How to make rice rice milk with rice noodles and how to make rice milk with rice noodles

First, choose rice. It is very important to make rice milk, and you must choose the old rice (i.e. old rice) of last year, and you must not use the new rice of the year. The worse the stickiness, the better, this kind of rice clay pot rice is usually more unpalatable, because it is rougher and not sticky. Some places are called brown rice, or indica rice.

2. Preparations.

Wash the brown rice with water and soak for another seven hours until it rises.

3. Grinding rice. Be sure to choose a stone mill to grind, and there are electric stone mills on the market now. Only the rice milk from the stone mill will be very delicate and smooth like milk. Turn on the rice mill, and slowly pour water and rice together into the machine to grind out rice milk, the ratio is 1:3 water.

Fourth, allocation. Add an appropriate amount of raw potato flour about 30 grams to collect water (per 500 grams of rice)! Add a little salt, pour 30 grams of raw oil into the pulp and stir. After the above is completed, add water, and compare it to about 10:1 according to the actual situation.

Put the glutinous rice in a bowl, pour in water to wash it, then put the glutinous rice in a food processor, pour in water, beat into a pulp, then pour out and add salt, and stir well.

It's still delicious.

Cheong Fun Rice will. You should wash the water more often. After the rice has been thoroughly scooped up, put it in the pot. In this way, the rice has been steamed for a long time, and it is delicious to make.

How to make soup powder rice milk This is soup secretion, and many drivers will give soup powder a whole thing.

Hey, I don't know how to make this rice milk, but I think if you want to do it, you can do it yourself according to the online tutorial.

Summary. 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.

How to make:1Mix the rice flour with water into a slurry and set aside;

2.After mixing corn starch with cornstarch, mix it with a small amount of water to make a thin paste, 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 the rice roll slurry on the white cloth with a wet white cloth and spread it out, its thickness is about millimeters, steam for about 3 to 4 minutes, take it out and roll it up from top to bottom in the shape of pig intestines.

How to make rice milk with rice rolls.

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. Directions:

1.Mix the rice flour with water into a slurry and set aside; 2.After mixing corn starch with cornstarch, mix it with a small amount of water to make a thin paste, 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 the rice roll slurry on the white cloth with a wet white cloth and spread it out, its thickness is about millimeters, steam for about 3 to 4 minutes, take it out and roll it up from top to bottom in the shape of pig intestines.

Stone-ground rice flour rice milk, how many catties of water is a pound of rice, and what powder to add.

The steaming time should not be too long, just right; 3.Rice noodles should be ground with water, so that rice noodles ensure the delicate smoothness of the rice noodles.

It's made of rice rolls.

Add 100ml of aged rice to 100ml of water, beat into rice milk, add 50 grams of starch, 30 grams of sweet potato flour, and 30 grams of flour and stir evenly.

The preparation of cheong fun is as follows:

Tools Ingredients: electronic scale, mixing cup, rice noodle plate, 250 grams of rice, 300 grams of water, 25 grams of clear noodles, 2 chicken eggs, appropriate amount of lettuce, 3 cloves of garlic, 40 grams of peanut oil, appropriate amount of soy sauce.

1. Weigh 250 grams of rice with an electronic scale, wash it and soak it in 300 grams of water overnight (seal it with plastic wrap and put it in the refrigerator in hot weather).

2. Pour the rice into the mixing cup together with the soaked water and beat it into rice milk, I chose the jog function, and it took about 50 seconds.

3. Pour 25 grams of clear noodles (also known as wheat starch) into the bowl, pour about 20 grams of water and stir until there are no particles, then pour into the rice milk and mix well.

4. Pour one-tenth of the evenly stirred rice milk into a small bowl, put it in the pot and steam it through water (stirring while steaming, otherwise it will condense at the bottom), and the state is relatively thick.

5. Pour the steamed rice milk into the remaining rice milk while it is hot, stir while pouring it to form a raw and cooked pulp, and filter it through a mesh sieve. Pour in about 20 grams of peanut oil, stir well, and the rice milk is ready.

6. Knock the eggs into a bowl and beat them, wash and drain the lettuce and cut them slightly.

7. Pour an appropriate amount of rice milk into the rice noodle plate, shake it left and right to spread the rice milk on the plate, then spoon in an appropriate amount of egg wash and add a little lettuce.

8. Put enough water in the pot to boil, put it in the rice noodle plate and steam it for about a minute and a half, and then take it out and roll it up with the help of a tongshu scraper.

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.

Preparation method of rice flour and rice milk:

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 agglomerate, and the water can be added at one time.

2. Put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings on the multi-layer steaming grid or cotton cloth. 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 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, dried shallots boiled in water].

Pull rice noodles cheats:

Rice roll slurry poured on the cotton cloth, take it out after steaming, spread it on the raised surface brushed with peanut oil, preferably with a marble slab, then hold a corner of the cotton cloth with one hand, and scrape the sticky part with a mouthless sheet knife in the other, so as to pull and scrape until a complete sheet is about 20 cm wide and 30 cm long.

