How to prepare uncooked rice milk and cooked rice milk for roll flour

Guangxi’s stone-ground rice flour is made from a mixture of glutinous rice and sticky rice. The ratio is 3 glutinous rice to 1 sticky rice to 2 water.

That piece of bush is used for steaming rice noodles, just like Guangdong rice roll rice noodles.

After steaming, add fried crushed peanuts or other things, and finally sprinkle with sesame seeds.

1. Basic concepts

1. Rice rolls, also called steamed rice rolls, are a kind of rice product, also known as pulled rice noodles, rolled rice noodles, and pork rice rolls (due to their similar shape) Pork intestines), because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to eat it, so it is also nicknamed "grabbing for fans". When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious". ?

2. Rice roll is the most common breakfast in Guangdong. It has appeared in the Tang Dynasty and originated from Longzhou (now Luoding City, Guangdong). It evolved from Luoding’s special delicacy, oil-flavored glutinous rice dumplings. Huineng, the sixth ancestor of Zen Buddhism, gave it a new name, Huiji Ci, also known as Longkan Ci. During the Qianlong period, when Emperor Qianlong traveled to the south of the Yangtze River, he specially went to Luoding Prefecture to eat Longkan Ci and named it rice rolls.

2. Food introduction

Chinese rice rolls are also called Bra steamed rice rolls. ), because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to eat, so it is also nicknamed "grabbing for fans". When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious". In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well known to women and children. It is available in almost all humble restaurants and tea markets to five-star high-end hotels.

3. Classification

There are two main schools of Guangdong rice rolls: one is braised rice rolls, and the other is drawer-type rice rolls. Due to the different production tools used, Therefore, the rice rolls made are all different. Bra rice rolls are mainly based on tasting fillings (most rice rolls are made from sticky rice flour, and rice flour, corn flour and cornstarch are added), while drawer-type rice rolls ( Rice roll slurry is made from pure rice milk) Mainly taste rice roll powder and sauce seasoning! Now roll rice roll is a must-have product in Guangzhou teahouses, restaurants, morning tea and night markets. The rice rolls in Chaoshan area are made in the same way as those in Guangzhou area, but due to different ingredients, the taste also has great regional differences.

In Hong Kong, rice rolls are also a common breakfast food in traditional porridge restaurants. The rice rolls usually eaten for breakfast are vegetarian rice rolls with dried shrimps on the surface; there are also fried rice rolls with fried rice rolls, which are rice rolls with fried dough sticks inside. In the past, it was often sold by mobile vendors on street corners. In recent years, most of them have been converted into shop operations. The rice rolls are usually cut into pieces and seasoned with sesame seeds, sweet sauce and chili sauce. Note that chee cheong fun and rice rolls are not the same type of food, but some diners may confuse them.