Home-made Soft, Smooth and Tender Meat and Shrimp Rolls

Name: Home-made Soft, Smooth and Tender Meat and Shrimp Rolls
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 80g Sticky rice; 40g corn starch; 40g Cassava flour; 20g starch; 30g Vegetable oil; 300g water; 1/2 a piece lettuce; 80g pork; 80g White onion; 80g shrimp; 2 pcs egg; 2g salt; 150g Self-adjusting rice rolls

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

Among the common Cantonese snacks, Chinese rice rolls are my favorite. The crystal-clear rice rolls are decorated with bright red dipping sauce, which makes the index finger move before eating; the smooth elastic teeth after the entrance and the delicious and mellow sauce flavor make the already mobilized taste buds burst to the extreme in an instant. Needless to say, the rice rolls with various fillings, even the Zhai rice rolls without fillings, will give me a long aftertaste. It’s just that when I’m in the imperial capital, I rarely have the opportunity to eat authentic rice noodles. As a senior foodie, I began to wonder how I can enjoy such a beloved delicacy at home.

After a period of search and visits, and several blending experiments, I finally succeeded in practicing a formula that can make a springy, smooth and tender cheongsam powder at home. The homemade sauce tastes good, and the filling is just made according to the existing ingredients at home. The final product not only has the "color" to arouse appetite, but the taste is not worse than any one I have eaten in the past (Lao Wang sells melons, self-proclaims)! Food friends you like can move and try one or two.

Home-made Soft, Smooth and Tender Meat and Shrimp Rolls

1. Mix the four kinds of flour in the rice noodles and add vegetable oil;

Home-made Soft, Smooth and Tender Meat and Shrimp Rolls recipe

2. Rub evenly with your hands to form a coarse powder;

3. Add water and stir evenly, let stand for more than 2 hours;

4. Cut the pork into puree, cut the onion into diced onion, defrost and wash the shrimp;

5. Put a little oil in the pan, add diced onion and stir fry until fragrant, then add the mashed meat and shrimps and fry until cooked, add 2g of salt and stir-fry well and serve;

6. Mix 15g of light soy sauce, 15g of oyster sauce, 5g of sugar, and 100g of water to form intestine powder juice;

7. Cut 1 head of garlic into minced garlic, put 5g of oil in a pot to heat, add minced garlic and stir fry for a fragrance;

8. Pour the mixed juice into a pot and boil, add a little water starch;

9. Adjust to a thicker and brighter intestine fungus juice and serve;

10. Wash the lettuce and tear it into small pieces by hand;

11. The slurry that has been allowed to stand is stirred and sieved again for later use;

12. Bring the steamer water to a boil, grease the surface of the square plate and place it on the steamer, add more than half a spoon of flour paste and shake well;

13. Add a little egg mixture, stir-fried rice roll filling, and sprinkle a few slices of lettuce;

14. Steam with lid over high heat for one and a half minutes and open the lid. The skin of the intestines is blistered. Use a spatula to shovel it from one end and roll it into a roll of intestines. Put it into a plate and cut into small sections. Pour the intestines.

Tips:
The ratio of the various powders required for the production of intestines needs to be strictly controlled, which is the basis of the translucent, light and vigorous of the intestines;
When making rice rolls, be careful not to pour too much powder paste at one time, too thick will affect the taste and effect;
The steps of mixing, standing and sieving are all to get the most delicate paste, which is also the key to making beautiful intestine noodles;
The fillings inside are matched according to my preference. I fry it in advance to prevent it from being steamed in a short time. You can also sprinkle the mixed fillings directly on top, just to make sure that it is steamed;
Shrimp wraps with freshly bought live shrimp have a better taste;
When rolling up the rice noodles, it is normal to have a little damage. If you want to achieve the perfect taste and appearance, you should be extra light when you are rolling up the rice noodles.