Why is rice rolls called rice rolls?

Question 1: Why is it called rice rolls? Guangdong snacks steamed rice rolls.

A rice product, also called steamed rice rolls with bra. Take Yin Ji rice rolls, the most famous city in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thin, tough and smooth flavor. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technique of steaming sausage powder. Its rice rolls is as white as snow, as thin as paper, shiny, smooth and delicious. Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in snack bars, teahouses, restaurants and hotels.

It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage.

Question 2: What is the Chinese name of rice rolls?

Steamed vermicelli roll

Foreign name

Steamed vermicelli roll

Another name

Bra sausage, diarrhea

primary raw materials

Rice paste, pork slices, beef slices, eggs, shrimps, vegetables, etc. , leek

Does it contain preservatives?

no

Main nutritional components

Protein, trace elements, vitamins, sugar.

Main edible efficacy

Light and delicious

The right crowd

all

side effect

not have

Storage method

cold store

Matters needing attention

fast food

taste

Xianxian

home

Guangzhou Xiguan

Rice rolls, also called Bula rice rolls, is a famous specialty snack in Laoxiguan, Guangdong. Rice rolls is divided into salty snacks and sweet snacks. Salty rice rolls stuffing mainly includes pork, beef, shrimp, pork liver and so on, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, and then mixed with fried sesame seeds.

Rice rolls has a long production history and accumulated rich production experience. It is known as "white as snow, thin as paper, shiny, smooth and delicious" when it is produced. Due to the large sales volume in the morning market, most shops are in short supply, and people often queue up for meals, so they are dubbed "grabbing powder".

Question 3: How did the name "rice rolls" come from? Rice rolls originated in Guangdong. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls stuffing mainly includes pork, beef, shrimp and pork liver, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, mixed with fried sesame seeds.

Rice rolls, also called Bula Steamed rice rolls, is a kind of rice product, also called pulling powder, rolling powder and rice rolls.

Rice rolls, a kind of pig (shaped like pig intestines), is nicknamed "grabbing powder" because of its large sales in the morning market, shortage in most stores and people often queuing for food. It is known as "white as snow, thin as paper, shiny, smooth and delicious" when it is produced. Rice rolls is a very common neighborhood food in Guangdong. It is cheap and delicious, and is well known to all people in Xian Yi, old and young, women and children. From humble restaurants and tea markets to five-star hotels.

As for the origin of rice rolls, there seems to be no unified statement at present. Some people say that it was first created by Pantang Seafood Museum in War of Resistance against Japanese Aggression period. Others said that "rice rolls originated in Guangdong, and as early as the late Qing Dynasty, there was a cry of selling rice rolls on the streets of Guangzhou". There is also a legend that when Emperor Qianlong went down to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls. When eating this "refreshing, tender and smooth" food, Qianlong was full of praise and said on impulse: This rice noodle is a bit like pig intestines. Rice rolls is the most common breakfast powder in Guangdong. The feeling of tenderness and glittering and translucent is really beautiful! It looks as white as snow, as thin as cicada wings, crystal clear, delicious, delicate and smooth, and a little tenacious, which is unforgettable. The more you eat, the more you love it!

Question 4: What do you mean by the increase or decrease in rice rolls? Rice rolls is a kind of food in Guangdong. Rice is ground into pulp, then steamed into thin slices and rolled into strips, which look like fat intestines, with rolling oil and soy sauce. It tastes smooth and delicious. Generally called meat-free sausage, sausage with meat. Add some other things on the basis of sausage, such as adding an egg or something (the customer ordered it himself), which is called stuffing. Of course, sausages are called sausages.

Question 5: What's the difference between vermicelli sausage and rice rolls? O(∩_∩)O, glad to answer your question. Powder sausage generally refers to pig powder sausage. Definition: starch mixed with various seasonings is poured into steamed food in casing. Fenchang also refers to a kind of sausage food popular in Beijing, Hebei and Northeast Inner Mongolia. It is made of starch paste mixed with Hefei pork and big oil as stuffing, then boiled with ordinary casing and dried in the sun. If you add garlic and other fillings, it becomes garlic sausage. It has been verified that this is Russian food brought by Belarus living in the northeast of China. Rice rolls rice rolls, also called Bra Steamed rice rolls, is a kind of rice product, also called pull powder, roll powder and pig rice rolls (because it looks like pig intestines). Due to the large sales volume in the morning market, most shops are in short supply, and people often queue up to get meals, so they are also dubbed as "grabbing powder". It is known as "white as snow, thin as paper, shiny, smooth and delicious" when it is produced. Rice rolls is a very common neighborhood food in Guangdong. It is cheap and delicious, and is well known to all people in Xian Yi, old and young, women and children. From five-star hotels to humble restaurants and tea markets, there is almost everything.

