The practice of steaming rice rolls, the production method of steaming rice rolls

<> material. Glutinous rice flour, flour, salted meat strips.

Method. 1.Open the powder into rice milk, the consistency is good and difficult to explain, you can try it first, if it is too thin to add powder, too thick to add water, too thick is not good, failed.

2.I use this plate, there is no way, no professional tools, the soil method on the horse, boil water in a cauldron, steam the plate, and then use a brush to brush a thin layer of oil, and then pour in the slurry, turn the plate down, just enough to lay the bottom is enough, plus a little filling, I think the powder is good, make some meat better, no preparation, before thinking of the salted meat strips, then steam for 5 minutes and then open the lid and try to put a piece of salted meat, and then steam for about 10 minutes.

3.After steaming, then brush the shovel without oil, and slowly roll it up with a shovel; (Inside is shredded mushrooms) 4I made three of them, two for mushroom cheong fun and the other for bacon and pork cheong fun, and put them on a plate.

5.Add chopped green onions, light soy sauce, cooked oil, pour a few drops of sesame oil, and sprinkle some cooked sesame seeds.

Tips. Hehe, the first piece was made too hard, and I threw it away, and then mixed it with some water, and it was much better. It tastes refreshing and tough, and I feel so satisfied when I eat hometown food again.

Steamed rice rolls. Tea tree mushrooms and fresh chicken nuggets are smooth and rich in flavor Leeks are a good way to enhance the flavor of chicken tea tree mushrooms.

Add some lettuce for a crispy texture.

<> material. 200 grams of rice rolls, appropriate amount of tea tree mushrooms, 200 grams of fresh chicken pieces, lettuce, appropriate amount of leeks, appropriate amount of ginger sugar.

Method. 1 Wash the tea tree mushrooms, mix with the chicken, add dark soy sauce, light soy sauce and ginger slices, add a small amount of sugar, add cornstarch, and finally add cooking oil and mix well and marinate for 30 minutes.

2 Cut the rice rolls into oblique strips and spread them on the bottom of the plate, then pour the marinated tea tree mushroom chicken on top and steam over high heat for 20 minutes.

3 After steaming for 20 minutes, sprinkle the chives on top and the lettuce on top and steam for 2 minutes.

4 After steaming, drizzle some sesame oil and light soy sauce on top.

Tips. Lettuce and leeks should be steamed with tea tree mushrooms and chicken before being placed on top of the chicken.

After steaming, drizzle some sesame oil and light soy sauce to flavor and flavor the lettuce.

Ingredients: water-milled rice flour (add an appropriate amount of salt and oil to the flour paddle, and the proportion of water is stated on the packaging bag), minced meat or eggs, chopped green onions.

Method: First prepare a piece of cloth in the kind of bag used for flour, preferably boiled in boiling water and sterilized. Boil water in a large pot and put on the steaming grid, then put a large stainless steel plate, after the water boils, spread the wet flour cloth on the plate, add a little oil, pour a tablespoon of flour paddle on the cloth, add minced meat or an egg, cover the pot and steam on high heat for 2 minutes, sprinkle with chopped green onions, scrape the steamed rice noodles from the cloth to the plate, add cooked oil and soy sauce to eat.

How to make cheong fun? Prepare 100 grams of rice rolls, 250 grams of water, stir well, brush the steaming tray with oil, add the batter, green vegetables, minced meat and eggs, and turn on the water for two minutes.

Add water to the rice rolls and stir well, brush a layer of oil on the plate, pour the rice rolls, put the eggs and meat stuffed green onions and steam them in the pot.

Recipe and sauce recipe of cheong fun.

Take a container, add wheat lake, sticky rice flour and water and stir into a batter. Pork is finely chopped and marinated with cooking wine and light soy sauce. Add cornstarch, water, soy sauce and oil to a bowl and mix well.

Chop the garlic and beat the eggs. Add minced garlic and stir-fry until fragrant, pour the sauce and bring to a boil. Grease a flat plate and pour the batter onto a plate.

Sprinkle some minced meat, pour the egg mixture, cover and steam for 5 minutes. Scoop up the rice rolls, cut them into three sections, and put them on a plate. Pour the sauce and serve.

How to make steamed rice rolls

Ingredients: 100g pork, 60g rice flour, 13g wheat starch

Excipients: oil, a pinch of salt, 2 tablespoons of soy sauce, 2 cloves of garlic, 1 egg, a pinch of oyster sauce, a pinch of soy sauce, 2 tablespoons of cornstarch.

