I use sticky rice flour and water to make rice milk, how do I make the cheong fun sticky?

Ingredients: 1000 grams of starch, 200 grams of sweet chestnut powder, a little salt, two corianders, 100 grams of chili paste. In Guangdong, it is called rice noodles Guangdong rice noodles are made of materials:

Ingredients: 1000 grams of starch, 200 grams of sweet chestnut powder, a little salt, two corianders, 100 grams of chili sauce. The practice of Cantonese rice rolls:

1. Mix the starch with warm water into a paste, pour in the sweet chestnut powder and salt, add water and mix until soft, and let stand for 2 hours; 2. Roll the dough into strips, pick it into an embryo, then knead it into a skin, and roll it into a roll; 3. After basketing, let it sit for 2-3 minutes, steam it with boiling water for about a quarter of an hour, and after it comes out of the pot, sprinkle chili sauce and coriander to garnish. (There are many flavors of beef, eggs, pork, etc.).

I am too, obviously use sticky rice flour, but also add Cheng powder, or sticky is not delicious, but also very greasy, I heard that you have to use more than 2 years of old rice (the worst rice) soaked in the rice milk with a stone mill to grind, buy ready-made flour can not make that smooth taste. It's impossible to buy a stone mill for the family, and I'm stuck at this step, so there's no trick!

Trash people won't do, garbage tasks won't sell.

The reason why rice milk is diluted with hot water is mainly related to the characteristics of the ingredients and the production process.

From the perspective of food characteristics, rice ceredom is mainly composed of rice flour (or sticky rice flour) and water. Dashi rice flour itself has good tenderness, but at the same time, it also has high water absorption. If you dilute it directly with cold water, the coarse lack of rice flour may form a small dough during the stirring process, resulting in an uneven texture of the rice milk.

The use of hot water to dilute it can help reduce the water absorption of rice noodles, make rice milk smoother, and also improve the production effect of rice noodles, making them more tender and refreshing.

From the point of view of the production step, diluting the rice milk with hot water will help spread the rice milk more quickly during the production process. Cheong Fun is usually made in two main steps: the rice milk is first coated on a steaming tray, and then the filling is spread and steamed.

If the rice milk is too thick, a thick layer of rice milk may form when the dish is coated, which will affect the taste of the rice rolls. The use of hot water to dilute the rice syrup can reduce its viscosity, making it easier to spread the rock on the steaming tray, so that the thickness of the rice roll is more uniform.

In general, the purpose of thinning rice milk with hot water is to improve the tenderness of rice milk, reduce its viscosity, and make the production process of rice noodles smoother, and the taste more uniform and smooth.

To make rice ceremonial rice milk, you only need to mix 80g of sticky rice flour, 35g starch, 70g of clear flour and 400g of water into a liquid without particles. Cheong fun is a snack that originated in Guangdong, which has appeared in the Tang Dynasty, and there are two types of rice rolls: bula rice rolls and drawer rice rolls.

How to prepare rice milk for rice noodles Preparation materials: 80g of sticky rice flour, 35g of starch, 70g of clear flour, 400g of water The rice milk of rice flour can be mixed at home with sticky rice flour, starch bright hall, and clear flour, we only need to mix them together according to the proportion in the recipe, and then pour an appropriate amount of water into them to dilute them to a state without particles.

How to make rice noodles After we have prepared the rice milk of rice noodles, we can prepare a flat-bottomed plate, and then evenly brush a thin layer of oil on the bottom of it, and then pour the prepared rice milk into it, soak it and shake it evenly, and put it in a steamer to heat until bubbles appear, pay attention to the rice milk should not be too thick. Finally, use a scraper to scrape the skin of the rice rolls and season them to serve.

What is rice rolls Rice rolls is a kind of traditional Han snacks that originated in Guangdong, it has appeared in the Tang Dynasty, it can be divided into two categories: bula rice rolls and drawer rice rolls, which contain protein, starch, vitamins and other nutrients needed by the human body, and proper consumption is very good for the body. -Web page.

Mix the sticky rice flour, potato starch, clear noodles and corn starch in a ratio of 3:2:1:1, add water and stir into a batter, scoop a spoonful into a steaming tray, steam until cooked through, then remove it and put it in a bowl.

If you want to make rice rolls and rice milk with sticky rice flour, you can add water in an appropriate ratio of 1:1, then put it in a pot and steam it, and add your favorite ingredients.

First of all, use this sticky rice flour, then give it or thicken it while stirring well, and then you can mix it well.

Sticky rice flour is a machine that directly grinds rice into powder, and water mill sticky rice flour is made by adding water mill and then drying it, and there is not much difference

Ingredients: Appropriate amount of green onion, appropriate amount of vegetable oil, 40g of rice flour with water mill, 50g of flour, 5g of corn starch, 230g of water, 1 millet pepper, appropriate amount of tempeh.

Production steps: 1. Pour the three kinds of powder into a large basin.

2. Add water and stir well.

3. Find a large pot and put it on the steaming rack. Do not exceed the steaming rack with water. Bring water to a boil over high heat.

4. Find a flat plate, porcelain, stainless steel, you can. The diameter is around 30cm.

5. Brush with a layer of vegetable oil.

6. A spoonful of powdered water, about 30g. When the powder is slightly solidified, pour in the egg mixture 7, use a spoon, spread the egg mixture slightly, cover the lid, and steam for 3-5 minutes.

8. Scrape it from the side with a spatula and put it on a plate.

9. Put the minced green onion and chili pepper into a small bowl with tempeh and add some light soy sauce. That's the spice.

