Please ask how the powder is made, the method and formula of the roll powder

Hehe, with high-quality pure white sticky rice as the material, fully soaked and soaked, after grinding into tender white rice milk. According to the temperature and the length of production time at that time, 10% of the rice milk is first washed or semi-cooked with water, so that it is fully stirred with the raw rice milk and then steamed. Do not use metal utensils when steaming, and often use two dustpans woven from green and take turns.

Before steaming the powder, first apply thin oil to the bottom of the dustpan, then hook an appropriate amount of rice milk, swing evenly, put the steamer and steam it for 2 minutes to 3 minutes, and the pulp can be taken out when it is fully cooked. Use another dustpan to hold rice milk and continue steaming, after the steamed powder is slightly cool, apply a layer of oil, you can tear it out of the dustpan, hang a bamboo pole, dissipate heat, fold and set aside.

Frankly, it's rice milk reuse, you know?

Kaiyuan small roll flour Ingredients: 200 grams of high-quality white rice. Ingredients:

100 grams of pork belly rice, 50 grams of pickles, 2 eggs, 150 grams of wet starch. Seasoning: 5 grams of refined salt, 2 grams of Sichuan pepper noodles, 3 grams of monosodium glutamate, 1 kg of peanut oil (150 grams consumed).

Kaiyuan small roll flour production method: (1) Pick up the rice to remove the sand, wash it, soak it in water for 30 minutes, and grind it into a pulp. Finely chop the pickles.

Mix eggs, starch and salt to make a thin paste.

2) Put the pot on the heat, stir the minced meat to remove the oil, add the pickled rais, salt (2 grams) and monosodium glutamate, mix well to taste, and put it into a bowl when it is cooked. Mix peppercorn noodles and salt (3 grams) into pepper and salt.

3) Use a bottomless barrel at both ends, and fasten the other end with a fine basket sieve, leaving a finger-thick pores on the side; The other end is placed in a pot of boiling water, scoop a spoonful of rice milk and scrape it flat on the sieve, cover it, steam it in half a minute, take it out and put it in a plate smeared with cooked oil, put the meat filling, roll it into a tube, and all two sections.

4) Put the pot on medium heat, pour in oil, until the oil temperature is 50%, hang the roll flour on the egg batter, fry it in the oil pan until it is slightly yellow, put it on a plate, serve it with salt and pepper, and dip it.

How to make roll powder? Add water and flour to the pot and stir into a batter, brush the pan with oil, pour in the batter, add minced meat, then beat in an egg and stir well.

Summary. Dear, hello, I will help you sort out the production method and recipe as follows.

Ingredients: 500 grams of rice rolls.

Excipients: 20 grams of chicken fir oil, 2 green onions, 2 teaspoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of salt, 3 grams of monosodium glutamate, 3 grams of five-spice powder, 1 teaspoon of white sesame seeds, 1 tablespoon of vegetable oil, 2 teaspoons of sugar, 2 teaspoons of tomato paste.

1. Cut the roll flour - fresh rice flour - rice roll into pieces about 8 mm thick.

2. Put the roll flour.

3. Add salt, monosodium glutamate, sugar, soy sauce, vinegar, five-spice powder, and white sesame seeds to the bowl and make a sauce.

4. Heat vegetable oil in a pot and pour in the sauce.

5. Cut the green onion into chopped green onions and sprinkle them on the roll flour.

6. Add a little chicken fir oil.

7. Add the sauce and mix well according to personal taste.

Preparation and recipe of roll powder.

Hello, I am helping you to inquire about the relevant information and will reply to you immediately.

Dear, hello, I will help you sort out the following ingredients for the production method and recipe: 500 grams of rice noodle skin Accessories: 20 grams of chicken fir oil, 2 green onions, 2 teaspoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of salt, 3 grams of monosodium glutamate, 3 grams of five-spice powder, 1 teaspoon of white sesame seeds, 1 tablespoon of vegetable oil, 2 teaspoons of sugar, 2 teaspoons of tomato paste.

1. Cut the roll flour - fresh rice flour - rice roll into pieces about 8 mm thick. 2. Put the roll flour. 3. Add salt, monosodium glutamate, sugar, soy sauce, vinegar, five-spice powder, and white sesame seeds to the bowl and make a sauce.

4. Heat vegetable oil in a pot and pour in the sauce. 5. Cut the green onion into chopped green onions and sprinkle them on the roll flour. 6. Add a little chicken fir oil 7, add the sauce according to personal taste and mix well.

2. Spread the pork and mung bean sprouts thinly on the flour skin, and roll the flour skin carefully to roll it evenly.

3. Put the rice rolls in the pot and steam for about 10-15 minutes.

4. After steaming, remove from the pot and pour the adjusted sauce, and the delicious sausage is done.

5. The cloth for steaming rice noodles should be made of white cotton, and the hole of the cloth should not be too large, otherwise the powder will leak down. When steaming noodles, you can also add minced meat or shrimp. If you use braised pork ribs or stewed beef brisket to make the sauce, the flavor will be even more delicious.

