How is the rice paste made in rice rolls?

Hello, I'm Teacher Lin, and my answer is: The secret of "Guangzhou rice rolls" is mainly the blending of rice slurry, which is neither flour water nor starch water as we all know, but rice slurry mixed with "rice flour and starch and water", and the ratio of rice flour to starch is very critical, and the best and most commonly used ratio is "8: 2". Here you are, Mr. Lin.

Rice rolls in Guangzhou, also known as rice rolls in Guangdong, is a traditional snack in Guangdong. It originated in Longzhou (now Luoding) in the Tang Dynasty and was unintentionally invented by a Buddhist named Huiji. So rice rolls also has another name for Huiji. This delicious food is mainly made of steamed rice paste and spices such as sweet sauce, hot sauce and sesame.

Ingredients: 80g of rice flour and 20g of starch.

Ingredients: 200g fresh pork, half carrot, lettuce 1, 5 garlic, and shallots 1.

Seasoning: water, soy sauce, sugar, oil consumption, starch water, cooking oil and salt.

Start cooking—

The first step is "processing ingredients": take a clean bowl, pour 80g of prepared rice flour and 20g of starch into the bowl and stir them evenly with chopsticks, then stir them evenly with chopsticks or a blender while adding water until they are mixed into rice slurry that is not too thick or too thin, then let it stand for half an hour, then let it stand for another half an hour and mix it fully (this step of standing and stirring must not be omitted, which will be explained later). While the rice slurry is still standing, the edible materials can be treated, and the fresh pork and carrots can be cleaned, then the water is drained and chopped into minced meat and powder, which are put into a bowl to be mixed together, and an appropriate amount of salt and 65,438+0 tablespoons of soy sauce are added, and the mixture is marinated for 65,438+00 minutes, then the lettuce is rooted, washed and cut into pieces, the garlic is peeled and chopped, and the leek is peeled and chopped for later use.

Step 2: "Cook the sauce": Heat the pot, add a little more cooking oil and slide it (just add a little more oil than usual), then add minced garlic and stir-fry until fragrant, then directly add 300 ml of water (not too much water, just enough), then season, add 2 tablespoons of soy sauce, appropriate amount of salt and half a spoonful of sugar, keep the fire boiling, and then enter the juice collection state.

Step 3: "Steaming rice slurry": Take a pot, add enough water to boil, take a large plate with a clean and transparent garden bottom (transparent or dark plate is preferred, which will be explained later), pour the mixed rice slurry into the plate to lay the bottom, add as little as possible, and it is best to see the bottom through the rice slurry a little, then use a spoon to dig some chopped carrots that have been mixed and marinated before, and then add some lettuce (eggs can be added if you like).

Step 4: "Take out the rice rolls": put it into a steamer after setting, close the lid to keep the fire, steam for about 3 minutes, then close the lid, take it out, scrape it off, put it into a bowl, and put it in rice rolls for eating. Shovel the rice rolls into even pieces, pour in the sauce prepared before, and serve.

Making a picture: Such a delicious, soft and delicious rice rolls is ready. Does it look appetizing?

1. Why does the mixed rice slurry still need to stand 1 hour? -(rice rolls's "smooth" key step)

A: .........., this is a good question. This step is actually very critical. The main purpose is to make the added rice flour, starch and water fully and evenly mixed, so that the final rice rolls is particularly tender, smooth and refreshing.

Reason: Anyone who has eaten rice rolls outside should know that every time a chef in rice rolls pours rice slurry, he will stir the rice slurry several times with a pot spoon before pouring it. In fact, he only did this to ensure the uniform mixing concentration of rice slurry, so as to ensure that every steamed dough tastes the same as a bowl of rice rolls (because rice flour and starch will not be completely gelatinized when directly mixed into water, and it takes time, which is similar to the principle that dough takes time to ferment). It is suggested that the prepared rice slurry be left standing 1 hour and stirred once every once in a while, so that the rice slurry that has been left standing and stirred many times will be more delicate in taste, and the prepared rice rolls will naturally be more tender.

2. Why should starch be added to rice slurry? -(rice rolls's "smooth" key step)

A: Being here in .......... is also a key step to do a good job in rice rolls. To make rice rolls rice slurry, you must add proper amount of starch.

