How to do authentic Chaoshan rice rolls? Come and learn.

30g sticky rice flour (rice paste)

60 grams of water (rice slurry)

Egg 1 (stuffing)

Appropriate amount of minced meat (stuffing)

Two green vegetable leaves (stuffing)

Radish powder (stuffing) is appropriate.

A small amount of shrimp (stuffing)

Proper amount of oil (sauce)

An onion (sauce)

2 cloves of garlic (sauce)

2 tablespoons soy sauce (sauce)

Authentic Chaoshan rice rolls practice?

The first step is to prepare a small stainless steel basin and mix the glued rice noodles with water. The ratio of sticky rice noodles to water is 1:2, and 30 grams can only make one rice rolls, that is, two rice rolls. Add as many times as you want.

The second step is to prepare the ingredients. Pork is essential. Chop pork into minced meat, add some oil, a little soy sauce or salt, and then add a little water and stir well.

Wash and prepare the vegetables, dried radish and shrimp that need to be added. Add whatever you like anyway.

The third step is to mix the juice. Chop the garlic and shallots into powder, put the oil in the pot, stir fry at about 60 degrees, add soy sauce and stir fry a few times, and then add some water. If you want to lighten it, you can mix it yourself.

The fourth step can start steaming. Put the wok into the upper steamer. If there is no steamer, use a pair of chopsticks. Bring boiling water to a high fire, and then put it into a rectangular stainless steel plate. The size of stainless steel plate is not specified, as long as it can be put into the steamer and covered. Brush the plate with oil, then put it into the pot, and then pour the rice paste into the plate. Before pouring the rice paste, be sure to stir the rice paste evenly, because the sticky rice flour will precipitate, and the amount poured can cover the bottom of the whole plate without too much. If it is too much, the steamed rice rolls will be too thick and not delicious.

Step five, add stuffing, and add whatever you want. Generally, there are two pieces in a rice rolls, one with stuffing and the other without anything, so it won't be too greasy. Also pay attention to one detail. Turn on the minimum fire every time you put the stuffing into the steamer and take it out, or turn down the fire when you put the stuffing into rice rolls to prevent the water from being boiled dry. Turn on the biggest fire when steaming.

Step five, cook! Every rice rolls can do it in two minutes, very fast. Take a spatula and put it on the plate, then pour the seasoning juice and eat!