Question 6: What are the ways to eat in rice rolls? Rice rolls is a kind of China guangdong snacks made of rice. Because of its thin skin, it is called rice rolls, or loose bowels for short. Lotus Fairy Pavilion in Pantang, Xiguan, Guangzhou was founded in 1930s and 1940s. Rice rolls traditionally uses minced meat, fish fillets, fresh shrimps and eggs as stuffing. It is also a common snack in Guangzhou and Hongkong restaurants. The main snacks are rice rolls shrimp, rice rolls beef and rice rolls barbecued pork.

[Edit this paragraph] 1. Production technology of drawer-type rice rolls;

Rice slurry production: rice rolls (also known as the capital of rice rolls, famous for Zhaoqing, western Guangdong and Yunfu) raw materials: 500G of old steamed rice or brown rice (rich in Yunnan and Guangxi), 50G of raw wheat flour, about 600G of clean water (depending on the quality of old steamed rice), boiled water 100G, and refined salt 10g. Tools: drawer type.

[Edit this paragraph] Production method:

1. Soak 500G old rice and 600G water for more than three hours (the purpose is to make old rice absorb a proper amount of water, make polished rice slurry more delicate and prolong the service life of the refiner). 2. Use clear water to grind the same amount of old rice, and pay attention to the uniform grinding speed, otherwise the heating of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls. 3. Mix 50g of raw wheat flour with appropriate amount of water, and evenly mix with the rice slurry in step 2. 4. Brewing raw and cooked pulp: the ratio of raw and cooked pulp is about 10: 1, and refined salt is added. 5. First put some peanut oil or roast duck oil in the drawer, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately). The thickness is about 2.5 mm, and steaming 1 minute is better. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls. Features: the entrance is soft and smooth, elastic, sweet in color and memorable. (rice rolls, the capital city, mainly tastes the taste of rice rolls, with less stuffing, and rice rolls is thinner. )

[Edit this paragraph] 2. Manufacturing technology of bra rice rolls;

Tools: Bra rice rolls machine.

Put the prepared rice slurry (generally made by rice rolls special flour with the ratio of 1: 1.5 in restaurants for convenience) into a special multi-layer steamer or cloth, steam it into thin skin one by one, and then steam other ingredients (traditionally chopped beef or pork, fish fillets, shrimps, fried dough sticks, etc.). ) Spread out separately, steam and roll into strips, and serve. Because of its long shape, similar to pig intestines, it was named rice rolls. Some are called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp sausage or fried sausage. Without stuffing, it is called vegetarian sausage; Sweet sausage is made by adding sugar or sesame to rice pulp.

[Edit this paragraph] category:

There are two main schools in rice rolls, Guangdong: one is Bula sausage, and the other is drawer-type rice rolls. Because of the different production tools, the rice rolls made by Bra rice rolls is different. Bula mainly tastes fillings (rice rolls pulp is made of sticky rice flour and then noodles, corn flour and raw flour are added), while drawer-type rice rolls (rice rolls pulp is made of pure rice pulp) mainly tastes rice rolls and sauce for seasoning! Now, rice rolls is a must-have item for teahouse, restaurant, morning tea and night market in Guangzhou. Rice rolls in Chaoshan area is made in the same way as rice rolls in Guangzhou area, but the taste is quite different due to different ingredients. Bra rice rolls steamed rice pulp on the cloth, also called bra steamed rice rolls. Famous shops operating Bra rice rolls in Guangzhou include Yin Ji and Dake. Drawer-style rice rolls mainly uses rice rolls for breakfast, and the most famous in western Guangdong is "rice rolls, the capital", which enjoys a long-standing reputation in Zhaoqing and Yunfu. In Hongkong, rice rolls is also a common breakfast food in traditional porridge shops. Usually rice rolls for breakfast is vegetarian sausage with shrimp on the surface; There are two slippery rice rolls fried, rice rolls wrapped in fried dough sticks. In the past, mobile vendors often sold vegetarian sausages on street corners, but in recent years, most of them turned to shops. Rice rolls is usually cut off and seasoned with sesame, sweet sauce and hot sauce. Note that rice rolls and rice rolls are not the same food, but some diners will be confused. Although rice rolls is made of rice paste, it is different from rice rolls. Rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, which are made from different flavors of soy sauce.

special flavour

In Hong Kong, Guangdong and other places, it is often served with soy sauce or hot sauce and peanut oil. In Singapore and Malaysia, more sesame seeds and sweet sauce are added, which may be unfamiliar to diners in Guangdong and Hong Kong, but they have good local characteristics.

