A complete recipe of rice noodle rolls and rice rolls

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Ingredients for pure rice flour home version of rice rolls

Rice roll slurry: 100 grams of rice flour, 20 grams of potato starch (or corn flour), medium gluten 10 grams of flour (ordinary flour) (can be replaced with rice flour if unavailable) 2 tablespoons of oil, 140 grams of boiling water, 135 grams of rice rolls, soy sauce: 3 tablespoons of light soy sauce, 2 tablespoons of boiled water, 1 tablespoon of oil, 1 tablespoon of oil

Steps to make pure sticky rice flour home version rice rolls

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Step 1

Mix all the flours and mix well. Divide into 2 portions, the ratio is about 6:4

Step 2

Make cornstarch slurry: add a large portion into cold water and stir until there are no particles

Step 3

Make cooked flour slurry: Pour a small portion of the flour into hot water. Be careful when pouring the hot water. Pour it slowly. Save the water and pour it into the flour in one line. Stir while pouring. , to prevent the flour from being completely cooked, just stir until there are no particles

Step 4

Pour the cooked flour slurry into the raw flour slurry. The raw and cooked flour slurry is completed. Add 2 tablespoons of oil to the raw and cooked slurry, mix well, and let it sit for 10 minutes

Step 5

While the slurry is being placed, we can use it to make rice rolls and soy sauce. Put all the ingredients into the pan, because most of the pans are non-stick pans, which can prevent the soy sauce from sticking to the pan. Bring to a boil over medium-low heat until the sugar is dissolved. The delicious rice rolls and soy sauce are ready

Step 6

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Start boiling water to prepare the rice rolls. If you are using a stainless steel plate or plate to prepare the rice rolls, it is best to brush a layer of oil on the plate. Because I couldn’t find a big dish at home, so I wrapped a layer of plastic wrap on the steaming plate. I was too lazy to brush oil? You can try wrapping a piece of plastic wrap on the dish

Step 7

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Every time you steam a plate, mix the flour slurry first to prevent uneven sedimentation. Put a large spoonful of flour slurry first, and then add the meat. The meat should be spread out evenly. , it will be cooked quickly, cover the pot and steam for 1 minute. If there is a lot of meat, steam for 2 minutes. Steaming for minced meat and eggs for 1 minute is enough

Step 8

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Pour it with soy sauce, perfect?