The role of rice milk in rice noodles is oiled, and do you need to add oil to the rice milk used to

Oiling rice milk with rice flour is to enhance the fragrance and prevent sticking drawers. Here's how:

Tools Raw materials.

Appropriate amount of pork, a pinch of green onion, an appropriate amount of corn starch, an appropriate amount of rice noodles, an appropriate amount of chestnut flour, an appropriate amount of soy sauce, an appropriate amount of spicy seeds, a pinch of salt, an appropriate amount of oil, and 1 spoon of light soy sauce.

1. Mince pork.

2. Add salt and marinate for 10 minutes.

3. Finely chop the green onion.

4. Pour cornstarch, chestnut flour, rice flour and water into a bowl and stir well.

5. Put oil in the pot, pour in the rice milk, and put the minced meat.

6. Put the rice milk bubbles and roll up the chopped green onions.

7. Add soy sauce and oil to pour spicy seeds.

8. Finished product drawing.

Oiling rice milk with rice flour is to enhance the fragrance and prevent sticking drawers. Here's how:

1. Mix 500g of old rice and 600g of water and soak for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, the rice milk ground out is more delicate, and the service life of the refiner is prolonged).

2. Grind the same amount of old rice and clear water, pay attention to the speed of pulping to be uniform, otherwise the heating of the grinding machine will lead to too much cooked pulp and affect the quality of rice noodles.

3. Mix 50g of wheat corn starch with an appropriate amount of water, and mix evenly with the rice milk in 2 steps.

4. Raw and cooked pulp: the ratio is: raw pulp is about 10:1 than cooked pulp, and refined salt is added.

5. Put some peanut oil or roast duck fat in the drawer, and then spread the appropriate amount of raw and cooked pulp into the drawer evenly (you can add minced meat or eggs, etc.), the thickness is about 1 millimeter, steam for about 1 minute, and use a special shovel for rice noodles to spread the rice noodles from front to back, or from back to front drawers.

It's just more slippery, and it doesn't get on the utensils when steaming.

Oiling rice milk with rice flour is to enhance the fragrance and prevent sticking drawers. Here's how:

Tools Raw materials.

Appropriate amount of pork, a little green onion, an appropriate amount of corn starch, an appropriate amount of rice noodles, an appropriate amount of chestnut flour, an appropriate amount of soy sauce, an appropriate amount of spicy oil, a little salt, an appropriate amount of oil, and 1 spoon of light soy sauce.

1. Mince pork.

2. Add salt and marinate for 10 minutes.

3. Chop the green onion and chop it.

4. Pour corn starch, chestnut flour, rice flour and water into a bowl and stir well.

5. Put oil in the pot, pour in the rice milk, and put the minced meat.

6. Put the rice milk bubbles and roll up the chopped green onions.

7. Add soy sauce and oil to pour spicy seeds.

8. Finished product drawing.

Add oil to the rice milk for making rice rolls, and the method is as follows: 1. Ingredients: 150g of glutinous rice flour, 450ml of water, 3g of salt, 2 tablespoons of raw rice, 2 tablespoons of oyster sauce, 30g of corn starch, 15g of flour, 5ml of blended oil, appropriate amount of shrimp, appropriate amount of Yuanzhen sugar, and appropriate amount of lettuce.

2. Practice 1Prepare ingredients such as lettuce, minced meat, shrimp, eggs, etc. 2.

Prepare ingredients such as rice flour, salt, oil, corn starch, and clear noodles. Grams of sticky rice flour pour in a basin. 4.

Add 450 grams of water and stir evenly, then set aside to soak naturally for three to four hours, I only soaked the celery key for two hours, so that the vertical wide powder and water are more even. 5.Add salt, oil and cornstarch and stir evenly to form a thin batter.

6.Add the light soy sauce, oyster sauce and sugar to the bowl. 7.

Bring oil to a boil in a hot pan. 8.Scoop up the oil and pour it into a light soy sauce bowl.

9.Prepare a raw oil broom scraper. 10.

Prepare a plate for steaming powder. 11.Bring water to a boil in a pot and steam for one minute.

12.Take it out and sweep the oil. 13.

Stir the batter and serve. 14.Pour into a pizza pan with oil swept.

15.Add the beaten eggs. 16.

Add minced meat, shrimp and lettuce, steam over high heat for a minute and take out 17Scoop out with a scraper and serve in a dish. 18.

Add your own sauce and serve.

