What does the recipe of rice noodle roll include?

Many people have heard of rice noodle rolls, but have never eaten it. In fact, rice noodle rolls are a famous delicacy in Guangdong. Now they are spreading more and more all over the country. But if you want to eat the most authentic rice noodle rolls, you still have to go to Guangdong. This is mainly because the recipe of each rice noodle roll is completely different. It is because of this that rice noodle rolls become so delicious. And as long as you know the specific recipe and method, you can try to make it at home. In this way, it will be more convenient to eat, and you can taste the unique flavor of rice noodle rolls that melts in your mouth, and is full of color, aroma and taste. It will make people feel endless aftertaste after eating it.

Rice noodle rolls originated in Luoding, Guangdong, and have now spread across the country. Based on geographical location (taste), the more famous ones include Guangzhou's Xiguan rice noodle rolls, Meizhou's Hakka rice noodle rolls, Chaozhou's Chaoshan rice noodle rolls, Yunfu's Hekou rice noodle rolls, Yunan's Ducheng rice noodle rolls, etc.

Preparation method

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 the rice noodle rolls in Ducheng is the rice noodle rolls, with less fillings and thinner strips.

There are two ways to eat vegetarian rice rolls. One is to cut it into 6 cm long pieces, put it on a plate, and eat it directly with soy sauce. If you sprinkle some cooked sesame seeds and chopped green onions, it will be more delicious. One way is to cut it into 3 cm long segments, put it in a bowl, and pour thick beef brisket sauce on it. It will taste even better if there are a few pieces of beef brisket in it.