Reason: the rice paste itself is mainly rice flour, because the rice itself is transparent in color and tender and smooth in taste, and the sausage powder made is tender, smooth and refreshing. But if the rice paste is all made of rice flour, the rice rolls will be tender and smooth, chewy and tasteless. Moreover, the pure rice paste is not easy to solidify when steamed (the rice itself is resistant to cooking), and even if it solidifies, the surface will be uneven. The taste is naturally not tender and smooth. However, if a proper amount of starch is added to the rice slurry, the heat resistance of the starch itself will be worse, so it will be easier to steam the rice slurry, and then rice rolls can cook it faster. Moreover, because the gluten of starch itself is better, the taste of rice rolls will also increase, so the rice rolls made from the prepared rice pulp will be more tender, smooth and refreshing.

3. Why do you need to add some water starch to the sauce? —— (The key step of rice rolls's "uniformity, fragrance and taste")

A: This step is also very important in .........., which is why many people always say that the taste is not enough when they make rice rolls.

Reason: Many people in rice rolls do well, but there is always a doubt about the sauce. Why does my sauce taste weak when poured into rice rolls? I obviously added a lot! Why? In fact, the reason is simple, because your sauce is not "delicious" at all! When the normal and ordinary sauce comes into contact with such tender and smooth rice rolls, it will naturally flow to the bottom of the dish due to its strong fluidity, which makes the rice rolls on the surface feel very weak when eaten in the mouth (the time for removing rice rolls from the sauce is too short, so it is difficult to taste). At this time, if you choose to add more water starch to the cooked sauce, the concentration of the cooked sauce will increase a lot, and it can be hung for a long time whether it is brushed on the rice rolls or poured on the rice rolls. Therefore,

4. Why should the plate for steaming rice slurry be as transparent or dark as possible? -(rice rolls's "smooth" key step)

Answer: .........., because everyone's home is different from other people's, and there is no such professional steamer, we need to pay a little attention to some details when using containers.

Reason: The plates commonly used at home are all white, which is similar to the color of rice milk. If the rice slurry is steamed directly in a white plate, it will be difficult to control the weight of the poured rice slurry (the thickness can't be clearly seen), resulting in the steamed rice rolls being coarse and fine, and the taste is different, and the thicker the rice rolls itself, the smoother the taste will be. Therefore, it is suggested that you must first choose a transparent or dark plate when steaming, so that you can better see the state of the bottom when pouring rice paste, and you can ensure uniform weight every time. Of course, the thinner you add, the better, and the taste will be more tender and refreshing!

(1) When mixing rice rolls rice slurry, the best ratio of rice flour to starch is 8:2, which is obtained through many practices.

(2) When mixing rice slurry, it is suggested that rice flour and starch should be mixed evenly before adding water, so that the mixing can be faster and more thorough.

(3) It is suggested that the rice slurry stirred for the first time should be stirred for several times and twice, and it is better to use a stirrer. (4) Students who like to eat tender rice paste can dilute it with more water, but the ratio of rice flour to starch remains unchanged.

(5) The sauce is not fixed, but it must be properly matched with meat and vegetables, so that eating rice rolls can be more nutritious and delicious.

(6) When steaming rice slurry, it must be steamed with hot water, so as to ensure the fastest steaming in rice rolls and keep the tender and smooth taste in rice rolls.

Actually, it is not difficult to be an authentic rice rolls. Mainly to control the proportion of rice paste and the thickness of rice paste added during steaming. Finally, pay attention to the thickening of the sauce, and you can easily make this tender and delicious rice rolls! Why don't you try it quickly?

I am "Master Lin", a relatively wordy but tireless food blogger. If you think this article is helpful, I hope you can praise Master Lin or pay attention to "Master Lin", and I will share more food knowledge and skills for you every day. Master Lin, thank you for watching. See you tomorrow!

This question is a bit general. In fact, there are several ways in rice rolls and Guangzhou. According to the steaming tools, there are Bula sausage, tunnel sausage, drawer sausage and nested basket sausage. As for the stone mill sausage steamer that appeared in recent years, it is characterized by large tunnel type. The size of Bra Sausage is 1 kg of rice, and then 4 to 5 noodles are mixed. However, raw flour and flour were added to tunnel-type and Yunfu stone mill sausages and nest-basket sausages, and 1 kg rice was added to drawer-type sausages after beating, and about 2 noodles of 8 yuan were added with raw flour. More people directly buy special flour to add water to drawer sausages. In actual production, we should also look at the old and new rice. Different brands of powder will make different proportions, and the finished product will be white, fine, smooth and tough.

Today, we will reveal the complete process of rice rolls, a seal in Guangzhou, including the preparation process of rice slurry in rice rolls, Guangzhou.