Preparation of steamed rice rolls

1.Take a clean container, add wheat dumplings, sticky rice flour and water to the container and stir into a thin batter;

2.Finely chop the pork, add a little cooking wine and light soy sauce to the meat, marinate for 10 minutes;

3.Add two spoonfuls of cornstarch to the bowl, then add an appropriate amount of water, soy sauce and good oil, stir well, and make a sauce;

4.Crush the garlic, chop into minced garlic and beat the eggs;

5.Add an appropriate amount of oil to the pot, after the oil is hot, stir-fry the minced garlic to bring out the fragrance, pour in the freshly mixed sauce, and bring to a boil over high heat;

6.Take a clean, flat plate, coat it with a layer of oil, pour the batter into the plate, and then push thin;

7.Sprinkle some minced meat on the batter, pour some egg liquid, cover with a lid, steam over high heat for about 5 minutes, and take out;

8.Scoop up the rice rolls with a knife, roll them up, cut them into three sections with a knife, and put them on a plate;

9.Pour in the sauce you just boiled.

Tips:

1. You can buy pork and chop it yourself, and then you can also buy meat filling directly and come back to make it.

2. You can add your favorite ingredients to the rice rolls, generally beef, pork, shrimp and so on.

Ingredients: 37g of wheat starch.

Excipients: appropriate amount of oil, appropriate amount of salt, 10g of sticky rice flour, 10g of corn starch, 130g of water, appropriate amount of diced sausage.

1. Pour all the powder into a basin and stir well.

2. Pour in water and oil and stir well.

3. Let stand for about 10 minutes.

4. Prepare the sausage.

5. Cut into fine cubes or long strips.

6. Grease the pizza plate.

7. Pour in the batter and spread the bottom of the pizza pan.

8. Then add an appropriate amount of diced sausages.

9. Put it in a boiling hot pot and steam it over high heat for 3 minutes.

10. After steaming, use a scraper to scrape around the surroundings first, and then scrape the circle from the stuffed side.

11. Then make the second rice roll, add the filling of the egg, and pour the egg into the batter as before, and steam it for 3 minutes on high heat. Make the third root, and repeat the previous steps for the fourth root.

12. Cut the rice rolls into sections, pour in leek oil, sauce, and sprinkle diced chili peppers, and enjoy.

Hello 500 grams of old rice (be sure to find last year's old rice, the worse the stickiness, the better) wash with water! Soak in water for seven hours, rise, open the rice mill, slowly pour water and rice into the machine to grind out rice milk, the ratio is 1:3 water, add an appropriate amount of raw potato flour about 30 grams of water!

Add a little salt, 30 grams of raw oil, pour it into the pulp and stir, food additive borax 1/10 tablespoon (need to buy it in a Chinese medicine store) (stir until you pick up the rice milk with your hands, you feel that there is a thin layer of small white rice milk dripping down your hands) that is, stir evenly and set aside! Rice flour formula: (available on the market, sticky rice flour, a pack of 25kg, 55 yuan pack) 500 grams of water-milled rice flour (be sure to find rice flour), 30 grams of raw oil, 10 grams of refined salt, 1500 grams of water, 30 grams of corn starch, food additives borax one-tenth of a small tablespoon (need to buy in a Chinese medicine store) Production method:

1. 500 grams of rice flour, 10 grams of refined salt, 30 grams of corn starch, 30 grams of raw oil, food additive borax, 1/10 tablespoon of borax, stir well with 1500 grams of water (stir until you pick up the rice milk by hand, you feel that there is a layer of small white rice milk dripping down your hands) that is, stir evenly and set aside 2. Stir the rice milk in the bucket a few times before each steaming, 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 millimeters, steam for about 1-2 minutes, take it out and scrape it from top to bottom to form intestinal powder. Features: soft and smooth, white and sweet, not fat or greasy.

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. 400 grams of good soy sauce, 7 shiitake mushrooms, 3 garlic heads, much less chopped shallots, 3 2 tablespoons of monosodium glutamate, a little salt, 1 tablespoon of sugar, a little cinnamon powder, 50 grams of raw oil, 100 grams of water, 30 grams of starch powder and half a bowl of water, stir well: first chop the garlic and shiitake mushrooms, heat the oil in a hot pan, add cinnamon powder, salt, sugar, monosodium glutamate after stir-frying, heat slightly, pour in soy sauce water, add the thickened water and pour it into the pot, when the pot is boiled, sprinkle the green onions!

1. 70 grams of sticky rice flour, 20 grams of tapioca corn starch (or wheat corn starch), 120 grams of water, and a little oil (used to brush the plate to prevent it from sticking).

