Why do I make rice rolls sticky steamed plates?

Shrimp cheong fun. Material.

Appropriate amount of fresh shrimp, appropriate amount of chopped green onion, 50 grams of sticky rice flour, 30 grams of flour, 8 grams of water chestnut flour (2 grams of error is allowed), 140 grams of water, oil, salt.

2. Prepare sticky rice flour, flour and water chestnut flour. Mix the powder in proportion, add water and make rice milk.

3. Add salt and an appropriate amount of oil to the rice milk, add salt to make the taste of the rice noodles steamed out not too fast, the amount of salt is smaller than the usual proportion of soup, no need to completely taste, friends who like it can monosodium glutamate, it is not recommended!

4. Put water in the pot and bring it to a boil, and the water should always be kept boiling and steaming. The steaming rack must be placed flat, or the steamed powder skin is thick and thin on one side!

5. It is best to steam the steaming tray a little warmer first, and then apply a layer of oil to it, so that the powder skin is easy to fall off.

6. Scoop in a small spoonful of rice milk, spread clockwise or counterclockwise or obliquely, anyway, it can be spread evenly, and if you feel that if you can spread it evenly, there is still a lot of rice milk flowing, pour out a part! Add shrimp and spread it to ensure that the rice milk is spread all over the steaming tray as much as possible and is not thick, it doesn't matter if there are some small holes or blanks, it doesn't matter! Put it in the steamer immediately and cover it.

7. When it is estimated that the powder skin is set, you can add chopped green onions, and the chopped green onions can also be put at the beginning, it doesn't matter, you can like it! Then wait for dozens of seconds, the heat may be longer, and you can take it out when you see the skin powder turning white and foaming!

8. Then find a scraper and roll it up slowly! Wrap the shrimp! You can also shovel down directly if you eat by yourself, hurry!

9. Repeat like this, and soon you will be able to eat the delicious rice rolls you made! Sauce as you like, sweet, salty, spicy!

To brush the oil on the cutting board, it is recommended to mix the oil, useless vegetable oil.

If the sausage powder is too sticky, it is estimated that there is a problem with the raw materials, or the formula is not standardized. If there is a problem with the raw materials, it is recommended to replace the raw materials used in production. Sausage powder breaks easily and is very relevant to the mixing of rice milk.

The ratio of water and rice noodles to to-poll must be very reasonable. It can't be thick or thin. After steaming too thickly, the flour is too hard, easy to clump, easy to break, has no toughness, and naturally tastes bad.

If it is too thin, it will not be steamed, the rice milk will flow around on the steaming tray, and the final steamed sausage powder will be poorly formed, and it will not be tough and easy to break.

<> stirring the slurry, do not use too little water. Too little water will cause it to not bubble and the sausage powder may be hard! It is also possible that the power of the sausage machine is not enough, so the choice of the sausage machine is also very important for making the sausage machine.

If the power is not enough, it will not bubble regardless of the steam, because the steam bubble is made by a large amount of steam! Let's take 500 grams of rice as an example, after soaking it overnight, the prepared water is about 650 grams, and 750 grams of water is added with a wall breaker.

Or pour the rice milk in a soy milk maker and then use 130 grams of tapioca flour.

Add 250 grams of water to mix and pour in starch water.

The melted starch water is then mixed in the rice milk so that the rice milk is made completely.

There are rice noodles that sell sausage noodles online, and it is convenient to buy ready-made rice milk. If you are buying rice noodles, you can prepare them in a ratio of 1:2 to flour and water.

To make authentic Cantonese sausage powder soy sauce, you should use ingredients to add 45 grams of rock sugar, 380 grams of water, 8 grams of chicken broth and fish sauce.

8 grams, monosodium glutamate.

12 grams, 20 grams, 125 grams, 5 grams of very tasty juice, a piece of green onion, celery, parsley.

Sliced ginger. Then add green onions, coriander, carrots, celery and mushrooms, or dry them in the fire over low heat, then add some rock sugar 4, water and chicken powder, fish sauce, monosodium glutamate, soy sauce, soy sauce, the taste of the sauce is extremely delicious, after turning the heat to boil, boil over low heat for 3 minutes, turn off the heat, let it soak for another half an hour, and then remove all the residue, so that the soy sauce is ready.

This is due to the cheong fun that you steamed out. I didn't put some starch, and I didn't put some other closed hidden materials in the old chong, so there was no sense of tendon. You should pay attention to the temperature, but also pay attention to the way of production, you must pay attention to the skills of production, but also pay attention to the steaming time, and pay attention to the way of stir-frying.

It must be because you have been steaming for too short. It should be noted that the temperature must be high, and it is best to steam for about 30 minutes. Also, be sure to stir constantly.

Maybe it's because you're steaming cheong fun with too little water, and when making it, you need to pay attention to keeping the ratio of water to cheong noodle at 3:1.

1. It is mainly related to the preparation of rice milk with rice flour. If the proportion of rice flour is not well grasped in all aspects, the resulting rice milk is usually too thin or too thick. But whether it's too thin or too thick, it's easy for the cheong rolls to stick together.

2. Therefore, the rice milk must be mixed according to a strict ratio, and the ratio of sticky rice flour and water is about 1:3, in addition, after the rice flour rice milk is stirred evenly, it is best to let it stand for about 20 minutes to 2 hours before starting to make rice rolls. In this way, the rice flour and water can be fully blended together.

3. The steps of making rice rolls.

First of all, you need to prepare about half a catty of powder, then pour it into a bowl, then add about 100 grams of water and stir well, and then prepare a carrot to chop it, beat two eggs, stir it evenly in a bucket in the bowl, stir it evenly and then pour it into the powder, and then put it all into the microwave, beat it on high heat for about two minutes, and finally bring it out, roll it into a roll while it is hot, and eat it after heating.

4. Rice roll practice requirements.

The steps of making rice noodles are actually very simple, there are also some requirements for making rice rolls, the first thing to pay attention to is to say that the selected raw materials, the powder must ensure that it is of high quality, there are many ** on the market Some of the best powder powder is inferior, or the storage time is too long, like that kind of powder can not be purchased and eaten, in the production must pay attention to the amount of some auxiliary materials to be controlled, to be added in proportion, put into the microwave to heat the temperature and time should also be controlled.

It may be that you poured too much, and you definitely didn't match the ratio of rice noodles to water.

The rice rolls steamed by myself are very sticky and weak, what is the reason? Due to the recipe, the sausages are sticky and not chewy. To make sausages, you need to make sauce beforehand.

Whether the sausage is chewy or not is key. The glutinous rice flour used is not cooked. My experience is to use the special powder of sausage powder in the supermarket, which is easy to make and easy to make, but the taste is average.

What's the deal with sticky rice noodles with chewy heads? In fact, sticky sausages are a very common phenomenon. This is because when making the sausages, a lot of water is put in, so the sausages are sticky and not chewy.

It is necessary not only to adjust the concentration of the paste, but also to add two or three kinds of cooking oil. Every time you steam, stir it in a bucket with a spoon. Brush a thin layer of oil on the steaming plate, and the rice milk is not well adjusted.

The quality of raw materials for making colangal rice noodles is better, when preparing colangal rice noodles, the ratio of powder and water must be reasonable, not too thick, the steamed vermicelli rolls are not mixed with water, and the slices are not good, that is, the ratio of meat and starch is not right, if you want to make steamed vermicelli rolls at home, choose sweet potato starch, the ratio of starch meat and starch is roughly three to four taels of starch per pound of meat.

Cheong fun will be inelastic because it is not supplemented with orange flour. Cheong Fun is a specialty of Guangdong, and the flour used in Cheong Fun is corn starch and sticky powder. The rice cereal used to make cheong fun should be fresh rice noodles.

Cheong fun is mostly made from starch. When the rice rolls are steamed, there will be water vapor mixed with the starch, which will make the wet starch sticky and stick to the pot. It is recommended to sweep the oil in the pan before making the rice flour slurry, so that the finished product will not stick to the pan.

It may be that the rice milk is too coarse, and the coarse rice milk is difficult to steam, and it is easy to stick to the pan if it is not steamed. The rice rolls are relatively smooth and not broken, and you can also bake the rice rolls with a little fire. The reason for excluding the oil rubbing is that the rice milk is not mixed well, and the ingredient structure is unreasonable.