The practice of the dustpan:

Ingredients: 1000ml of sticky rice milk.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of minced pork.

1. Sticky rice syrup is beaten by soaking sticky rice for more than 4 hours.

2. Add chopped green onion, minced pork, and appropriate amount of salt and stir well.

3. Wipe the oil in the container of the steaming dustpan, scoop a large spoonful of the adjusted rice milk on it, and spread it evenly (the oil is only wiped once for the first time, don't wipe it later).

4. Put it in a pot and steam for about 10 minutes.

5. After steaming, use a bamboo skewer to scratch it on the side.

6. Then roll it up piece by piece.

7. Make a dustpan.

Roll noodles are rice rolls!!

How to make rice noodles in Guangdong.

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.

Production method: 1. Mix the rice flour with water into a slurry for later use;

2. Mix corn starch with corn starch and corn starch to 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.

3. Spread the rice powder slurry on the white cloth with a wet white cloth and spread it out, the thickness of which is about millimeters, steam for about 3-4 minutes, take out and roll it up from top to bottom in the shape of pig intestines.

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

2. Rice noodles should be ground with water, so that rice noodles can ensure the delicate smoothness of rice noodles.

3. The drawer cloth should be made of white cotton cloth to prevent the powder from leaking.

4. The steaming time should not be too long, just right.

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

Ingredients: Light soy sauce 1 catty.

Dark soy sauce 3 taels.

5 taels of rock sugar.

Salt 1 money. MSG 3 money.

Chicken powder 5 money.

Soy sauce 1 tael.

Coriander water is about a pound (refers to the water boiled from coriander, dried shrimp, star anise, carrots, peppercorns, bay leaves, ginger, and shallots).

Steps: Boil the rock sugar with water and set aside;

Chop the green onion and garlic into chopped green onions, then stir-fry the chopped chives and chopped garlic in a wok, then add the soy sauce and fish sauce;

Bring water to a boil, then add a small amount of chicken essence and monosodium glutamate;

Cook for another minute or so.

Here I want to talk about soy sauce, which is divided into light soy sauce and dark soy sauce. Light soy sauce has a strong flavor and light color, and the flavor is the main one. Dark soy sauce, the sauce is thick and the taste is relatively light, and the color is mainly used when used.

When you add the rock sugar water you made before, you can add dark soy sauce when the color fades to make the color more appetizing.

Rongjiang roll powder. Ingredients: rice rolls, chopped shiitake mushrooms, minced pork, minced lettuce, minced dried shrimp, chopped ginger and garlic, chopped peanuts, oil, salt, salad oil.

Method 1Stir-fry the chopped lettuce and set aside;

2.Shiitake mushrooms and dried shrimp are fried in an oil pan and set aside;

3.Add a tablespoon of salad oil to the oil pan, pour in the minced meat and stir-fry to turn white and fry until cooked, add green onions, ginger and processed lettuce, shiitake mushrooms and minced shrimp, add an appropriate amount of salt, because it is used to make filling, the salt can be a little more than the usual amount of stir-frying, mix together and stir-fry after cooking;

4.Pour the peanut kernels and cold salad oil into the wok, heat over low heat, slowly fry the fragrant peanuts, and let the pot cool;

5.Pour the cold oily peanuts onto a charcuterie cutting board, crush the peanuts with the back of a knife and sprinkle on top of the stir-fried filling in step 3. Do not mix close to the filling to maintain the crispiness of the peanuts;

6.According to the method of the legend, spread out the rice rolls, cut them into the shape of the legend, and wrap them in the filling;

7.Steam the wrapped roll powder and eat.

1. Ingredients: aged rice, light soy sauce, garlic, sauerkraut, chopped pepper, sesame oil.

2. Prepare 500 grams of aged rice, wash it with water first, then soak it overnight, and the next morning, pinch it with your hands and break it, indicating that the aged rice is soaked. Pour the aged rice into a food processor, add 800ml of water, and beat it into a delicate rice milk.

3. Scoop 3 spoons of rice milk below, put 3 spoons of water in the pot, boil slowly on low heat throughout the whole process, stir while boiling, turn off the heat when boiling into a thick state, pour it into the rice milk and stir evenly, then filter it, add some salt, and stir it evenly again.

4. Next, brush a layer of oil on the flat bottom plate, scoop 1-2 spoons of rice milk, shake the plate to spread the rice milk evenly, and then steam the pot with hot water for 1 minute.

5. Take out an appropriate amount of roll flour, put it on a plate, add some light soy sauce, garlic, sauerkraut, chopped pepper, and sesame oil and stir it, so that you can eat.