2. Sticky rice flour and cassava corn starch are available in this supermarket.

3. Mix the rice flour, tapioca cornstarch and water well. If you feel the effect of rice rolls, add more powder, and if it feels hard, add more water.

4. Put water in the pot to boil, flat the bottom plate (there are no special tools, so I have to use the existing stainless steel plate at home to be relatively flat) brush a layer of oil Yin Zeshan, (rice milk should be stirred well, no precipitation) pour in a thin layer of rice slurry, put it in the pot and steam (here it is best to use 2 plates to take turns to steam, no waste of gas), 2 minutes to steam a plate.

5. Scrape a corner with a spatula, and then roll it all the way down, okay, the rice roll is ready, isn't it very simple? (The plate should be brushed with oil every time, and the rice milk should be stirred well).

6. The practice of attaching pork sausage: marinate the pork filling with a little salt and cornstarch, a thin layer of rice milk, put the pork filling aside, not too thick, put it in the pot and steam it over high heat, and see that the rice milk is solidified and foamed.

7. Roll up and put on a plate, pour the sauce on it, it's super delicious! stove.

8. How to attach the sauce: Put a little oil in a hot pan, fry the garlic over low heat until fragrant, pour in an appropriate amount of water, then pour a little oyster sauce, light soy sauce, chicken powder and a little salt, boil and thicken with cornstarch. (You can also put some shiitake mushrooms).

How to steam cheong fun.

Step 1: The material used to make rice noodles is rice milk, so if we want to make rice noodles, we must first make rice milk. Put the old rice in clean water, wash, wash three times, and then put the old rice into the water, soak, soak for three hours when it is almost, if the rice milk is made, the room temperature is very low, then the soaked rice will be extended, after the rice is soaked, you can start to beat the rice milk, the more delicate the rice milk, the better, the taste of this is delicious.

Step 2: After the rice milk is thoroughly beaten, pour it into the basin, add some corn cornstarch in, add some warm water, stir evenly, fully integrate into the rice milk, after stirring and fusing the wheat flour and warm water, there are no particles, it is very delicate and even, pour this into the rice milk, continue to stir, stir until smooth and delicate, add some cooking oil and salt, stir evenly and set aside.

Step 3: Steam the rice milk.

Prepare the chassis for making rice noodles in advance, brush the cooking oil on this chassis, you must brush it, so that the good rice noodles are smoother, scoop a spoonful of the adjusted rice milk and pour it into the bottom of the plate, gently shake it so that the entire bottom of the plate is covered with rice milk, and then beat an egg on it, put lettuce, or the ingredients of the quilt, this is the ingredients that everyone usually eats, you can also put some minced meat into it, it will be more fragrant, but the minced meat must be chopped very small, which is convenient for steaming, after putting the ingredients, Put this plate in the pot and steam it, and in about two minutes, you can take out the whole plate, pour the prepared sauce and soup, and you're done.

1. 100 grams of rice, 30 grams of flour, 10 grams of corn starch, 200 grams of shrimp, a few small green vegetables, a few soy sauces, a few sesame oil, 1 shallot, 1 small piece of ginger, a few salts, and a few peppers.

2. Add salt, pepper and minced ginger to the shrimp, marinate for about half an hour, and then heat in the microwave until cooked.

3. Soak the rice overnight in advance, pour it into the wall breaker, and add some water.

4. Select the stirring button and beat it into rice milk, which is really a wall-breaking artifact, the speed of beating is very fast, and there is almost no slag.

5. After the rice milk is beaten, pour it into the container and add the powder.

6. Add corn starch and stir evenly for later use.

7. Brush a thin layer of oil on the flat bottom plate, and porcelain plates can also be used.

8. Pour in the rice milk and turn the plate so that the rice milk evenly covers the bottom of the plate.

9. Note that the less rice milk you put in, the thinner the crust, and the thicker the crust will be.

10. Put water in the steamer, put the plate into the steamer after the water boils, steam for about a minute, you can open the lid to observe, the rice milk slowly turns from white to transparent, and there are protruding bubbles is good, don't steam for too long, the pie crust will dry up, and the early grasp will fail, but don't give up, try a few more times to succeed.

11. After steaming, the pie crust is lifted up to make a sheet.

12. Put shrimp in the crust, sprinkle some chives, and roll up along the edges.

13. Place the rolled rice rolls on a plate, garnish with a few cooked vegetables on the side, and then put them in the steamer and steam them for three minutes.

14. Cut a knife in the middle of the rice noodles, make a sauce with soy sauce and sesame oil and sprinkle them on the rice noodles.