1.How to make rice rolls: The key to making a successful dish of rice rolls is to have hand-ground rice milk, and the ratio of water to rice is 3:

1, too thick after steaming hard, easy to agglomerate, too thin then steamed can not be formed, now the restaurant for convenience, is mostly with sticky rice flour instead of rice milk, and then add clear noodles, corn flour and corn starch to improve its texture and taste, rice flour slurry preparation method: sticky rice flour 1 catty, 2 taels of corn flour, 2 taels of corn flour, 1 tael of clear flour water about 4 catties, salt, a little oil, mix well, can not be lumpy, water can be added, rice flour pulling: pour rice milk on a multi-layer steaming grid or cotton cloth, put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings, Zhai material can also be steamed, rolled 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 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, dried shallots boiled in water]. The action of pulling rice noodles is mainly 'pulling', and here we take the uncovered rice powder stove as an example:

Rice roll slurry poured on the cotton cloth, take it out after steaming, spread it on the raised surface brushed with peanut oil, preferably with a marble slab, then hold a corner of the cotton cloth with one hand, and scrape the sticky part with a mouthless sheet knife in the other, so as to pull and scrape until a complete sheet is about 20 cm wide and 30 cm long.

2.How to make rice noodles in Guangdong.

3.Ingredients: 4500 grams of rice flour milled in water, 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.

5.Method: Mix the rice flour with water into a batter for later use; After mixing corn starch with cornstarch, mix it with a small amount of water to make a thin paste, 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;

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 out and roll it up from top to bottom to form a pig intestine.

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

10.Precautions: 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 steaming time should not be too long, just right; The above is the production method of basic rice rolls, and the name can be changed with the addition of auxiliary raw materials.

Rice is ground with water to make rice milk.

Cheong fun is a very common breakfast variety in Guangdong, and can be found in restaurants and even five-star hotels. Of course, there will even be streets and alleys, which shows that the status of cheong fun is unshakable. Because the portion of rice rolls is large, the taste is delicious, and the most important thing is that it is affordable.

Therefore, there will be a lot of office workers who like to eat this breakfast, after all, it is in line with everyone's economy.

The main ingredient of rice rolls is rice milk, which is poured on top of a special iron plate and spread into a thin layer. Then add a variety of fillings to your liking, or put some pickles, vegetables, etc. After taking it off, scrape it off with a knife made of iron sheet and roll it into long strips, then cut it into several sections, pour soy sauce on it, and a plate of thin, tough and smooth rice rolls is ready.

The ingredients of cheong fun in Guangdong can be in eastern Guangdong, central Guangdong and western Guangdong. Eastern Guangdong includes Chaoshan, Meizhou and Heyuan, where they like to use seafood, eggs and vegetables as toppings. Central Guangdong is centered on Guangzhou to the neighboring cities radiate, because this place is integrated into the food culture of the provinces of the country, it is difficult to say what the main ingredients are, but the overall is an egg with pork meat and chives.

In western Guangdong, due to its backing, people like pork and then mix it with chopped green onions and some spices as ingredients, and rarely add eggs.

It is not impossible to make rice noodles at home, if you are entertaining yourself or go directly to the market to buy the noodles and then wrap the meat to steam, because you directly skip the step of making rice milk. Generally, the most important thing for rice noodles is the practice of rice milk, and there are about three ways to make rice milk, one is to soak the rice, and then grind the rice into rice milk with water through a refiner; The other is to add various other starches to the rice flour and mix it with water in a certain proportion and then mix it into rice milk for use; There is another kind, many breakfast shops, in order to save time, directly buy special rice noodles, and then mix them with water and use them directly. The best rice milk, of course, is the best hand-ground, the most cost-effective, and the smoothest taste.

In view of the fact that rice rolls are made at home, we use the method of mixing rice noodles to pull them. The ingredients for making cheong fun are prepared about the ingredients of various powders:

The following is summarized according to the instructions on the package: the ingredient of corn flour is corn flour, the ingredient of Cheng flour is wheat flour, the ingredient of water chestnut flour is tapioca flour, and the ingredient of sticky rice flour is rice. About the ratio of various powders:

Only two kinds of sticky rice flour and tapioca flour are used, and the effect is also crystal clear, if you only put sticky rice flour, the flour skin will crack and break, so you must add tapioca flour, but if you put too much tapioca flour, the flour skin will become hard and unpalatable. Finally, the empirical conclusion is that the ratio of sticky rice flour to tapioca flour is 4:

3. About the proportion of water: if the water is less, the powder skin will be dry and hard and cracked, and the water will be too much, and the powder skin will be wet and soft and unformed

For example, put a bowl and a half of less water in a bowl of flour For example: 2 bowls of sticky rice flour + bowl of tapioca flour = bowl flour, so the water needs to be put x = bowl of water (note that each bowl should not be too full when putting water, otherwise there will be more water).