The production and recipe of Cantonese rice noodle rolls

Rice noodle rolls are a familiar food to people in Guangdong. As transportation conditions improve and people's activities expand, more and more people have begun to taste or learn about rice noodle rolls. Because rice noodle rolls have a smooth texture and a fragrant flavor, they always make many people enjoy them. So, what are the methods for making Cantonese rice rolls?

Method 1

1. Add starch and warm water to make a paste, add chestnut powder and salt, add water, mix and knead thoroughly, and let it stand for 2 hours;

2. Roll the dough into strips, pinch it into embryos, press it into skins, and roll it into rolls; put it aside for 2 to 3 minutes in the steamer, steam it in boiling water over high heat for about a quarter of an hour, and sprinkle with chili sauce and coriander after taking it out of the pot.

Method 2

1. Add the lean meat into the marinade and mix well. Marinate for 10 minutes.

2. Chop the green onions and beat the eggs for later use.

3. Mix rice flour, starch, corn flour and water into a batter.

4. Brush a layer of cooking oil on the dish, put in the minced meat, pour in a tablespoon of batter, add chopped green onions and eggs. (As shown in the picture)

5. Put water in a pot and bring it to a boil. Place the plate with the ingredients on the steaming rack.

6. Cover the pot and steam for about 3 minutes. (Open the lid and see the batter taking shape and small bubbles appearing, which means it is cooked.)

7. Use a spatula to roll up the rice rolls.

Method 3

1. Prepare various flour ingredients.

2. Wash the lettuce and set aside, chop the green onions, wash and soak the dried shrimps and set aside.

3. Chop the garlic and set aside.

4. Mix glutinous rice flour, corn starch and corn starch, add 450 grams of water, stir well and set aside.

5. Take a small bowl and add 20 grams of light soy sauce, 20 grams of oyster sauce, 10 grams of fish sauce, salt, sugar and water and mix well.

6. Add a little oil to the pan and heat it up, add the minced garlic and stir-fry until fragrant, then add the prepared sauce and bring to a boil.

7. Add a little water starch to thicken and turn off the heat. Pour the soup into the dipping sauce for rice rolls.

8. Blanch the lettuce in boiling water and set aside.

9. Brush a little oil on the bottom of the flat stainless steel plate. Beat the eggs and set aside.

10. Pour a spoonful of batter into a stainless steel plate and shake it to make it evenly distributed. Turn on high heat in the steamer, put the plate in, cover it and steam it on high heat for 1 minute.

11. Then sprinkle with dried shrimps, chopped green onions, and drizzle in a little egg liquid. Continue steaming for 3 minutes until it starts to swell.

12. Take out the plate and use a scraper to roll up the rice roll and then steam the next one.

13. When eating, place the cut lettuce rice rolls on the bottom of the plate and pour the prepared dipping sauce on it.