Rice rolls Chaoshan authentic practice, rice rolls Chaoshan authentic how to eat?

1. Mix 500g of Laomibao (i.e. 1 kg) with 600g of clean water and soak for more than three hours (to make Laomibao absorb).

Steamed vermicelli roll

Proper moisture will make polished rice pulp more delicate and prolong the service life of refiner.

2. Use clean water to grind the same amount of old rice, and pay attention to the uniform pulp discharging speed, otherwise the heating of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls.

3. Mix 50g of raw wheat flour with appropriate amount of water, and evenly mix with the rice slurry in step 2.

4. Make raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10: 1, and add refined salt.

5. First put some peanut oil or roast duck oil in the drawer, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately). The thickness is about 2.5 mm, and steaming 1 minute is better. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls.