How to make delicious rice roll rice milk?

How to prepare Guangdong rice roll rice milk? Any tips?

Hello everyone, I am from Lindaguan, and my answer is: The rice milk of "Authentic Cantonese Rice Roll" is actually very particular about the preparation. Some people have made Cantonese Rice Roll or are just getting started. Friends should all know the main ingredients of Guangdong rice roll rice milk, but most of these friends only know that making rice milk mainly requires the use of "rice flour + starch + water". These three ingredients are mixed to make it, but in fact The statement is still relatively rough. If you don't know "the selection of these three ingredients, their respective addition ratios and the skills in the mixing process", then there is actually a huge gap between making authentic Cantonese rice rolls and rice milk. Miles away is no exaggeration. So how to choose the ingredients for the rice milk preparation of Guangdong rice rolls? What needs to be used?

》The first ingredient "water-milled rice noodles": To make an authentic Cantonese rice roll, the first essential ingredient is "rice flour", and this rice flour is not the ordinary rice flour of the public, but It is "water-milled rice flour", which is made by grinding raw rice with water. It has a delicate taste and is the main ingredient for making Cantonese rice roll rice paste.

》The second ingredient "cornstarch + cornstarch": If you want to make a "tender and translucent" Cantonese rice roll, it is definitely not enough to add rice flour to the rice milk. You need to mix it with tender rice flour. Better cornstarch can greatly increase the delicate taste of Guangdong rice rolls. However, just increasing the delicate taste is not enough. You also need to add an additional ingredient of cornstarch to increase the gluten and elasticity of the rice rolls and make the rice rolls more chewy. The noodles are more complete in shape and slightly chewy in the mouth. They are delicious and tender without losing the taste. This is the characteristic of authentic Cantonese rice rolls.

》The third ingredient "cold water + boiling water": Many people only know how to add water when making Cantonese rice rolls, but they don't know what water to add. In fact, the water added when making Cantonese rice rolls is also very particular. , in addition to adding cold water to mix the rice noodles, you also need to add a certain amount of boiling water to "scald rice noodles". The principle is similar to "scalding noodles", in order to allow part of the rice noodles to be cooked in advance to form more elasticity. and transparency, making the overall rice milk easier to steam and more tender and refreshing when making rice rolls.

——After talking about the above three important ingredients for Cantonese rice rolls, there are actually two equally important ingredients that have been ignored by everyone.

》The fourth ingredient "salt": A delicious and refreshing Cantonese rice roll definitely needs to "bring its own base flavor". If you just rely on the sauce to mix well and eat it, in fact, the rice roll will still taste the same when you eat it. It is definitely tasteless, so if you add an appropriate amount of salt to adjust the base taste when preparing the rice milk, then the prepared Cantonese rice roll itself will have a little salty taste, so when paired with the sauce, it will be delicious inside and out. It is delicious and leaves a fragrant taste in your mouth.

》The fifth ingredient "cooked oil": After adjusting the above 4 ingredients, the entire rice paste is basically 90% complete, but this alone is still not enough. If you take this directly If rice milk is steamed to make rice rolls, the steamed rice rolls themselves will still be relatively dry when eaten. At this time, if you add a certain amount of cooked oil to the rice milk and mix well, not only can the rice milk be greatly increased, In addition to smoothness, it can also bring good "non-stick" ability to the rice milk, making the steamed rice rolls easier to scoop out and the taste more smooth and delicious. What is the proportion of ingredients in an authentic Cantonese rice roll?

The ratio of authentic Cantonese rice rolls is not uniform, but there is a basic ratio:

Water-milled rice noodles: cornstarch: corn starch: cold water: boiling water: salt: cooked Oil = 50:5:5:75:50:1:2. So how to make an authentic Cantonese rice roll? What are the specific steps?

In fact, after understanding all the above ingredients and their corresponding ratios, the next thing you have to do is the most important practical link. In order to ensure everyone’s perfect practical experience, I will The detailed steps for making Cantonese rice rolls will be listed for everyone. You are welcome to save and learn. Authentic Cantonese Rice Roll - Features: Tender, smooth and refreshing, with a lingering flavor, easy to make and easy to make.

