Rice Rolls
1.
To make rice rolls, you must use good rice and good ingredients to have a good taste.
2.
Weigh the rice, here is about 300 grams of rice, novices can make a little less for the first time, 100 grams of ha is recommended.
3.
After cleaning, soak for about 2 hours in advance. If possible, soak before going to bed. Get up the next morning to make rice rolls (if it’s hot, keep it in the refrigerator), put it in the wall-breaking machine, and make it into rice milk. Second, make it more delicate.
4.
Put the beaten rice milk into a large bowl, add two spoons of cornstarch, about 20 grams. No need to weigh specifically.
5.
Add a spoonful of salt and stir well. No dry powder is required. If it is too thick, it can be diluted with a little water and stirred.
6.
Brush a layer of oil on the steaming dish, and pour a small half spoonful of rice milk with a spoon (I have a small spoon and half a spoon for a plate)
7.
Spread the rice syrup on the plate evenly and put it in a steaming pot with boiling water (on the steaming rack), cover it, and steam it on high heat for about 1 minute. When you uncover it, you will find that there are big bubbles in the steaming pan, which proves The rice rolls are cooked.
8.
Pour in a small spoonful of egg liquid, spread it evenly at will, continue to cover and steam for one minute before serving.
9.
The steamed rice roll is out of the pot.
10.
Use a spatula to scrape out the rice rolls and place them on the dinner plate. (My rice rolls are a little thicker, I will adjust the amount of paste later to make it thinner) The thinner the better
11.
I also made vegetarian rice rolls without egg, and put them on the plate together with egg rolls. After making all the rice rolls, make the sauce
12.
Heat the pot, add the oil, pour in the minced garlic, and burst until slightly yellow
13.
Add a little red pepper, chopped green onion, salt, chicken powder, bean paste, light soy sauce, and a small amount of water to cook into a sauce
14.
Pour the sauce on the rice rolls and start eating.
Good rice is produced from a good ecology, and Ruliang chooses high-quality polished rice. The delicious rice rolls are eaten hot and taste good.
Tips:
1. When the rice is beaten into rice milk, it is best to soak it in advance, and the beat should be as delicate as possible, so that the effect will be better. If it is troublesome, you can also use rice flour directly. It's just fresh and delicious to see.
2. Try to use two steaming trays when making rice rolls. This saves time and the speed will be much faster.
3. Don't make the rice milk too thick, of course it won't be formed if it is too thin. You can feel the texture after you cook it a few times, and you don’t need to scoop too much rice milk at one time during steaming. The rice rolls are delicious only if they are thin.
4. The sauce can be increased or decreased according to personal preference.
