How to make your own rice rolls?

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

Beef rice rolls

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.

Features: the entrance is soft and smooth, elastic, sweet in color and memorable. (rice rolls, the capital city, mainly tastes the taste of rice rolls, with less stuffing, and rice rolls is thinner. )

Ingredients: mung bean sprouts, pork and vermicelli.

1. Chop the pork, then mix with salt, chicken powder, a little sugar and raw onions, and add some spiced powder if you like.

2. Spread the pork and mung bean sprouts thinly on the vermicelli and carefully roll them evenly. Delicious rice rolls, delicious rice rolls, delicious rice rolls.

3. Put rice rolls in a pot and steam for about 10- 15 minutes.

4. After steaming, take the pot and pour the adjusted sauce, and the delicious vermicelli will be ready!

Kekou rice rolls

Tips:

1. White cotton cloth should be used for steaming rice rolls, and the cloth hole should not be too big, otherwise it will leak powder.

2. You can also add minced meat or shrimp when steaming powder. If you use braised pork ribs or stewed beef brisket soup as sauce, the taste will be more delicious.

Mushroom and shrimp rolls

Ingredients: fresh shrimp, mushrooms, glutinous rice flour, corn starch and water.

Accessories: chopped green onion, horseshoe powder, oil, salt and shredded ginger.

1. Heat the oil in the pan.

2. Add sliced mushrooms and onions.

Step 3 stir fry over medium heat

4. After frying, take out the mushrooms and add the coriander.

5. Pour in soy sauce,

6. A little sugar

7.a bowl of water

8. A few drops of sesame oil

9. After boiling, turn to low heat and cook for 3 minutes. When in use, the dregs are filtered out.

10. Prepare fresh shrimp, shell and remove shrimp gut. You can marinate the shrimp if you like. I have to marinate it with a little ginger! Chop chopped green onion for later use, prepare sticky rice flour, ground rice flour and horseshoe powder, mix them in proportion, and add a certain proportion of water to make rice slurry (in fact, if rice is used for pulping, the water volume will change according to the quality and water content of rice, but most families don't have such a rice slurry grinder, so it is not as good as the original slurry, but it is not bad).

1 1. Add a proper amount of salt and a few drops of oil to the rice slurry. Salt is added to make the steamed food in rice rolls not too spicy. The amount of salt is much less than that of the usual soup, so there is no need to season it.

12. The prepared rice paste will not be too thick or too thin. Remember this state when you scoop it up and fall down. Just keep it like this next time, but some flour is wet, which may require less water, but it won't be too far.

13. Put the water in the pot and bring it to a boil. Water should always be in a state of boiling and steam. Put it in a steaming rack and coat the steaming plate with oil, so that the vermicelli will fall off easily and keep the humidity.

14. It is best to steam the whole plate first and level it unevenly. Otherwise, the steamed vermicelli is thick and thin.

15. Scoop in a spoonful of rice paste and spread it clockwise or counterclockwise or obliquely. It can be spread evenly anyway. If it can be spread evenly, if there is still a lot of rice paste flowing out, pour out some! This can ensure the thinness of rice rolls. Add shrimps and fried mushrooms, and spread it again. The rice paste on the steaming plate must be spread as thin as possible. Immediately put it into the steamer and cover it.

16. It is estimated that when the vermicelli is shaped, chopped green onion can be sprinkled (just a few tens of seconds) and chopped green onion can also be placed at the beginning. It doesn't matter, just like it! Then wait a few tens of seconds, the heat may be longer, and you can take it out when you see the skin powder turning white and foaming!

17. Roll it up with a scraper! Wrap the shrimp! You can shovel your own food with one knife.

18. Finally, roll it up, cut both ends flat, and then put it on the plate. [ 1]