What's up, rice rolls?

Rice rolls, also known as steamed rice rolls with bra, is a kind of rice product, which is also called pulling powder, rolling powder and rice rolls with pig (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.

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 Guangzhou, and as early as the late Qing Dynasty, there were shouts 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, and the feeling of tenderness, smoothness and crystal is really beautiful! It looks as white as snow, as thin as cicada wings, crystal clear, delicious, delicate and smooth, and somewhat tenacious, which is unforgettable. The more you eat, the more you love it!

1. Drawer rice rolls production process: rice slurry production: Shuimo rice rice rolls (also known as the capital of rice rolls, Zhaoqing in western Guangdong, famous Yunfu) Raw materials: 500G of old rice or brown rice (rich in Yunnan and Guangxi), 50G of raw wheat flour, 600G of clear water (depending on the quality of old rice) and boiled water 100G. 10g refined salt using tool: drawer-type rice rolls machine [edit this paragraph] production method: 1 Soak 500G of aged rice in 600G of clear water for more than three hours (the purpose is to make old rice absorb a proper amount of water, make the 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 rice rolls, with little stuffing and thin rice rolls) [Edit this paragraph] 2. The production process of Bra rice rolls: using 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 with rice paste and sugar or sesame seeds [edit this paragraph] Category: There are two main schools in rice rolls, Guangdong Province: one is Bula sausage, and the other is drawer-type rice rolls. Because the production tools used are different, the rice rolls made by Bra rice rolls is different. Bula mainly tastes fillings (sticky rice flour is used for rice rolls pulp, then noodles, corn flour and raw flour are added), and drawer-type rice rolls (pure rice pulp is used for rice rolls pulp). 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] rice rolls and Chaozhou It is said that rice rolls and Chaozhou came from Guangzhou more than ten years ago, but they are quite different. Chaozhou people smells like chaozhou people, and rice rolls naturally has new attainments. Beat an egg on a piece of dough, add minced meat, diced radish, shredded mushrooms, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame sauce and marinated soup. The taste is really memorable. The same rice rolls, different flavor.

manufacture

Ingredients: rice paste, pork or beef or shrimp, vegetables, eggs and pickles.

Exercise:

Rice rolls's production is very simple. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pig intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.