How to make Vietnamese rice noodle rolls

Our country's mainland is very vast and boundless. Similarly, there are many neighboring countries in some border areas of our country. For example, Vietnam, Laos, Cambodia, etc. These countries are some of our neighboring territories. Therefore, many people will choose these countries when traveling abroad. So let us learn about the production method of Vietnamese rice noodle rolls.

1. Rice milk production

1. Soak the rice in advance for 6-8 hours, and then cool the steamed rice for later use (50 grams of cooked rice for one kilogram of rice).

2. Wash the rice several times until the water is clear, put the cold cooked rice together and mix well. The weight of the soaked rice and water should be about 4-4.2 kg.

3. Beat the rice slurry: The rice slurry should not be hot when you touch it with your hand. If it is hot, you need to adjust the temperature, otherwise the rice slurry will easily become sour. The beaten rice slurry must be free of residue and must be tender and smooth (it should not be too dry when beating, add appropriate amount of water).

4. Add the following to the rice paste: one kilogram of rice, 70-80 grams of refined flour (corn starch), 30 grams of clarified flour (wheat starch), and 20 grams of salt.

5. After stirring evenly, use 6 spoons to scoop out a small portion. One kilogram of rice requires 2 spoons of rice slurry. Then boil it in boiling water and stir for 1-2 minutes (use 500 grams for one kilogram of rice). Pour the raw and cooked rice paste together and mix well. After mixing, one kilogram of rice should weigh about 5 kilograms.

6. Leave the beaten rice slurry overnight and pour out some of the precipitated water the next day (one kilogram of rice water weighs about 3.3-3.4 kilograms).

2. Stir-fry the fillings

1. Soak the dried black fungus, wash it, chop it into small pieces, and set aside the minced meat.

2. Put a little oil in the pot, pour in the minced meat and fungus, stir-fry, add salt, chicken essence and MSG.

3. After frying, cool and set aside.

Prepare other fillings in the same way as above.

4. Steaming

1. Cover the stainless steel pot with a layer of gauze, secure it in place, and dig a hole on the side for easy water addition. Use a flat 6-liang spoon to spread the rice paste into a thin layer, cover the pot and steam for a while.

2. Steam for about one minute, remove the lid, cut it in the middle with a thin bamboo stick smeared with oil, and pick it up from both sides.

3. Place the two pieces of rolls flat on an oiled flat plate, sprinkle evenly with fungus and minced meat (you can choose from a variety of fillings), roll them up, use chopsticks to pull out the bamboo strips, and cut them into small pieces on a plate.

5. Making dipping water

Add an appropriate amount of cold boiled water, an appropriate amount of brown sugar, 4 teaspoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of Haitian Wei Ji Xian, 2 spoons of fish sauce, 4 spoons of lemon, an appropriate amount of rice vinegar, 3 to 4 lemons, an appropriate amount of coriander and large coriander, an appropriate amount of salt, and 1 teaspoon each of MSG and chicken essence.