat. Traditional Chinese medicine believes that glutinous rice is sweet in taste and warm in nature, and has the edible value of tonifying the middle warmer and benefiting qi.

Sticky rice flour is made by grinding the seeds of Gramineae rice (rice), also known as rice flour or indica rice flour. It is the raw material of all kinds of food, and it is also the lowest waxy variety in all kinds of rice. It plays an irreplaceable role in glutinous rice flour. Pay attention when buying sticky rice noodles: the truly pure sticky rice noodles are not white, but slightly gray.

Soak glutinous rice overnight, grind it into pulp with a water mill, and hang it in a cloth bag overnight. After the water drops dry, break up the wet glutinous rice flour dough and dry it. Of course, you can also buy ready-made glutinous rice flour in the supermarket. Jiaozi, Yuanxiao and other foods and family snacks can be included, which is famous for its unique flavor.

Required materials: sticky rice flour 160 g into powder 140 g corn starch, 20 g chestnut powder, 20 g clear water and 800 g eggs.

Manufacturing steps: 1. Put all the powder together, add water several times, stir while adding, just stir into rice slurry, and break the eggs for later use.

2. Then find a stainless steel flat-bottomed plate, the largest one, which can be put on the wok at home, because there is no professional steamer at home. Brush the stainless steel plate with oil first, then pour the prepared rice paste on the plate and shake the plate to spread the rice paste evenly on the plate.

3. Cover and steam for 1 min. When the surface of the rice slurry is formed, pour the egg liquid on it, then cover and steam for about 2 minutes. When you see that the rice paste is milky white and the skin is blistered, you can cook it quickly, then push it with a spatula, roll it into a long roll, put it on a plate and pour it with your favorite sauce. That's my answer. Thank you for reading.