Yin Ji rice rolls rice pulp ratio:

Water 1200g, old rice 500g, potato flour 150g (Dutch license plate), wheat starch 100g (Hong Kong double wrigley) and corn flour 20g (Hong Kong Le Jia brand). These two must not be mistaken, the concentration and taste are different!

Laomi: Guangzhou Zengcheng Gualv brand rice storage warehouse (ventilated) will be taken out for use after one year.

Production method: soak old rice in water for 6 hours, then pick up the rice and grind it into rice slurry, then add 150g potato flour, 100g wheat starch and 20g corn flour. Rice rolls pulp was obtained.

Material Proportion of Yinji rice rolls Sauce Preparation Method

1: 5g of ginger slices, 20g of onion, 30g of onion, 5g of coriander15g, 20g of celery and 500g of water.

Put the above materials into a pot and bring them to a boil, then turn to low heat and boil them into 250g vegetable soup (don't cover the pot when boiling the soup), then filter the residue and remove the remaining soup.

2: vegetable soup 250g, coriander (with seasoning), salt 1g, monosodium glutamate 6g, sugar 9g, soy sauce 25g, soy sauce 1 1g, fish sauce 5g, fresh soy sauce 5g, honey 10g, vegetable soup first.

Making method of Yin Ji sausage:

1. Fill the steamer with water and bring it to a boil (when steaming rice rolls, be sure to turn on the fire).

2. Brush the cooking oil on the rice rolls plate, then add the rice slurry, shake it well and steam it in the rice rolls rack for about 30 seconds.

3. Add stuffing and steam for 5 seconds.

4. Add vegetables, steam for about 5 seconds and then take them out.

5. Then split the rice rolls peel into two halves, scrape the unwrapped strips, put them on a plate, and pour soup, soy sauce, scallion oil and garlic oil.

Guangdong's most classic snack 2 1 is ready. If you don't know anything, come to Hao Di for delicious food!

"This is something I am very entangled in." I have lived in Nanning, Guangxi for 10 years and know the situation there very well. Nanning, Guangzhou is a city with the same living customs and eating habits among the two cities. I sincerely hope that in the near future, I can eat mechanized diarrhea in Guangzhou, because rice rolls is a very popular food in Nanning, and the price is very low, only 2 yuan. My long-term hope is that low-income people in Guangzhou can enjoy affordable food.

I'm rice rolls. Let me talk about my experience. To make a long story short, it is very important for rice rolls to choose rice. Secondly, the polished rice pulp should be tender. Peanut oil should be added to the finished rice rolls, and soy sauce and cold boiled water should be mixed one by one. It's delicious and original. I want a compliment if you like it.

Rice rolls is a special breakfast in Guangdong. Now not only China likes to eat, but also foreign countries like to eat rice rolls. Nowadays people like to eat rice rolls, but the more they eat it, the worse it tastes, because you can't eat authentic rice rolls in Guangdong. I think rice rolls is not only a delicious breakfast food, but also can make people feel full in the morning. So today I will introduce how the authentic rice paste in rice rolls, Guangdong Province is blended.

Production of Medium Rice Paste in rice rolls and rice rolls, Guangdong Province

If you are fine, no matter which day, 5095

Rice rolls originated in Guangdong, and rice rolls is divided into salty taste and sweet taste. Salty rice rolls's fillings are mainly pork, beef, shrimp and pork liver, while sweet rice rolls's fillings are mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds.

Tools/raw materials

more

Brown rice (500g)

Walter 2l

Preparation of rice rolls rice slurry:

2/3

Soak the brown rice in water first, and then crush the rice with your fingers.

2/3

Grind rice into rice slurry with a refiner. In this way, the rice slurry, the main raw material for making rice rolls, is ready.

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Pour the prepared rice slurry into the bucket.

In fact, there is a special kind of rice noodle in rice rolls, which is relatively simple. It can be directly mixed with water, but the cost is relatively high.

If it is homemade rice slurry, the cost is much lower. This is related to the choice of rice in rice rolls. It is best to use the specified ratio of rice to water. Thickness also affects the transparency and taste of rice rolls. I want to learn rice rolls technology and Xi 'an Dapin snack training.

I have been engaged in rice rolls for more than 20 years and come from the birthplace of rice rolls. The mixing method of pulp is only rice and water. There is no other great god, and the composition of the master is rich and rich. The proportion varies according to the difference of each bag of rice, so it is all based on the feel, and there is no absolute proportion and formula.

Bra rice rolls, one catty of rice flour, half a catty of potato starch with good texture, and three catties of water.