The rice milk method for cheong fun is as follows:

1. Prepare rice milk with rice. Prepare 100 grams of aged rice, wash the aged rice with clean water and filter, soak it in water for 5 hours, pour the soaked soft aged rice into the wall breaker, then pour in 100ml of water, directly use the water to soak the rice, do not take another water, add 50 grams of starch, 30 grams of sweet potato flour, and 30 grams of flour to the beaten rice milk and stir evenly.

2. Prepare rice milk with sticky rice flour. Prepare 100 grams of sticky rice flour, 80 grams of flour and 30 grams of corn starch and mix them evenly, pour in 400ml of water and stir evenly, increase some water according to the viscosity, and the prepared rice milk can be used directly to make rice rolls. This way of making rice milk is relatively simple and fast, but you need to grasp the ratio of materials, otherwise it is easy to stick to the pan and other situations.

Rice milk blending method of rice rolls:Stir 500 grams of rice flour, 10 grams of refined salt, 30 grams of corn starch, 30 grams of raw oil, and one-tenth of a small tablespoon of food additive borax, with 1500 grams of water.

Before each steaming, you should stir the rice milk in the bucket a few times, do not let the rice paste sink to the bottom, scoop up the rice milk with a small spoon and pour it into the steaming pump, shake it evenly a few times, so that there is rice milk on the steaming board, and then the condiments can be used, its thickness is about 1 millimeter, and it is steamed for about 1-2 minutes.

Precautions

1. The amount of water should be flexibly grasped according to the water absorption of rice flour, and the water consumption given above should be a reference amount.

2. It is best to have homemade rice milk, if there is no rice flour available, it should be ground with water (sticky rice flour), so that rice flour ensures the delicate smoothness of rice flour.

3. The steaming time should not be too long, just right. If it is too thick, it will be hard after steaming and easy to clump; If it is too thin, it will not be steamed.

4. The above is the production method of basic rice rolls, and the color is changed with the addition of auxiliary raw materials.

Mix the rice flour with water into a slurry for later use, mix the corn starch with corn starch and corn starch and 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. <

Mix the rice flour with water into a slurry for later use, mix the corn starch with corn starch and corn starch and 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. Note: The amount of water should be flexibly grasped according to the water absorption of rice flour, and the water consumption given above should be a reference amount.

Rice noodles should be ground with water, so that rice noodles ensure the delicate smoothness of the rice noodles. The drawer cloth should be made of white cotton cloth to prevent the powder from leaking.

The method of adjusting rice milk with rice flour is to wash the rice and soak it in cold water for more than 6 hours. The amount of water is not more than rice, so be sure to soak thoroughly.

It's better to have a longer time. Grind 500 grams of rice with 800ml of water to make rice milk, then dissolve 50 grams of corn starch in 100ml of water, pour it into the rice milk and stir well. Dissolve 100 grams of noodles in 150ml of warm water at 55 degrees, pour them into rice milk and stir well.

Finally, add 40 grams of sweet potato starch to the rice milk and stir well.

Cheong Fun is a favorite breakfast for many people, and Cheong Fun in Guangdong is a must. It is roughly divided into two methods: drawer-type cheong fun and a bula-type cheong mate. Although there are differences in the production methods of these two kinds of cheong fun, the taste is smooth and firm, but the drawer type cheong fun is more common.

There are many ways to prepare rice milk, the most common is rice milk made from: rice, corn starch, clear flour and sweet potato starch. When soaking rice, be sure to soak the rice thoroughly, soaking the rice does not require too much water, and it can not be over the surface of the rice.

Before using the prepared rice milk, stir it well.

Summary. Kiss hello kiss The following is the preparation method of rice milk with rice flour Oh kiss 1, 1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn flour, 1 tael of clear flour about 4 catties of water, a little salt and oil, mix well, can not clump, and the water can be added to Oh kiss 2On top of the multi-layer steamed grid or cotton cloth, you can also put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings and seasonings.

After steaming, roll into long strips, cut into sections and put on a plate, generally cut into 3 sections. Pour over the cheong fun soy sauce and serve. Soy sauce preparation:

1 kg of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 yuan of salt, 3 taels of monosodium glutamate, 5 taels of chicken powder, 1 tael of Maggi soy sauce, and about a pound of coriander water [coriander, dried shrimp, star anise, carrots, peppercorns, bay leaves, ginger, and shallots boiled in water] Oh kiss The above is what I am looking for for you Oh kiss I hope it can help you Oh kiss hello kiss hello.

Kiss hello kiss The following is the preparation method of rice milk with rice flour Oh kiss 1, 1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn flour, 1 tael of clear flour about 4 catties of water, a little salt and oil, mix well, can not clump, and the water can be added to Oh kiss 2On top of the multi-layer steamed grid or cotton cloth, you can also put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings and seasonings. After steaming, roll into long strips, cut into sections and put on a plate, generally cut into 3 sections.