Ingredients: 500 grams of water-milled rice flour, 50 grams of cornstarch, 50 grams of corn starch

Ingredients: 750 ml of water, 500 ml of boiling water, 1 egg, 2 chives< /p>

Seasoning: 20 ml cooked oil, 10 g salt, 15 ml light soy sauce, 15 g sugar, 15 ml sesame oil, 45 ml water

Tip: 1 gram = 1 ml

——Start making——

①: First, take a clean stainless steel bucket or stainless steel basin, add 700 ml of clean water and 500 grams of water-milled rice flour in sequence, stir evenly to form a basic rice slurry, and set aside.

②: Take another large bowl, stir the remaining 50 grams of corn starch, 50 grams of cornstarch and 50 ml of water into a thin rice paste, then slowly add 500 ml of boiling water while adding Use chopsticks to stir evenly and scald the rice flour until it is completely mixed and scalded into a slightly thin rice flour paste. Let it cool and set aside.

③: Slowly pour the cooled rice flour paste into the previously stirred rice milk, stirring while pouring until completely mixed.

④: After mixing evenly, add 20 ml of cooked oil and 10 grams of salt and stir evenly again. Authentic Cantonese rice roll rice milk is ready.

⑤: Next, make a dipping sauce for Cantonese rice rolls. Take a bowl and add 15 ml of light soy sauce, 15 g of sugar, 15 ml of sesame oil and 45 ml of water in batches. Stir thoroughly with chopsticks. Mix evenly, then pour it into the pot and heat until the sauce becomes fragrant, then serve.

⑥: Finally enter the steaming step. Brush the rice roll steamer with a layer of oil, then pour in a pot of rice milk and shake it slightly to spread it over the steamer, then add an egg and scratch it. Spread it out, evenly sprinkle with a little chopped green onion, push it into the steamer and steam over high heat for 3 and a half minutes, then take it out, use a drawer knife to evenly shovel it into the plate, pour the sauce you prepared before, a delicious and authentic Cantonese rice roll. Serve.

Product picture: This is a tender, smooth, delicious, delicious and fragrant Cantonese rice roll. Isn’t it very appetizing? ——Summary of the content: "You ask and I answer"——

Answer: ..... Because the texture of water-milled rice flour itself is rougher than that of starch flour. If it is mixed with Mixing starch and cornstarch together will not be able to effectively scald the flour. At the same time, mixing them separately with water will also help the two to mix evenly later.

Answer: ..... The purpose of this step is actually very clear, but it is also the step that is most easily overlooked by everyone. If you do not first stir the starch and cornstarch into rice paste with a small amount of water, , then directly pouring boiling water into the noodles will easily cause powder splashing. At the same time, directly scalding the noodles with hot water will also cause the gluten and starch to be blanched too low, resulting in the taste of the subsequent rice rolls not chewy and refreshing. .

Answer: .....This has been mentioned before, because the fineness of cornstarch and starch itself is much higher than that of rice flour, but also because cornstarch and cornstarch It contains a certain amount of gluten. If you mix it directly with rice flour, the batter will be too viscous and cannot be stirred well. The texture of the prepared rice rolls will be too chewy and stiff. Therefore, here are the steps The added cornstarch and cornstarch must be scalded with boiling water to remove the gluten before adding. At the same time, it can effectively ensure that the mixed rice milk has just the right consistency, making it smoother and easier to stir.

Answer: ..... This is actually easy to understand, because when making the rice milk, I have already added salt to the rice milk to add a base flavor, so it is ready. The rice roll itself will have a certain salty taste. At the same time, let's take a look at the preparation of this sauce. The light soy sauce added has its own salty taste, while the white sugar added brings sweetness and freshness. The sesame oil added later will It is to add flavor and appetizer, and the water added at the end is to dilute the concentration to ensure that the sauce can withstand the heat when it is cooked in the pot and will not be burned too quickly and change the flavor. Therefore, with this seasoning combination, the sauce does not Need to add more salt.

Answer: ..... The purpose here is actually the same as everyone's baking. The main purpose of brushing oil is to prevent the steamed rice rolls from sticking to the pan too much, so that they can be cooked faster. It is easy to scrape it off, which not only increases the efficiency, but also makes the rice rolls coated in oil more crystal clear and appetizing.

Conclusion: How to make authentic rice rolls, from rice milk to rice rolls, to the preparation of seasonings

Rice rolls are a famous snack in Guangdong that is popular all over the country. Well-made rice rolls are really delicious. If it tastes good, that means you can enjoy it. If the rice rolls are not delicious, they will be really unpalatable. If you think rice rolls are not delicious, then I suggest you go to Guangdong and try the authentic rice rolls if you have the opportunity. Guangdong rice rolls, maybe you won’t say that rice rolls are unpalatable.

How to make delicious rice rolls? There are things to pay attention to in every step starting from rice pulp. Let’s start with rice grinding to see how to make rice rolls. came out. How to grind rice milk?

Let’s take 500 grams of rice as an example. Soak it for one night. After soaking, remove the water and it will be about 650 grams. Then add 750 grams of water and use a wall breaker or soybean milk machine to make rice milk. Then add 130 grams of tapioca flour and 250 grams of water and stir evenly to turn it into starch water. Then pour the dissolved starch water into the rice milk and stir evenly. In this way, the rice milk is prepared.

There are ready-made rice rolls for sale online. It is very convenient and trouble-free to buy ready-made rice noodles and mix them into rice milk. If you buy rice noodles, just make them in a ratio of 1:2 between rice noodles and water. How to marinate beef mince?

Cut the beef into very small pieces, mince the ginger, chopped green onion, appropriate amount of salt, chicken essence, starch, then add a little more water and mix well. Pork stuffing can be marinated in the same way. How to make soy sauce for rice rolls:

The ingredients used to make authentic Cantonese rice rolls and soy sauce are 45 grams of rock sugar, 380 grams of water, 8 grams of chicken powder, 8 grams of fish sauce, and 12 grams of MSG. grams, 20 grams of dark soy sauce, 125 grams of light soy sauce, 5 grams of Maggi umami juice, cut green onions into sections, cut parsley into sections, coriander, sliced ??ginger, sliced ??garlic, sliced ??shallots, sliced ??carrots, soaked in water mushroom.

Add a little more oil to the pot than usual for stir-frying, then put the ginger slices, garlic slices, and shallot slices into the pot and stir-fry over low heat until fragrant, then add green onions, coriander, carrots, Stir-fry parsley and shiitake mushrooms over low heat until fragrant, then add rock sugar 4, water, chicken powder, fish sauce, MSG, dark soy sauce, light soy sauce, and Maggi umami juice. Bring to a boil over high heat, then turn down to low heat and cook. Turn off the heat after 3 minutes, soak for another half an hour and then remove all the ingredients, so that the rice rolls and soy sauce are ready. How to make rice rolls:

1. Prepare rice milk, vegetables, eggs, meat fillings and other ingredients you like.

2. If you don’t have special tools for making rice rolls, then find a stainless steel flat plate that can be placed in a steamer.

3. Brush a thin layer of oil on the plate, stir the prepared rice milk with a spoon for a few times, then ladle the rice milk into the plate, and then shake the plate up and down and left and right a few times. , let the rice milk be evenly distributed on the plate. When pouring the rice milk, be careful not to make it too thick, so control the amount of rice milk. Spread the rice milk flat and sprinkle some of your favorite fillings on it, and then use a spoon Break up.

4. Boil water in a steamer, put the plate into the steamer and cover it with a lid. Steam over high heat for 6-8 minutes. Be careful that the steam will burn your hands when taking it out. It is best to wear gloves.

5. After steaming, take it out and roll up the rice rolls with a special shovel.

6. Finally, pour the prepared special soy sauce. A few tips you need to know when making rice milk:

For rice rolls, rice milk is the most important. Here are three tips to pay attention to when making rice milk.

1. Choosing good rice is the key

The key to delicious rice rolls lies in rice milk, and the key to good rice milk lies in rice, so it is crucial to choose rice suitable for making rice noodles. . You should choose better rice to grind it into powder, and then filter it through a finer mesh to filter out the coarser rice, so that the rice rolls you make can have a more delicate texture.

You can use better rice for your own food. In order to reduce costs, stores outside generally use cheaper rice.

2. Use the right starch

Starch can coagulate in rice milk. This is more critical. There are many varieties of starch, such as corn starch, sweet potato Starch, potato starch, wheat starch, tapioca starch and pea starch. Among these starches, tapioca and pea starch are relatively more suitable, because the rice rolls made with these two starches will taste better and look better. More transparent.

3. Reasonable ratio

If you want good rice milk, the ratio of rice milk and starch must be reasonable. Generally, rice milk and starch are prepared in a ratio of about 8:3 Better. The rice rolls made with this ratio are the chewiest and have the best taste.

4. Preparation technique

When we prepare the rice milk, we stir it clockwise first, and then stir it counterclockwise, so that the rice milk made from the rice milk will make the rice rolls chewy. tasty.

Because the rice milk and starch in the prepared rice milk are easy to sink to the bottom, so every time you scoop out the rice milk for steaming, you need to use a spoon to stir the rice milk a few more times, and then scoop out the rice milk again. . What causes rice rolls to run out of pulp?

The situation of rice rolls running out of pulp is generally caused by the following reasons.

1. The rice milk is not prepared well. If it is too thin or too thick, it may cause the rice roll to run out.

2. The oil for washing the dishes is not prepared well. Either the oil quality or the proportion problem may cause the rice rolls to run out.

3. If the oil on the plate is too thick, it will also cause the pulp to run out.

4. By comparing the above three points, you can easily solve the problem if you find it. The following is a question-and-answer session:

Question: Why does the pan run so badly after oiling?

Answer: Before pouring the rice milk into the plate, be sure to brush it with a thin layer of oil. This will make it easier for the rice rolls to come off the plate after steaming. However, this oil does not exist alone and needs to be mixed. For a blended oil, use ordinary edible oil and add peanut base oil, and mix evenly at a ratio of 3:1.

When mixing the base oil and if you can’t find the peanut base oil (peanut oil precipitates), use pure peanut oil and ordinary oil to mix it.

Question: Can I use other starches if I don’t have tapioca starch?

Answer: Yes, you can mix corn starch and wheat starch and the effect will be good. If wheat starch is not available, use whatever starch is available. Conclusion:

You may find it complicated the first time you make rice rolls. In fact, it won’t be so difficult if you make it a few times. After learning it, you can eat delicious rice rolls at home in the morning. This is such a meaningful thing. The quality of rice milk is related to the taste of rice rolls. Let’s share how to make rice milk for Guangdong rice rolls!

Whether the rice roll tastes good or not mainly depends on the rice milk. The rice roll is not slippery, not tender, and tastes astringent. If you make it yourself, you will find it unpalatable. If you use it for business, you will undoubtedly damage your own brand. So, How to make good rice milk? Next, I will teach you how to make Cantonese rice roll rice paste.

Making rice milk

Old rice is used. New rice has a strong aroma, but has a lot of water. The rice rolls produced are not smooth enough. Old rice has low viscosity and is gummy. Less, the rice rolls taste better than new rice. It will not be sticky, but smooth and thin, and will not break easily. However, due to the long storage time of old rice, the starch content of old rice is less than that of new rice. From a health perspective, old rice does not have as high a nutritional value as new rice.

Wash the rice before soaking, and then soak it in water. The soaking time should be between three and eight hours, depending on the rice. Old rice The soaking time is relatively long. You don’t need a lot of water to soak the rice. Just make sure it covers the rice. Depending on the local weather, it is fine as long as the rice is not soaked sour and rancid. After soaking, add a corresponding proportion of water to grind it. This ratio is generally One pound of rice requires about 800 grams of water.

After grinding, add 50 grams of corn starch. Use 100 grams of water to dissolve the corn starch, then pour it into the rice milk and stir evenly. Then add 100 grams of wheat flour. Wheat flour needs to be dissolved in 150 grams of warm water (about 50 degrees).

In addition, adding sweet potato flour to rice flour can also make rice rolls tender and smooth. The ratio is about 30 grams of sweet potato flour to one pound of rice.

Of course, using additives can also make intestinal powder tender and smooth, but why use additives when there are natural and healthy methods? What's the difference between this and self-defeating signs? Nowadays, people’s concept of food consumption is: healthy, delicious, high quality and low price. If customers know that your food uses additives, you will have to close your doors soon. This is the end of sharing about the production of Guangdong rice rolls and rice milk. I hope Helpful for you.

Different regions have different ways of making rice rolls, but I think Guangdong rice rolls are still delicious. They are famous for being thin, tough, fragrant and smooth. It is also said to be as white as snow, as thin as paper, shiny, smooth and delicious.

Today I will introduce to you the recipe of rice roll rice paste seasoning

500 grams of sticky rice

200 grams of clear noodles

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5 grams of salt

50 grams of salad oil

Appropriate amount of cooked pulp

Boil 3 liang of ground rice milk (also called raw rice milk) and 2 pounds of water, and stir into a paste.

Appropriate amount of water

Method: Mix the ground rice milk, clear noodles, salad oil, salt, and appropriate amount of cooked pulp together. Use an appropriate amount of water to make a paste. The paste should not be thick, but should be thin and flow like soup

Notes

1. Soak sticky rice for five hours. Then grind it twice with a refiner.

2. Chengmian is wheat starch, and salt is added to make the rice roll tough. The purpose of adding oil is to make it easier to scrape up when cooking.

3. The purpose of adding cooked slurry is to prevent the rice rolls and rice slurry from settling. 4. You have to control the thickness yourself, make it into a paste, and slowly control the amount of water

Today we will reveal to you the full set of techniques for Guangzhou imprinted rice rolls, including of course the rice milk preparation process for Guangzhou rice rolls. !

Yinji rice roll rice milk ratio:

1200g water, 500g old rice, 150g potato starch (Dutch Windmill brand), 100g wheat starch (Hong Kong Double Wrigley brand), Corn flour (Hong Kong Jiale brand) 20 grams. Don’t mistake these two, they have different concentrations and tastes!

Old rice: Guangzhou Zengcheng green-labeled rice storage warehouse (ventilated) will be put out for use after one year.

Preparation method: Soak the old rice in water for 6 hours, then scoop out the rice, grind it into rice slurry, then add 150 grams of potato flour, 100 grams of wheat starch, and 20 grams of corn flour. Serve as intestine powder slurry.

Ingredients for making Yinji rice rolls with soy sauce

1: 5 grams of ginger slices, 20 grams of green onions, 30 grams of onions, 15 grams of coriander, 25 grams of celery, 500 grams of water

Put the above ingredients into a pot and bring to a boil over high heat, then reduce the heat and cook into 250 grams of vegetable soup (do not cover the pot when cooking the soup), then filter out the remaining vegetable soup.

2: 250 grams of vegetable soup, one coriander (put the coriander together with the seasoning), 1 gram of salt, 6 grams of MSG, 9 grams of sugar, 25 grams of light soy sauce, 11 grams of dark soy sauce, 5 grams of fish sauce Grams, 5 grams of very fresh soy sauce, 10 grams of honey, boil 250 grams of vegetable soup first and then add other seasonings to make a sauce.

How to make Yinji Laochang:

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

2. Brush the rice roll plate with cooking oil, then add the rice milk, shake evenly, put it on the rice roll rack and steam for about 30 seconds

3. Add the fillings and steam for another 5 seconds

4. Add the green vegetables and steam for about 5 seconds before pulling them out.

5. Then divide the roll roll skin into two halves and put it into a plate. Pour the soup, soy sauce, scallion oil, Garlic oil is ready to serve.

The most classic snacks in 21 cities in Guangdong have been made. If you don’t understand anything, come to Haodi Food!

This question is a bit general. In fact, there are several ways to make rice rolls in Guangzhou. According to the steaming tools, they can be divided into steamed rice rolls, tunnel style rice rolls, drawer style rice rolls, and basket rice rolls. As for these types of rice rolls, The stone-milled sausage steamed rice tools used in 2000 are the large tunnel type, which is a unique feature of Yunfu River Estuary. The slurry for braised sausage is 1 kilogram of rice ground and then mixed with 4 to 5 liang of noodles. Tunnel-type, cloud-stone-milled sausages, and basket-style sausages are made with cornstarch and flour. Drawer-style sausages are made by grinding 1 kilogram of rice and adding about 2 taels of starch noodles and about 8 yen of cornstarch. Drawer-style sausages are more popular. Just buy special powder and mix it with water. In the actual production, it also depends on the newness of the rice. Different brands of flour will have different proportions. The finished product will be white, thin, smooth and tough

My father once opened a breakfast shop, and he made Fujian rice rolls can also be regarded as the recipe in the store. I will briefly share with you the ingredients for the improved home version

