How to make rice rolls pulp?

Production method of Guangdong rice rolls Raw materials: 500g of refined rice flour, 50g of corn starch, 20g of crude oil, refined salt 10g, 750g of clean water, 500g of boiled water and 50g of raw flour. Production method: 1. Mix rice flour with clear water to make slurry for later use; 2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well. 3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into pig intestines from top to bottom. Features: soft and smooth, sweet in color, neither fat nor greasy. Note: 1. The water consumption should be flexibly controlled according to the water absorption rate of rice noodles, and the water consumption given above is used as a reference; 2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls. 3. Drawer cloth should be made of white cotton cloth to prevent powder loss. 4, the steaming time should not be too long, just right. 5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials. Production method of Guangdong rice rolls (cooked) raw materials: fresh pig rice rolls1kg; 4 pieces of broccoli; 1 one green and one red bell pepper; Half a catty of lean meat; 4 fresh mushrooms; Jiang Rong is a nobody; A little salt; 1/4 bowls of oil and 1/4 bowls of soy sauce; A little sugar; 1 1 egg 1. Decoration: a little chopped green onion, 2 banana leaves, 2 saucers, 2 flat saucers: 65,438+0 rubber pads, cooked food knives, 65,438+0 chopping boards, 2 bowls (divided cooked bowls) for mixing, 65,438+0 steamer, 65,438+0 steamer and iron plate. Production method: 1. Prepare raw materials A. Wash broccoli and green/red bell peppers, and then shred them; B, chop pork and fresh mushrooms into a bowl and marinate with a little salt, sugar and soy sauce; C, first burn the wok red, saute the ginger slices with a little oil, and then pour B into the wok and stir fry slightly. It is best to pour material A into a wok and fry until it is cooked, and then turn off the heat immediately. Put the fried stuffing into a bowl for later use; D, cut the banana leaves and put them on a flat plate for later use. 2. Material making A, firstly, coat crude oil on the rubber mat for cooked food, cut two or three pieces of fresh rice rolls respectively, and spread them out slowly on the rubber mat for cooked food. Put the prepared stuffing on the edge of rice rolls according to the method in the figure, then coat eggs on the other end of the spread rice rolls, roll it up slowly from one side of the stuffing, and put it on the decorated flat mouth after OK. B, use an iron pan to boil a pot of boiling water, then put it on the steamer, and then put the rice rolls rolls prepared in A into the steamer. Steam for about 5 minutes, add chopped green onion and you're done. Just keep up with a dish of soy sauce or add a dish of hot sauce because of personal preference. Making time: about 15-20 minutes. Food Matching: Beef such as Ginkgo bean curd porridge and soybean milk is slippery in rice rolls.