Guangdong Rice Rolls
1.
Teach you a family version of rice noodles, add rice flour, wheat starch and corn starch with water and put them in the refrigerator. Soak for one hour before using, so that the gouache can be mixed well.
2.
In addition, the taste of Guangdong rice noodles with rice noodles is not good, but it is convenient and quick. It is best to use a suitable rice milled rice milk. The rice rolls made by doing this will be fragrant and not greasy to eat. Adding some starches to the rice milk will make it white, thin, tough, and slippery, and it will be chewy and smooth and refreshing.
3.
Wash the shiitake mushrooms, peel the garlic and grind it in a food processor. It can be shredded with a knife, which is time-consuming.
4.
Pour an appropriate amount of oil into the pot, add the shiitake mushrooms and garlic and stir-fry until it has a fragrant aroma. The soup will have a fragrance only when it comes out of the fragrance, and it is easier to produce a fragrance when using wet shiitake mushrooms. If you use dried shiitake mushrooms, you have to soak them beforehand...
5.
Then add water, add various seasonings in turn while burning. Stir evenly while adding the seasoning, so that the solid seasoning will not sink to the bottom and scorch and melt more easily. Finally, mix 6 grams of cornstarch with 6 grams of water and mix it well into the soup to make it irritating. Finally, boil the pot and sprinkle the chives into the soup.
6.
Heat the powder and brush the oil. Pour the rice milk while it's hot, and steam it in a pot with the rice roll drawer at home. Pour in the rice milk, beat in the egg and beat it to get the egg rice roll. You can also add marinated minced meat to make pork rice rolls, or make hot dog rice rolls, shrimp rolls, and so on. Many kinds of rice rolls...
7.
Put a piece of lettuce on the noodle sauce and sprinkle some chives on it to steam the rice noodles.
8.
Smooth the powder with your hand, so that the thickness is more uniform. The rice rolls will not affect the taste due to uneven thickness. Put it in the drawer, put it on the pot at home and start steaming the rice noodles.
9.
Put it into the powder extract and steam immediately over high heat. Don't use low heat, otherwise the simmered rice rolls will be old and not slippery. Blow it all at once with high fire steam. You can pull out the rice rolls in 15 seconds, and the rice rolls steamed over a high fire will not stick, age, and tender...
10.
If it is two servings, the first one can be used as white rice noodles. Do not add anything, add eggs, chives and the like in the second draw. Fenpi, as shown in the figure, is qualified if it is tough, will not break, will not stick, and will not stick to a lump. Will be delicious........
11.
Pull out the rice noodles and scrape out the rice noodles with a spatula. Put it in a saucer, with white rice noodles underneath. Egg rice rolls are on top. It's beautifully placed...
12.
Then pour the rice roll soup, and then pour in the secret sesame oil. The sesame oil is not sesame oil. The sesame oil is made with salad oil and spices. It smells so fragrant that it is unforgettable, and it smells addictive....
Tips:
The rice rolls must be as white as snow, thin as paper, tough and refreshing: big fire, enough water, enough steam, and short time.
