Cantonese Rice Rolls---zhaichang

Cantonese Rice Rolls---zhaichang

by Poetic heart

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

I remember that in the days when I was in Puning, I basically had rice rolls for breakfast every day, beef intestines, shrimp intestines, pork liver intestines, lean meat intestines....., my favorite is a floured skin with one on it. The egg, minced pork, diced radish, shredded shiitake mushrooms, bean sprouts or diced bamboo shoots, and then topped with a layer of sesame syrup and braised soup, is smooth and tough. The taste is really nostalgic.
Although we don't have a special rice roll rice noodle machine at home, and we did not buy a special rice roll rice noodle powder, we can still make a comparable original rice milk rice noodle roll. Due to the crudeness of the tools, I made the simplest fasting. Zhaichang is nothing inside. "

Ingredients

Cantonese Rice Rolls---zhaichang

1. Wash the old rice and soak it with water at 1:1.5 for 5 to 6 hours.

Cantonese Rice Rolls---zhaichang recipe

2. Beat into rice milk. It must be played very delicately without any impurities.

Cantonese Rice Rolls---zhaichang recipe

3. Prepare a little tapioca starch.

Cantonese Rice Rolls---zhaichang recipe

4. Mix thoroughly with water 1:2.

Cantonese Rice Rolls---zhaichang recipe

5. Pour into a spoon and boil the mature flour slurry over low heat.

Cantonese Rice Rolls---zhaichang recipe

6. Then pour it into the ground uncooked rice syrup. The ratio of cooked flour slurry to raw rice slurry is 1:5.

Cantonese Rice Rolls---zhaichang recipe

7. Stir well.

Cantonese Rice Rolls---zhaichang recipe

8. Boil water in a pot.

Cantonese Rice Rolls---zhaichang recipe

9. Prepare a shallow plate and apply a thin layer of oil.

Cantonese Rice Rolls---zhaichang recipe

10. Pour in a layer of mixed and stirred rice slurry, remember to stir it to prevent the slurry from settling.

Cantonese Rice Rolls---zhaichang recipe

11. Carefully put it in a pot of boiling water. After a minute or two, the rice milk will become ripe, the color will turn white and a little transparent.

Cantonese Rice Rolls---zhaichang recipe

12. Take out the plate and put it in cold water for a while to cool down.

Cantonese Rice Rolls---zhaichang recipe

13. Take a shovel and slowly shovel from one side to the other side, while shoveling the rice skin will crumple and stick together.

Cantonese Rice Rolls---zhaichang recipe

14. Take it out and put it on the tray.

Cantonese Rice Rolls---zhaichang recipe

15. After you finish, remove the head and tail, and take a nearly long plate.

Cantonese Rice Rolls---zhaichang recipe

16. Beat an egg without straining.

Cantonese Rice Rolls---zhaichang recipe

17. Preheat the pan.

Cantonese Rice Rolls---zhaichang recipe

18. Spread into egg skins.

Cantonese Rice Rolls---zhaichang recipe

19. Take out and divide into several pieces.

Cantonese Rice Rolls---zhaichang recipe

20. Roll up for use.

Cantonese Rice Rolls---zhaichang recipe

21. Put clean water in the pot, add a little salt, very fresh, chicken powder, sesame oil, and water starch to make thin glutinous rice flour.

Cantonese Rice Rolls---zhaichang recipe

22. Place the egg skin on the rice rolls, top with the well-coated gorgon, sprinkle with chives, and decorate with the fruits and vegetables available at home. I use watermelon.

Cantonese Rice Rolls---zhaichang recipe

Tips:

1: When making intestine fungus, if you scoop more flour paste, it will be thicker, and if you scoop less flour paste, it will be thinner.

2: If there is less powder and more water, the skin of the intestines will be tender, but if it is too much, it will not be able to make it, so you have to experiment a few times to gain experience. I'm not very good at it yet, if there is a better ratio, I will come to discuss with you again.

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