Is rice roll high in sugar?

High.

Rice roll originated in Guangdong, but now it is a famous snack across the country. It has a soft and chewy texture and is deeply loved by foodies. Everyone only knows that it is very delicious, but What is the nutritional value of rice rolls? If you don’t go to a restaurant to eat it, how can you make it yourself? The editor will give you a detailed introduction below. Friends who are interested should hurry up and learn~

1. Nutritional value of rice rolls

Rice rolls are rich in pigments, starches, trace amounts of Elements, vitamins, etc. Dishes featuring eggs: moisturize dryness, enhance immunity, protect eyes and improve eyesight.

2. How to make rice rolls

1. Fresh shrimp rice rolls

Ingredients: appropriate amount of fresh shrimps, 30g rice noodles (sticky rice noodles), Taibai powder 10g, 3/4 cup water, 3/4 tsp salt, sauce: 1 tbsp soy sauce, 1 tbsp half rock sugar, 1/3 cup water, 1 tbsp sesame oil, 4 coriander stalks~ 5 pieces

Method: Wash and drain the shrimps, add a small amount of chicken powder and pepper and 1 spoon of starch powder, mix slightly, put it in the refrigerator to refrigerate, and add all the sauce ingredients Bring the pot to a boil and let it cool down for later use. Add a few coriander stalks and cook together to add some aroma. Mix the other ingredients except the shrimp into a watery consistency. Scoop a thin layer of powder slurry into the plate. Too much flour paste will taste thicker. I use a round stainless steel plate. I think it is difficult to roll up the vermicelli. It is recommended to use a rectangular plate to steam the vermicelli. It is more convenient and can be separated by water. Steam for 2 minutes, take out the vermicelli and rinse it with cold water from top to bottom. Do not boil the water too much as it will break the skin easily. After washing the front side, pull up the vermicelli and rinse it with cold water on the other side. If you feel it is not easy to pull the skin off, you can also You can only cool the front side. Add marinated shrimps into 1/3 of the rice noodles. Use a plastic rice spoon to push and roll them into a sausage shape. The white and flawless rice rolls are rolled. Place them in a steamer over medium heat with only water. Steam the rice rolls for 3 minutes, top with appropriate amount of sauce, and serve the smooth and delicious shrimp rice rolls!

2. Cantonese rice rolls

Ingredients : 150 grams of rice flour, 30 grams of wheat starch, 15 grams of corn starch, 450 grams of water, appropriate amount of lean meat, 2 eggs, appropriate amount of mushrooms, 1 lettuce, appropriate amount of green onion, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of light soy sauce

Method: Pour the 3 kinds of powder into the water and stir evenly, let it stand for an hour, crack the eggs and stir evenly, cut the lean meat into shreds, soak the mushrooms in warm water, wash and cut them into cubes, cut the green onion into cubes, and lettuce. Wash well and prepare a dish of raw oil for later use. Heat the oil in a pan, stir-fry the chopped shiitake mushrooms, and add an appropriate amount of light soy sauce and water to cook into a sauce for rice rolls. Boil a pot of water, heat the steaming plate, and brush the steaming plate with oil. Stir the rice roll liquid evenly and pour a spoonful of rice roll liquid onto the steaming plate. Add lean meat, eggs, and lettuce respectively and mix well. Put it into the steamer and steam for about 3 minutes. When you open the lid and see bubbles rising on the surface of the rice rolls, it proves that the rice rolls are cooked. Use a scraper to scrape up the steamed rice rolls. Materials can be added according to personal taste and needs, and the operation process is the same as above. Paired with a cup of fresh milk, a dish of homemade XO sauce, and drizzled with soy sauce, it's a hearty breakfast.