How to make rice noodle rolls with chili sauce

Rice noodle rolls with chili sauce is a well-known snack in Guangdong. The method of making rice noodle rolls with chili sauce is also relatively simple. It mainly requires preparing chili peppers, appropriate amounts of salt and garlic, an appropriate amount of strong liquor, and then sweet wine lees. This can increase the nutrition and taste. The reason for adding strong liquor is that it can not only enhance the freshness, but also has a good sterilization effect, which can make the chili sauce last longer.

How to make rice noodle rolls with chili sauce

Main ingredients: 4 pounds of chili pepper, 200 grams of salt, 500 grams of garlic. Auxiliary ingredients: 200 milliliters of strong liquor, 600 grams of sweet wine lees.

1. Wash the peppers with clean water and dry the surface moisture. 2. Remove the stems after drying. 3. Use a clean knife to roughly cut into several sections. 4. Wash the garlic and remove the outer skin. 5. Use a knife to roughly chop.

How to make rice noodle rolls

1. Mix 500 grams (1 jin) of old rice and 600 grams of clean water and soak for more than three hours (the purpose is to allow the old rice to absorb an appropriate amount of water, so that the ground rice slurry is finer and the service life of the grinder is extended). 2. Grind equal amounts of old rice and water, and make sure the slurry is produced evenly. Otherwise, the grinding machine will be overheated, resulting in too much cooked slurry and affecting the quality of the rice noodle rolls. 3. Mix 50 grams of wheat flour with appropriate amount of water and mix evenly with the rice milk in step 2. 4. Mix raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, add refined salt. 5. Put some peanut oil or roast duck oil in the drawer first, then pour an appropriate amount of raw and cooked paste into the drawer and spread it evenly (you can add minced meat or eggs, etc. as appropriate). The thickness should be about 2.5 mm. Steam on high heat for about 1 minute. Use a special shovel for rice rolls to remove the rice rolls from front to back, or from back to front. Features: soft and smooth, springy in the mouth, white in color, sweet and fragrant, with endless aftertaste. (The main flavor of Ducheng Rice Noodle Roll is the rice noodle roll, with less fillings and thinner strips)