How to adjust the rice milk of the rice noodles, and how to adjust the rice milk of the rice noodles

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.

Cheong fun is mainly made with rice.

How to prepare rice rolls:

To make a successful dish of rice noodles, the key is to have hand-ground rice milk, the ratio of water to rice is 3:1, too thick is hard after steaming, easy to clump, too thin is steamed and cannot be formed, now the restaurant for convenience, mostly use sticky rice flour instead of rice milk, and then add clear noodles, corn flour and corn starch to improve its texture and taste.

Preparation method of rice roll slurry:

1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn starch, 1 tael of clear flour about 4 catties of water, a little salt and oil, mix well, can not clump, add water at the time, rice flour pulling: pour the rice milk on the multi-layer steaming grid or cotton cloth, put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings, fasting can also be used, after steaming, roll into long strips, cut into sections and put on plates, 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 tael of salt, 3 taels of monosodium glutamate, 5 taels of chicken powder, 1 tael of Maggi soy sauce, about a catty of coriander water [coriander, dried shrimp, star anise, carrot, Sichuan pepper, bay leaves, ginger, shallots boiled in water. The action of pulling rice noodles is mainly 'pulling', here is an example of the uncovered rice noodles stove: the rice noodles slurry is poured on the cotton cloth, taken out after steaming, spread on the raised surface brushed with peanut oil, and the marble slab is better, then hold the corner of the cotton cloth with one hand, and scrape the sticky parts with a mouthless sheet knife in the other, so as to pull and scrape until a complete sheet is about 20 cm wide and about 30 cm long.

Let's share with you the recipe of a family Kuaishou cheong noodle, the recipe and ingredients of cheong fun, and the recipe of cheong fun sauce!

Ingredients for cheong fun

100 grams of special powder for rice rolls and 280 grams of water.

2 eggs and 1 sausage.

2 cloves of garlic and 1 green onion.

1 scoop dark soy sauce and 2 scoops light soy sauce.

A pinch of cooking oil.

Cheong Fun Practice

1. Prepare materials.

2. Mix the special powder for rice rolls with water and stir well, mix light soy sauce and garlic foam (you can add a little water), chop the green onion into foam, dice the sausage, and beat the eggs.

3. Add an appropriate amount of water to the rice field egret rice roll machine.

4. When I turn on the machine, I will generally adjust it to the normal state, which is more convenient.

5. Brush the steaming tray with a layer of cooking oil and put it into the rice noodle machine.

6. Pour in an appropriate amount of rice flour paste, and adjust the steaming tray to make the batter evenly spread.

7. When the rice rolls are about to solidify, pour in an appropriate amount of egg liquid.

8. Sprinkle with diced sausages and chopped green onions, cover and simmer for 1-2 minutes.

9. After steaming, roll up the rice rolls with a scraper.

10. This is a good rice roll.

11. Pour the seasoned sauce on it and it's OK.

Cooking tips for cheong fun

1. The ratio of rice noodles to water can be adjusted according to personal taste preferences.

2. Homemade sauce can be adjusted according to personal taste.

1. Hand-ground rice milk, the ratio of water to rice is 3 to 1, too thick is hard after steaming, easy to agglomerate, too thin is steamed and cannot be formed;

2. Prepare rice flour slurry, 1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn flour, 1 tael of clear noodles, about 4 catties of water, a little salt and oil, mix well, and add water at the same time;

3. Rice rolls are drawn, the rice milk is poured on a multi-layer steaming grid or cotton cloth, and the fillings such as pork, fish fillets, shrimp, beef, and barbecued pork are put on the table, and then steamed.

Roll into long strips, cut into sections and put on a plate, pour over the rice rolls and soy sauce sauce and serve.

Rice rolls originated from Luoding, Guangdong, and have been spread throughout the country, according to geography (taste) to distinguish the more famous ones are Xiguan rice rolls in Guangzhou, Puning intestines.

Noodles, Chaoshan rice noodles in Jieyang alleys, Chaozhou Chaoshan rice rolls, Yunfu's estuary rice rolls, Meizhou's Hakka rice rolls, and Yunan's capital intestines.

Powder, Chenghai rice noodles, Raoping rice noodles, Huilai rice noodles, etc.

Cheong Fun Method:

1. 7 kg of rice, 2 kg of japonica rice, add 6 kg of water and soak for 3-5 hours, take out, and add 9 kg of water to grind into rice milk.

2. 2 hours in advance, add 1 kg of starch to 40 grams of gluten power source, 30 grams of edible salt, mix evenly, and add 1 kg of water to make a paste.

3. Mix the rice milk and starch paste evenly, take out 10% and blanch it with 3-4 catties of boiling water, and then stir it evenly with other mixed pastes to form rice flour paste. Rub some oil in the steaming drawer, take 150-200 grams of rice noodles paste and put it in the steaming drawer, spread evenly, steam for 2-3 minutes to get out of the drawer, and remove it as rice rolls.

Rice rolls originated from Luoding, Guangdong, and have been spread throughout the country, according to geography (taste), the more famous ones are Xiguan rice rolls in Guangzhou, Hakka rice rolls in Meizhou, Chaoshan rice rolls in Chaozhou, Hekou rice rolls in Yunfu, and Ducheng rice rolls in Yunan.

Rice rolls are mainly made of rice milk made from ground rice, rice rolls are very delicious, generally used as a breakfast for Cantonese people, side dishes can be chosen, if you have your own equipment, you can also make it.

The rice milk of cheong fun is mainly made by grinding rice, and the taste of cheong fun can be guaranteed with rice.

Rice milk can be ground with rice, the production method is similar to Liangpi, the rice should be soaked a day in advance, and then ground very finely, the finer the grinding rice milk rice rolls, the better it tastes.

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.

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.