How to make rice rolls, how to make rice rolls

The recipe and practice are as follows:The recipe uses 50 grams of sticky rice flour, 50 grams of corn starch, 2 eggs, an appropriate amount of peanut oil, an appropriate amount of light soy sauce, and an appropriate amount of chopped green onions.

Pour the rice flour and cornstarch into a large bowl, add about 100ml of water, stir well and set aside.

Put an appropriate amount of peanut oil in a frying pan, and stir-fry the chopped chives until fragrant.

Then put an appropriate amount of light soy sauce and a little water to boil.

Cook the seasoning in a small bowl and set aside.

Use a large iron plate and touch it with a little peanut oil to avoid sticking to the plate.

Pour the prepared batter into a plate and steam for about two minutes.

Then next beat the eggs, cover the pan and continue steaming for a few seconds.

After steaming, roll up the rice rolls slowly, and continue to steam another plate until all the batter is steamed.

Rice rolls, Cantonese breakfast to carry the bully.

1. Prepare 120 grams of sticky rice flour, 20 grams of wheat starch, 30 grams of corn starch, 50 grams of shrimp puree, a little oil and wheat cabbage, 1 egg, a little millet pepper, and 3 spoons of vegetable oil.

2. Prepare all kinds of ingredients. The filling can also be minced pork, or other ingredients that are easy to cook, such as eggs, leeks, oysters, etc.

3. Make rice milk: add water to the sticky rice flour, wheat starch and corn starch, mix and stir well, let stand for 10 minutes and stir well. According to this ratio, the rice skin is thin, transparent, unbroken, and elastic.

4. Spread the rice noodles: Brush the shallow dish with oil and preheat the multi-functional pot over medium heat for 1 minute. If you use a steamer, add water to the pot and boil, pour the rice milk into the iron pan and put it in the steamer to steam.

5. Pour an appropriate amount of rice milk into a shallow dish, shake well, and heat over medium heat for a few seconds. Don't be greedy for rice milk, otherwise the rice skin will be thicker.

6. Sprinkle the filling: Wait for the bottom to solidify slightly, sprinkle a little shrimp puree on the rice milk, crush the wheat cabbage, cover the lid and heat for about 30 seconds. If using a steamer, steam over high heat for 1-2 minutes.

7. Pour a little of the mixed egg mixture on the surface, continue to heat for about 10 seconds, until the egg liquid is almost solidified, and roll up the cooked and discolored rice rolls from one end while shoveling. (The egg liquid can also be added without adding it, just according to personal taste).

8. Set aside the prepared rice rolls. Next, make the sauce: Pour a little oil into a pan and stir-fry the minced shallots, garlic and millet pepper when it is hot. Add light soy sauce, oyster sauce, salt, sugar and water and bring to a boil to reduce the juice. Pour it on top of the prepared rice rolls and you're ready to eat.

Ingredients: 100 grams of special powder for rice rolls, 250 grams of water, 1 piece of pork tenderloin, 1 lettuce.

Excipients: 1 head of garlic, 2 tablespoons of rice rolls and soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of salt, 1 teaspoon of light soy sauce.

1. Prepare all the ingredients.

2. After the pork tenderloin is cleaned, chop it into finely minced meat and set aside.

3. Put the chopped minced meat into a bowl, then add an appropriate amount of salt, light soy sauce and cooking wine to the bowl, stir well with chopsticks and marinate for about ten minutes.

4. Remove the skin of the garlic and chop it into minced pieces. Garlic should be prepared more.

5. Heat the pot, put in a spoonful of cooking oil, heat the pan with cold oil, put in the minced garlic, stir-fry the minced garlic over low heat until golden brown, then put in the rice noodles soy sauce and a little water, after boiling, it is the sauce, Brother Xin took it, and put it out for later use.

6. Weigh 100g of special rice noodles and pour them into a large bowl. 100g of flour can make six strips of rice rolls.

7. Add 250ml of water to the bowl. When adjusting the slurry, the ratio of powder to water is very important, too much water, the slurry is too thin, the rice powder is not easy to form, the water is less, the slurry is too thick, and the rice roll made is not tender enough. I used 100g of powder to 250ml of water, and the ratio was just right.

8. Stir with a spoon while pouring water to form a delicate and thin rice roll slurry, and let it stand for a while.

9. Prepare a stainless steel plate for steaming rice rolls, brush a layer of cooking oil on the surface of the plate, a thin layer is OK, and it must not be too much. If there is too much oil, the slurry will slide around in the pan, which will be difficult to operate.

10. Stir the standing rice noodles again again, then scoop two full spoons of rice noodles and pour them into the stainless steel steaming tray, gently shake the stainless steel steaming tray, and let the slurry spread all over the steaming tray. A thin layer of slurry is just spread over the steaming tray, not too thick.

11. Clean the lettuce, tear it up and sprinkle it into the batter, and then sprinkle some of the minced meat that was marinated before into the batter.

12. Put an appropriate amount of water in the pot, boil the water over high heat until boiling, then put it into the steaming grid, put the stainless steel steaming tray on top of the steaming grid, cover the pot, and steam for two minutes on high heat.

13. When the time is up, open the lid of the pot, and the moment you open the lid of the pot, you can see that the rice rolls bulge up with big bubbles, and the color has all become transparent, indicating that the rice rolls have been cooked.

14. Use a tool to take out the stainless steel steaming tray next to the dust, it is very hot, be careful.

15. Roll up the steamed rice rolls with a clean scraper and place them on a plate. Then steam the next plate until the batter is complete.