[Edit this paragraph] Chaozhou rice rolls

It is said that rice rolls in Chaozhou was handed down from Guangzhou more than ten years ago, but it is quite different. Chaozhou people smells like chaozhou people, and rice rolls naturally has new attainments. A piece of flour skin ... >>

Question 7: The history of rice rolls? Origin:

There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say, "It was first created by Pantang Seafood Museum in War of Resistance against Japanese Aggression period." Others said that "rice rolls originated in Guangdong, and as early as the late Qing Dynasty, there was a cry of selling rice rolls on the streets of Guangzhou". There is also a legend that when Emperor Qianlong went down to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls. When eating this kind of "cool enough, tender enough and smooth enough" food, Qianlong was full of praise and said, "This rice noodle is a bit like pig intestines". Rice rolls is the most common breakfast in Guangdong. It looks as white as snowflakes, as thin as cicadas, and crystal clear. It tastes delicious, delicate and smooth, and has a little toughness, which makes people unforgettable.

Introduction:

Rice rolls originated from the Han snacks in Xiguan, Lingnan, Guangzhou, among which Xiguanbula sausage is the most famous. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls stuffing mainly includes pork, beef, shrimp and pork liver, while sweet rice rolls stuffing mainly includes fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls, also known as steamed rice rolls with bra, is a rice product, also known as diarrhea, vermicelli and rice rolls with pig (because rice rolls is shaped like pig intestines). Rice rolls in Chaoshan area is different from the traditional Cantonese sausage. There are many fillings and ingredients in Chaoshan rice rolls. Traditional Cantonese sausages often have only one or two fillings, only dipped in soy sauce, which is clear and pure. )

Also called bra steamed rice rolls, it is a rice product, also called bra rice rolls, rolled powder, diarrhea and binding, which is different from rice rolls (shaped like pig intestines). Due to the large sales volume in the morning market, most shops are in short supply, and people often queue up for meals, so they are dubbed "grabbing powder". It is known as "white as snow, thin as paper, shiny, smooth and delicious" when it is produced. In Guangdong, rice rolls is a very common neighborhood food, which is cheap, delicious, suitable for all ages and well known to women and children. From humble restaurants and tea markets to five-star hotels, there are almost all of them.

Question 8: What do you mean in Cantonese? On the first floor, your name is rice rolls. You have to understand that "vermicelli sausage" means pig intestines, which is a place to store pig manure, so you can get a general idea of what he means.

Question 9: What kind of flour does rice rolls use to make sticky rice noodles 120g? Starch (also called wheat starch) or sweet potato starch 25g380 water; A small amount of oil and salt (can be saved); A small amount of meat stuffing; 3 eggs; The amount of chopped green onion; (Steamed vermicelli (for three))

Garlic; Original pumping; Oyster sauce; Starch; (Boil the sauce)

There are flour, vegetables, meat and eggs. It really doesn't take too long to have such a rich and delicious breakfast!

Practice and steps

1 Chop five or six cloves of garlic (I use the smaller one in the picture).

2 Two teaspoons of starch (very small spoons), add a small bowl of water, add some soy sauce and oyster sauce, and stir well. Control the salinity yourself. I weighed it, but I didn't write it down. Now I forgot. It is safest to taste it yourself.

3 put oil in the hot pot to cool, and add garlic, which is small and fragrant. When the garlic is golden yellow, add the sauce from the second step and cook over high fire until it is crystal clear.

4. Mix all the materials evenly. Prepare all materials and tools as shown in the figure (meat stuffing with a small amount of cooking wine and soy sauce).

Brush the chassis with thin oil, put a little meat stuffing, scoop two spoonfuls of starch paste, half an egg, and appropriate amount of chopped green onion.

