Teach you the recipe of top-notch rice noodle sauce

Rice noodle rolls are a popular food. There are many flavors of rice noodle rolls. You can add all kinds of your favorite seasonings to them, which tastes very refreshing and delicious. It originated in present-day Guangdong Province and is a local traditional snack. In fact, making rice rolls at home is not as difficult as you think. The most important part is the preparation of the sauce. Today I will teach you the specific methods and share its unique preservation method. Let’s learn together!

How to make rice noodle roll sauce

Materials

600ML light soy sauce, 3 liang (150g) fish sauce, 6 liang of sugar, 2 liang of oyster sauce, 6 liang of MSG, 3 liang of chicken essence, 1 liang of dark soy sauce, 3 jin of water, a piece of ginger, 3 liang of scallions, 3 liang of onions, and 1 liang of shallots.

practice

Use a small amount of oil to sauté the minced ginger and chopped green onion, then pour in the light soy sauce and cook briefly. After the soy sauce boils, pour in water and other seasonings. Cook on low heat for more than 15 minutes, filter out the green onion residue and it's done.

Tips

The above amounts are all indicated in liang, which can be converted. Friends who want to make it can convert it. 1 liang = 50 grams. It is easy to convert it into grams and weigh it on an electronic scale.

When eating with a spoon, make sure the spoon is clean and free of raw water. It can be preserved for a long time. When you want to eat it, just mix the batter and steam the rice rolls in a pot.

Rice Noodle Roll with Chives and Shrimp

Material

Rice: water 1:1.5, cornstarch: water 1:2, raw rice water: cooked rice flour paste 4:1, soy sauce: rock sugar: oil: water 4:1:1:3

practice

1. Prepare flour slurry. Mix tapioca starch and water in a ratio of 1:2, then cook over low heat until paste forms. Mix together with the beaten rice paste in a blender (rice paste water: cooked rice paste = 4:1), and pour out for later use.

2. Make the sauce for rice noodle rolls. Mix 4 tablespoons of Maggi soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of oil and 3 tablespoons of water, and heat until the rock sugar melts.

3. Make the filling. After deveining the shrimp, marinate with a little salt and pepper for 10 minutes. Cut the chives into sections and remove the ends of the celery sticks. Add soy sauce, salt, sugar and pepper together and mix well to make the filling.

4. Steamed rice rolls. Grease an 8-inch round pan, add 1/4 cup of rice paste into a pot of boiling water, and add the filling after the bottom of the rice paste has solidified slightly. Cover and cook for 3 minutes.

5. After big bubbles appear, take it out and soak it in a basin of cold water. Use your finger to draw a circle on the edge of the plate and roll it up from one end.