How to make juantongfen

Chinese people all like delicious food, and delicious food is also very popular in China. Everyone likes to carve out his or her own world in delicious food. Similarly, you can discover and enjoy the joy of life through delicious food. So around us, no matter where we are, no matter in the city or in the countryside, let us learn about the production methods of Juantongfen.

Method 1:

(1) Remove the sand from the rice, wash it, soak it in clean water for 30 minutes, and grind it into a paste. Chop pickles finely. Mix eggs, starch and salt into a thin paste.

(2) Heat the wok, add the minced meat and stir-fry until the oil comes out. Add the pickled vegetables, salt (2g) and MSG, mix well and serve when cooked. Mix Sichuan pepper powder and salt (3 grams) and stir-fry to make pepper salt.

(3) Use a round barrel with no bottom at both ends. Cover one end with a fine sieve, leaving an air hole about the size of a finger on the side. Place the other end in a pot of boiling water. Scoop a spoonful of rice slurry onto the sieve and scrape it flat. Cover the sieve and steam it for half a minute. Remove the sieve from the steamer and place it on a plate greased with cooking oil. Add the meat filling, roll it into a tube, and cut it in two.

(4) Heat oil in a pan over medium heat until the oil reaches 50% temperature. Coat the rice rolls with egg batter and fry until light yellow. Place on a plate, serve with salt and pepper, and dip in water for dipping.

Method 2:

1. Add water to an open pot and bring the water to a boil.

2. Add appropriate amount of rice milk into the steaming tray. The right amount is when the rice paste just covers the bottom of the steamer. Don't add too much, as it will crack easily if it is too thick and affect the taste.

3. After the water boils, put the steaming plate into the pot. Remember to shake the steaming plate slightly so that the rice slurry can spread evenly on the bottom of the plate. Turn the steaming plate immediately after putting it into the pot to allow the rice slurry to be evenly distributed and heated evenly. (The steaming plate is now "floating" on the water.)

4. Cover the pot and control the steaming time yourself, usually 2 to 3 minutes. When you see bubbles forming in the rice noodle skin in the plate, you can remove it from the heat (the bubbles appear because the rice noodle skin has separated from the steaming plate).

(Don’t steam it for too long, otherwise the rice noodle skin will become hard and crack.)

After the dough has cooled, gently scrape the edges, turn it over, and put the filling on the smooth side. (Of course, cutting the cooled rice noodles into strips is the so-called “cut rice noodles”.)