Is rice rolls made of flour or sticky rice flour?

Generally, it is ground rice slurry, and the ratio of water to rice is about zhidao 3:1. If it is too thick, it will be hard and easy to agglomerate after steaming. If it is too thin, don't steam it. Because breakfast rice rolls is fast, sticky rice flour can be used instead of rice slurry, and cooked rice flour, corn flour and raw flour can be added to improve its texture and taste. The preparation method is as follows: 500g of sticky rice flour, 50g of corn flour, 50g of raw rice flour100g, 50g of cooked rice flour are put into a basin, 2,000g of clear water is added to make it into slurry, and then refined salt, monosodium glutamate and salad oil are added and mixed evenly. After mixing the pulp, you can make rice rolls.

Rice rolls is a must in Guangdong, which can be roughly divided into two schools, one is drawer rice rolls, and the other is Bula rice rolls. Although these two kinds of rice rolls are made in different ways from rice paste, they both taste smooth and tender, but now the drawer-type rice rolls is more convenient to make. Today, let's talk about how the rice paste in rice rolls is made.

The taste of rice rolls is closely related to the rice paste used. If you want to make a smooth, delicate, crystal clear and easy-to-shape rice rolls, it is not enough to make rice slurry with rice alone, but to make it with "four kinds of flour". The two complement each other and the ratio is reasonable, so that a good rice slurry can be made. The four ingredients used to prepare rice slurry are rice, corn starch, dried noodles and sweet potato starch, and their ratio is roughly 10: 1:2:0.8. First, explain their respective functions: corn starch is beneficial to the solidification and molding of rice slurry, clear surface can make rice slurry more crystal clear, and sweet potato starch can increase the smooth and tender taste. They are indispensable and important.

Let's talk about the method of making rice slurry first. The first is the choice of rice. Rice must not use new rice, but old rice. Although the taste of new rice is very fragrant, there is too much water, so the rice rolls made will not be very smooth and delicate. Old rice has less water and less gum, and the made rice rolls tastes better than new rice, and it is smooth and thin, easy to shape and not easy to break. Wash old rice first, and then soak it in cold water for more than 6 hours. Be sure to soak it thoroughly. The specific soaking time is not fixed and varies from meter to meter, but it must be soaked thoroughly, and the longer the time, the better. Soaking rice doesn't need much water, just cover the surface of rice. The approximate ratio of rice to water is 500 grams of rice and 800 ml of water.

Firstly, 500 grams of rice is ground into rice slurry with 800 ml of water, then 50 grams of corn starch is dissolved in 100 ml of water, and then poured into the rice slurry and stirred evenly. Then, dissolve 100g fine dried noodles in 150ml warm water (about 55 degrees), pour it into rice slurry and stir well. Finally, add 40 grams of sweet potato starch into the rice slurry and stir evenly. Rice slurry preparation is completed. Rice rolls, a tender city in Guangdong Province. It turns out that rice paste is made of "four kinds of flour", so it is no wonder that it is delicious. The rice paste prepared in this way is used to make rice rolls, which can be crystal smooth, thin and transparent, firm, tender and delicious. Of course, although rice rolls is a snack, it is also profound and varied. This is just one of the ways, which is more popular, but very easy to use. Friends who like to eat rice rolls can try it themselves.