10. Serve with rice rolls.

You will never be able to do this, so you should find a place to learn it, and you can learn it in half a day.

Hehe, the first one you have to use early indica rice (as the saying goes, the rice harvested in June - it's not delicious) and it's best to use last year's early indica rice, and the second is that if it's too sticky, add some wheat flour (go to the farmers' wholesale market to find it, generally called wheat starch, clear noodles).

Teochew rice noodles Ingredients: rice milk, pork or beef or shrimp, green vegetables, eggs, preserved cabbage. Method:

The production of rice rolls is very simple, spread a white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam and mature it into a flour skin through water, and then put the filling on the flour skin, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, light soy sauce, and hot sauce. Famous comments: Cheong Fun originated in Guangzhou, as early as the end of the Qing Dynasty, the streets of Guangzhou have heard the cries of selling Cheong Fun.

At that time, there were two kinds of cheong rolls, salty and sweet, the salty cheong rolls were mainly filled with pork, beef, shrimp, pork liver, etc., while the fillings of sweet cheong rolls were mainly sugar-soaked vegetables and fruits, and then mixed with stir-fried sesame seeds. The production of rice rolls is very simple, spread a white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam and mature it into a flour skin through water, and then put the filling on the flour skin, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, light soy sauce, and hot sauce. Because of its delicious taste and low price, it is very popular in Guangzhou and has become a popular snack.

The ingenious and business-friendly Teochew people, seeing these advantages of cheong fun, transplanted the practice of cheong ho to Teochew. Teochew people made rice rolls, probably in the early 80s of the 20th century, but Teochew people made rice rolls, not to copy the practice of Guangzhou rice rolls, but to combine the taste of Teochew people, and use raw materials from the Teochew area. For example, in the filling, mainly use shredded cabbage or bamboo shoots, minced pork, eggs, and then sprinkle with Chaozhou native preserved cabbage grains, and after the rice roll is done, it is also drizzled with peanut butter that Chaozhou people love.

The trendy cheong fun is also popular with people. Now in the Chaozhou area, regardless of the streets and alleys, you can see the snack stalls selling rice rolls everywhere, which has become one of the favorite snacks of Chaozhou people for breakfast. Beef Slippery Rice Noodles Rice Noodles Ingredients:

130 grams of rice flour, 10 grams of white flour, 10 grams of flour, 260 grams of water Filling ingredients: 40 grams of beef slices, 40 grams of bean sprouts Ingredients: 100 grams of soy sauce, 1 tsp of umami sauce, 1 tsp of fish sauce, 1 tsp of oyster sauce, 30 grams of sugar, 25 grams of green onion and ginger slices, 1 egg white, 1 3 tsp of salt, 1 2 tsp sugar, 1 tsp of salad oil Production process:

1. After boiling the sauce ingredients over low heat, strain off the green onion and ginger, leaving only the sauce for later use. 2. Mix the beef slices and seasonings with the filling materials first, then add bean sprouts, and mix well with chopsticks to make the filling. 3. Mix the rice flour, Taibai flour and Cheng flour of the rice flour slurry materials, add water and mix well, and filter it to form a rice flour slurry.

4. Spread the rice noodles on the rice noodle stove with white gauze, pour down 200 grams of rice roll slurry, and spread the filling of method (2) on the rice roll on the rice roll in a straight line, cover and steam for 3 minutes, take it out, roll it into long strips while hot, cut it into 3 sections with a knife and put it on a small plate, and pour the sauce of method (1) on it. Repeat recipe (4) once to make another serving of beef rice rolls. The rice noodle stove is a special stove for making rice rolls, and if you make it at home, you can use a frying pan instead, but the effect is not as good as that of the rice roll stove.

I heard that Huangqi is pretty good.

Mix rice flour, corn starch, corn flour and water in 10:1:2:

Mix the ratio of 30 into a container, and then put in a teaspoon of cooking oil and stir well; Prepare the batter, eggs, lettuce and an appropriate amount of cooking oil, apply an appropriate amount of cooking oil on a plate, add three spoonfuls of batter, a small amount of lean meat and lettuce; Then, put it in the pot and steam for 2-3 minutes, then open the lid and roll it up from top to bottom with a spatula to form a pig intestine.

How to mix sticky rice noodles with water to make rice rollsCheong fun originated from Luoding, Guangdong, and is one of the famous traditional snacks in Guangdong. Rice rolls are distinguished by taste, and the more famous ones are Xiguan Rice Noodles, Puning Rice Noodles, Chaoshan Rice Noodles, Hekou Rice Noodles, Hakka Rice Noodles, Ducheng Rice Noodles, Chenghai Rice Noodles, Raoping Rice Noodles, Huilai Rice Noodles, etc. The rice rolls are mainly transparent, the taste is relatively Q bomb, the general sauce is made of soy sauce and other sauces, the taste is sweet, and the side dishes are mostly lettuce.

The soy sauce seasoning for boiling rice rolls needs to be blended, and the ingredients are water, light soy sauce, sugar, a little dark soy sauce, and oil.

It should be noted that corn starch and corn flour are added when making rice noodles, because only sticky rice flour is used to make rice noodles, which is easy to clump and affect the taste of eating. Rice noodles should be ground with water, so that rice noodles ensure the delicate smoothness of the rice noodles. The steaming time of cheong fun should not be too long, and you can also add your favorite dishes to cheong fun, such as oysters, shiitake mushrooms, pork, beef, etc.