What is rice rolls Lohan rice rolls?

Rice rolls, a Guangdong specialty food, is a rice product, which is divided into two schools, one is Bula rice rolls, and the other is drawer rice rolls. The production principle is basically the same, that is, rice is beaten into foam juice, then poured into an iron plate, flattened and steamed (Bra sausage is densely insulated on the iron plate to make rice rolls taste smoother and tender), and then scraped flat with beef bone slices (this is different everywhere). This process is DIY. The boss will ask you if you want to add ingredients such as eggs, meat, small intestine, barbecued pork, lettuce or Chinese cabbage (different ingredients have different prices). Because it's thin, it sticks out like a pig's intestines (it is said that when Emperor Qianlong was introduced to Guangzhou's special dining by Ji Xiaolan, he praised it as a pig's intestines after tasting rice rolls), so his name was called "rice rolls". 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 and good, suitable for all ages, and well known to all women and children. From humble restaurants and tea markets to five-star hotels, there are almost all of them, similar to the breakfast in the north, "fried dough sticks+soybean milk".

-So, if rice rolls is simply made without any side dishes, it is called "Su rice rolls", and if it is barbecued with pork, it is called "Barbecued rice rolls"; If you add the small intestine, it is called "small intestine rice rolls"; If it's vegetarian rice rolls, beat one or two eggs and steam them together. It's called "Lohan rice rolls" (Cantonese regard eggs as vegetarian). Similar to pure preserved eggs, monks can eat them, and monks are represented by "Lohan", so "Lohan rice rolls" got its name.