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The effect of authentic cheong fun should be soft but not sticky, smooth and smooth. However, due to the deviation of the method we mastered, the rice rolls we made were often unsatisfactory. So, why doesn't cheong fun take shape? Why is cheong fun sticky when steamed?

Why is cheong fun not formed?

Use 60-70% rice flour, 60% new rice flour, 40-30% tapioca starch and stir with water, which can be freely covered in the dish and then put into a pot of boiling water to steam over high heat. For example, if the rice noodles are not formed like the rice noodles, it is estimated that the rice noodles are too thick or lack tapioca starch and lack of stickiness.

Why is cheong fun sticky when steamed?

This is related to the proportion of water, one pound of rice noodles and two pounds of water, an appropriate amount of cornstarch and stir well, and then put an appropriate amount of oil (according to this ratio, the oil should not exceed 30 grams), and the salt should not exceed 10 grams. It is also possible that the rice milk is too rough to grind, the rough pulp is more difficult to steam, and it is easy to stick if the front is not cooked.

What to do if cheong fun is sticky.

First of all, whether you grind the pulp yourself, or use the sticky rice flour you bought, the better the rice you grind, the worse it is, and it is best to make early rice. The better the rice, the stickier it is.

The second is to add clear surface, if it is sticky, you can add more proportion of clear surface.

There is also the addition of cornstarch to increase his taste of huibi and toughness, brightness or hawk chestnut powder.

How to make cheong fun delicious.

Raw materials: 500 grams of rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, 50 grams of corn starch.

Production method: 1. Mix the rice flour with water into a slurry for later use;

2. Mix corn starch with corn starch and corn starch to make a thin paste with a small amount of water, then blanch it into a paste with boiling water, mix it with rice flour slurry and add refined salt and raw oil to mix evenly.

3. Spread it in the cage drawer with a wet white cloth, spread the rice powder slurry on the white cloth, its thickness is about millimeters, steam for about 3-4 minutes, take it out and roll it up from top to bottom in the shape of pig intestines.

Features: soft and smooth, white and sweet, not fat or greasy.

1. After the rice rolls are steamed, if they are too sticky, you should find the reason from the method of production, the biggest possibility is that the temperature of the fire is not high enough, when making rice rolls, you must make the pot hot enough, so that the rice rolls can be cooked quickly, and they are cooked without sticking, in fact, the production of rice rolls is not complicated, but the heat is really important.

2. In addition, when making, it is also necessary to pay attention to the selection of ingredients that are good in the past few years, so that the rice noodles that have just been made taste good, and the probability of sticking to the pan will be much smaller. The problem of sticking to the pan is not only encountered when making rice rolls, but also when making many other foods, but most of them are caused by the heat is not big enough, or the oil is not hot enough.

3. It does take some skills to make this kind of food such as sensitive-limb rice noodles, when I used to buy rice rolls, I have also seen the process of others making them, but they just put the seasoning and send them into the pot, and you can eat delicious rice rolls after a while, and the rice rolls they make are very moist, and there are few cases of sticking to the pot, which is indeed very attractive to buyers, after all, the appearance is high and delicious, who doesn't like it?

1. After the rice rolls are steamed, if they are too sticky, you should find the reason from the method of production, the biggest possibility is that the temperature of the fire is not high enough, when making rice rolls, you must make the pot hot enough, so that the rice rolls can be cooked quickly, and they are cooked without sticking, in fact, the production of rice rolls is not complicated, but the heat is really important.

2. In addition, when making, you also need to pay attention to the selection of good ingredients, so that the rice noodles you just made can taste good, and the probability of sticking to the pan will be much smaller. The problem of sticking to the pan is not only encountered when making rice rolls, but also when making many other foods, but most of them are caused by the heat is not big enough, or the oil is not hot enough.

3. To make this kind of food, you do need to touch the jujube to have some skills, when I used to buy rice rolls, I have also seen the process of others making them, but they just put the seasoning into the pot, and after a while you can eat delicious rice rolls, and the rice rolls they make are very moist, and there are few cases of sticking to the pot, which is indeed very attractive to buyers, after all, the appearance is high and delicious, who doesn't like the stove noisy Min Yin Branch?