6. Steam in a boiling water pot for three minutes until the fans swell up. Scrape the vermicelli from one end with a scraper, roll it while shoveling, and finally cut it into sections and put it on a plate.

Rice rolls, also called Bra Steamed rice rolls, is a kind of rice flour product, which is now steamed. It tastes good in rice rolls. When the sales volume in the morning market is large, the store can't supply it, so we often see guests waiting in line for dishes, so it is also known as "grabbing powder". I used to grab powder when I first came to Shenzhen, but now I want to eat it myself. In fact, the production of rice rolls is not complicated, especially now you can buy sticky rice noodles, mix some starch, and even mix rice rolls special powder for sale. You don't have to do time-consuming and laborious work such as grinding rice pulp, so you can do rice rolls easily and quickly at home.

8 Make your own breakfast at home. Rice rolls doesn't have to pursue the types of fillings. Of course, if you want to eat rice rolls at noon or in the evening, it will be more delicious and nutritious to smoke some shrimp and barbecued pork on the roll. But when there is usually not so much time in the morning, we should pay special attention to the cooking of sauce. Sauce plays an important role in the taste of rice rolls. Even in rice rolls without meat and eggs, a good sauce will make you feel fresh and memorable. In order to save time in the morning, the sauce is usually cooked the night before. If I like to add meat stuffing, I can also taste the meat stuffing the night before and keep it in the refrigerator. Sometimes I even mix the paste the night before and steam it the next day, all for five more minutes' sleep in the morning, hehe.

Because my family likes rice rolls very much, I tried different formulas of glutinous rice flour with corn starch, glutinous rice flour with sweet potato starch, oil and salt at the same time, only salt and nothing except flour and water. My family reported that there was little difference in taste. I think it's easier to add oil and salt when shaving, so whether to add oil and salt depends on personal preference. If you emphasize health, don't add it. As for tools, I have used flat stainless steel plates and pizza plates. Stainless steel plate is easier to use than pizza plate, and pizza plate is easier to stick. As for the size, of course, the bigger the better. One big card at a time may be enough for one person, which saves trouble. Of course, only if we can put it in the pot.

10 While steaming rice rolls, take another pot and scald a few slices of lettuce on the bottom of the plate, which is pleasing to the eye and more comprehensive in nutrition.

Question 10: Why didn't the Cantonese rice rolls spread all over the country? Why didn't Cantonese rice rolls spread throughout the country?

One side is different from the other. Customs vary from place to place. In addition, the farther away, the less authentic.

Rice rolls-rice rolls, eaten by Cantonese people, is actually a kind of rice product, named after being rolled into pig intestines. It is said that it was invented by Gan Longyou in Jiangnan.

Rice rolls who often eats pigs was invented by him? Rice rolls (also known as sausage, sausage and pork powder): guangdong snacks traditionally uses minced meat, fish fillets and shrimps as stuffing. It is also a common snack in Hong Kong-style restaurants. The most common snacks are shrimp rice rolls, beef rice rolls and barbecued pork rice rolls. Hong Kong traditional porridge shop will provide fried rice rolls, which is wrapped in fried dough sticks in rice rolls; The porridge shop also has Beijing rice rolls, which is also a street snack. It is often served with sweet sauce, hot sauce and sesame seeds. In China guangdong snacks, minced meat, fish fillets and shrimps are traditionally used as stuffing. It is also a common snack in Hong Kong-style restaurants. The most common snacks are shrimp rice rolls, beef rice rolls and barbecued pork rice rolls.

Over time, diarrhea has now become a necessary item in teahouses, restaurants, morning teas and night markets. Sausages in Chaoshan area are the same as those in Guangzhou, but they taste very different because of different ingredients. In traditional rice rolls, rice paste is steamed on cloth, also called bra steaming rice rolls. Rice rolls in Guangzhou is famous for its "Yin Ji" and "Dake" rice rolls, which are very delicious.

In Hongkong, rice rolls is also a common breakfast food in traditional porridge shops. Usually rice rolls for breakfast is vegetarian sausage with shrimp on the surface; There are two slippery rice rolls fried, rice rolls wrapped in fried dough sticks. In the past, mobile vendors used to sell vegetarian sausages on street corners, but in recent years, most of them turned to bunk shops. Generally, rice rolls is cut off and seasoned with sesame, sweet sauce and hot sauce, which tastes delicious.