Rice milk: The rice milk here refers to the raw rice that has been soaked and then ground. The slurry is made by adding water to the machine. If you don’t have a machine at home, you can use a juicer to add water and crush it, and then filter the coarser rice residue

Corn starch: The ratio of rice milk to corn starch is 5:1

Garlic granules: prepare 5 granules, mince and set aside for sauce preparation

Black sesame seeds: for decoration

Sweet potato leaves or other green vegetables: use sweet potatoes The leaves will taste very smooth. Steps 1: Mix the rice milk and cornstarch evenly in proportion

2: Prepare a 10-inch iron plate (you can use a pizza pan) , brush with a thin layer of base oil, pour the mixed rice milk evenly, beat an egg (you can also add minced meat), put a few sweet potato leaves, and steam for 4 minutes in a steamer that has been boiled

Three: When steaming rice rolls, you can prepare to adjust the sauce.

Heat the pan, add an appropriate amount of oil, fry the chopped garlic for 1 minute, fry until golden brown, add 200ml boiling water, 2g oil, 1g dark soy sauce, 2g light soy sauce, 1g ten Three spices, bring to a boil

Then prepare a little water starch, pour it into the sauce to thicken it, and then sprinkle with an appropriate amount of black sesame seeds

Four: Now make the rice rolls Once steamed, you can repeat steps 1 and 2 several times to make a plate, assemble it and pour the sauce on it and start eating

Rice rolls are the most common snack in Guangdong. In fact, they are roughly divided into two groups, one is drawer-type rice rolls, and the other is braised rice rolls. The rice milk of these two kinds of rice rolls are slightly different, and the steaming tools are also different. Let me briefly talk about what I know. Friends from Guangdong are welcome to add additional explanations.

In fact, before rice roll machines became popular, rice rolls were steamed by putting rice milk on a steaming cloth and steaming it, because the final process was to remove the steamed rice rolls from the cloth. Pull it up and pull it off, so it is also called "branch rice roll". Nowadays, rice roll machines are very popular, and the process has become more complicated. The rice milk is poured directly into the drawer-type steaming tray, and then placed directly into the steamer. After steaming, just scrape it off with a big white spatula.

Nowadays, if you want to eat traditional bulgur rice rolls, in most cases you can only go to some restaurants or time-honored tea restaurants. However, these two kinds of rice rolls also have their own advantages. Bra rice rolls mainly taste fillings and smooth rice noodles, while drawer rice rolls are more convenient and fast. They mainly attract customers with the taste of sauce and rice noodles.

In fact, this rice roll has special powder. You can buy it specially and just add water to it according to the instructions. A "rice roll set" doesn't cost much and is very cheap. You can make rice rolls at home. But if you want to make your own rice milk, I personally recommend that the ratio of rice: corn starch: noodle: sweet potato starch is 2:1:1:0.4, and the weight of water and rice is about 1:3. The specific amount depends on the individual. To adjust the taste requirements, corn starch helps the rice rolls to solidify and form better, clearing the noodles makes them crystal clear, and sweet potato starch helps the rice rolls to become tender and smooth.

Personally, I still recommend finding rice rolls from a long-established store. It’s a bit troublesome to make them at home. The ratio of rice to milk is a bit too chewy. The taste is for reference only.

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The ingredients used for rice rolls are actually not complicated, they are all common ingredients that are no longer common. If you want to make rice rolls at home, the only difficulty should be the preparation of rice rolls and rice milk. Now I will introduce to you the home version of making rice roll rice milk. After you learn it, you can make rice roll and eat it yourself at home. Recipe for making rice roll rice milk:

Prepare ingredients:

Rice flour, corn starch (clear flour), corn flour

Prepare auxiliary ingredients:

Vegetable oil, water,

Production steps:

Mix the three kinds of powder according to the proportion, add a spoonful of vegetable oil, then add an appropriate amount of water, and stir evenly.

Notes:

1. The dosage ratio of the three powders is 10:1:2, and the dosage ratio of water and powder (all powders mixed together) is 3:1. Only by using the correct ratio of the three types of powder and water can you prepare a suitable rice roll rice milk.