Pour over the cheong fun soy sauce and serve. Soy sauce preparation: 1 kg of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 yuan of salt, 3 yuan of monosodium glutamate, 5 yuan of chicken powder, 1 tael of Maggi soy sauce, about a kilogram of coriander water [coriander, dried shrimp, star anise, carrot, pepper, bay leaf, ginger, shallots boiled water] Oh kiss The above is what I am looking for for you Oh kiss I hope it can help you Oh kiss hello kiss hello.

Summary. Rice milk refers to the slurry water made by adding water to the grinding machine after the raw rice is soaked, and the one that does not have an organic machine at home can be broken with water in a juicer, and then filtered the coarser rice dregs.

Rice milk refers to the slurry water made by adding water to the grinding machine after the raw rice is soaked, and the one that does not have an organic machine at home can be broken with water in a juicer, and then filtered the coarser rice dregs.

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

Water Mill Rice Flour: Corn Starch: Cold Water: Boiling Water: Salt: Cooked Oil] = 50:5:5:75:50:1:2.

Ingredients]: 500 grams of rice flour, 50 grams of corn starch, 50 grams of corn starch [Ingredients]: 750 ml of water, 500 ml of boiling water, 1 egg, 2 chives [seasoning]:

20 ml cooked oil, 10 grams of salt, 15 ml of light soy sauce, 15 grams of sugar, 15 ml of sesame oil, 45 ml of water.

First, take a clean stainless steel bucket or stainless steel basin, add 700 ml of water and 500 grams of water milled rice flour in turn, stir evenly into the basic rice milk, and set aside. ②：

Take another big bowl, stir the remaining 50 grams of corn starch, 50 grams of corn starch and 50 ml of water into a thin paste of rice cereal, then slowly add 500 ml of boiling water, stir well with chopsticks while adding until it is completely stirred into a slightly thin rice flour paste, and let it cool for later use. : Slowly pour the cooled rice flour paste into the previously stirred rice milk and stir until it is completely mixed.

After mixing evenly, add 20ml of cooked oil and 10g of salt and stir well again, and the authentic Guangdong rice rice milk is ready. ⑤：

Let's make a powder of Guangdong rice noodles pouring sauce, take a bowl, add 15 ml of light soy sauce, 15 grams of sugar, 15 ml of sesame oil, 45 ml of water in batches, stir well with chopsticks, and then pour it into the pot to heat the sauce fragrance, and serve it out. : Finally, enter the steaming step, brush the rice noodle steaming drawer with a layer of oil, then pour in a pot of rice milk and shake it slightly and spread it out to spread out the steaming drawer, then beat an egg and spread it out, evenly sprinkle a little chopped green onion, push it into the steamer and steam it for 3 and a half minutes, then take it out, shovel it evenly into the plate with a drawer knife, pour the sauce that has been adjusted before, and a delicious authentic Cantonese rice roll is ready.

The preparation of rice noodles is as follows:

Ingredients: 500 grams of rice flour, 30 grams of corn starch, 35g of starch.

Excipients: 10 grams of salt, water, 30 grams of raw oil, food additive borax.

Tools: basins, spoons.

Stir 500 grams of rice flour, 10 grams of refined salt, 30 grams of corn starch, 30 grams of raw oil, and one-tenth of the food additive borax, and 1500 grams of water.

Difference Between Rice Flour and Wheat Flour:

1. Compared with rice flour and small burial wheat flour, it must be the gluten of wheat flour.

2. Rice flour is mainly composed of starch and agar, and it is rice milk after soaking in water and grinding.

3. Wheat flour is mainly composed of starch and gluten, which becomes starch and a ball of gluten bending and infiltrating network after washing, which is elastic and extensible, and can be stretched for a long time, while rice is not.

4. Because the molecular chain structure of rice is relatively short, while the main molecular chain structure of wheat molecule is relatively long, wheat flour is used when making steamed buns, bread, noodles, buns, dumplings and other foods, which is more widely used than rice.

5. Rice flour is generally made of rice, rice skin, rice cakes, cut cakes, etc., and glutinous rice flour is generally made into glutinous rice balls and zongzi food, which is generally more viscous.

6. Like rice noodles, Guangdong rice noodles, rice noodles, etc., are all made of rice, but the gluten is not ideal, and wheat starch is generally added to improve the gluten and whiteness. The role and use of the 2 types of flour are different, depending on what product you make.