2. It is best to leave the prepared rice rolls and rice milk for a while to allow the rice flour and water to fully blend. Stir again before use to prevent the rice flour in the rice milk from settling. Making rice rolls

We don’t have the professional equipment of rice roll stalls at home. If we want to make rice rolls perfectly, we have to use our brains. The simplest way is to prepare a large flat-bottomed bowl or stainless steel basin, pour a thin layer of rice roll rice milk on the bottom, then sprinkle with the prepared ingredients, boil the water in the pot and steam over high heat for about 3 minutes. , when the rice roll rice slurry solidifies and bubbles, it is ready to be taken out of the pot.

If you want to make rice rolls at home, it is very important to have a flat-bottomed container.

Ingredients to pair with rice rolls:

Rice rolls can be eaten with a variety of foods. Common ingredients used with rice rolls include: lettuce, mushrooms, shrimp, lean minced meat, eggs, beef, etc.

In principle, there are no taboos on what to eat with rice rolls. You can add whatever you like. But one thing is important: the food that goes with rice rolls should be cut into small pieces. Because the cooking time of rice rolls is very short, if the ingredients are too large, the skin of rice rolls may be cooked but the ingredients are not yet cooked. Especially meat ingredients, it is best to mince or cut into small cubes.

Sauce to pair with rice rolls:

You can buy a special sauce for rice rolls, which are also sold outside. If it's too troublesome, you can make it yourself at home.

I introduce a simple household rice roll recipe: water, light soy sauce, dark soy sauce (a little to enhance the color), cooking oil, a little sugar. Mix the ingredients together to prepare the recommended rice roll recipe. Juice. If it's still too troublesome, just pour some light soy sauce and cooking oil and eat it this way.

If you still find it troublesome to make rice roll rice milk, you can directly buy ready-made rice roll wrappers, which are sold in general supermarkets. If we use rice roll skin, we only need to prepare the matching food, which greatly shortens the time of making rice rolls at home, and we can eat delicious rice rolls faster.

Rice rolls are a very famous breakfast dish in Guangdong. They are inexpensive and delicious. To judge whether a rice roll is delicious, the most important thing is to pay attention to the taste. The popular rice rolls must be tender and smooth. It has a bit of toughness and tastes very smooth.

Making rice rolls mainly depends on the preparation of rice milk. The amount of water added is very particular. If there is more water, the rice rolls will not deform and become mushy. If there is less water, the rice rolls will become thick and have no texture. There are two commonly used methods for preparing rice milk: ① mixing multiple raw materials and ② grinding rice as the raw material into rice milk. Let me share with you two methods of making rice milk. I hope it will be useful to you.

Rice roll recipe ①

Recipe: 250g clear noodles, 250g corn flour, 500g rice flour, 200g corn starch, two egg whites, 50g cooking oil, 2000g water

First put the rice flour, cornstarch, clear noodles and corn flour in a large plate, then add 1000g of water, then add the egg white, then stir in one direction for about 3 minutes and then Add another 1000g of water and continue stirring until there are no powdery particles and everything is in liquid form. Rice roll recipe ②

Recipe: 6 pounds of water, 2 pounds of aged rice, 40g of corn starch, 30g of cooking oil

Method:

1. Chen First, soak the 20-year-old rice in clean water for 6 hours to allow the rice to fully absorb water, swell and become soft, then pick it up and drain it. (Note: Summer rice can be soaked for 4 hours, because the hot weather in summer will easily change the flavor if soaked for a long time)

2. Add water to the drained rice, then put it into a grinder and grind it into rice. Slurry, the ground rice slurry should not feel grainy when touched by hand. If there are any grains, you can use a slotted spoon to separate them.

3. Beat the rice milk and add cooking oil, cornstarch and a little water to blend, then stir evenly, and finally use a spoon to scoop out a spoonful of rice milk and pour it out to see if the consistency is enough. It's enough to have a little sticky spoon. (Note: Do not add enough water at one time when grinding rice milk. Leave a little water to add during the final preparation. The ratio of rice to water is preferably: 1:3) Production Tips

1. When using the prepared rice milk, be sure to stir it first and then scoop it into the steaming tray for steaming, because the starch in the rice milk will sink to the bottom if left for a long time. Stir it evenly first to avoid steaming out. The rice roll becomes thicker and tastes worse.

2. The rice used to make rice milk must be aged rice, because aged rice has low starch content, so the rice rolls produced in this way have a smooth texture.

3. The prepared rice milk must be used up on the same day. Do not use it overnight. The taste will change if it is left for a long time.