How to make small roll powder

Small roll rice noodle is a Vietnamese snack that spread from Vietnam to Yunnan and is constantly spread by local people. Its biggest advantage is that it is very distinctive and can be made and eaten immediately. The price is also cheap and affordable. The main ingredients are high-quality white rice, pork belly, pickled vegetables, wet starch, and eggs. After preparing the ingredients, follow the steps to make it. It is simple and relatively affordable.

Basic Introduction

Xiaojuanfen is a Vietnamese snack that was introduced to Yunnan from Vietnam. It is widely loved and spread in Honghe Prefecture of Yunnan Province, which is adjacent to Vietnam. Especially in Hekou County of Honghe Prefecture, Yunnan Province, which is a border trade port across the river from Vietnam, most residents have Xiaojuanfen for breakfast. Xiaojuanfen is made from rice. After the rice paste is made, it is put into a special tool and steamed until it becomes white and translucent. After the fillings are put into it, it is rolled into a cylindrical shape and can be eaten after being supplemented with seasonings. The biggest feature of Xiaojuanfen is that it is made and eaten immediately, is cheap and affordable, and has excellent flavor.

Small roll powder

Materials

Main ingredients: 200 grams of high-quality white rice.

Ingredients: 100 grams of pork belly rice, 50 grams of pickled vegetables, 2 eggs, 150 grams of wet starch.

Seasoning: 5 grams of fine salt, 2 grams of pepper powder, 3 grams of MSG, and 150 grams of peanut oil.

Preparation method

(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. Fasten one end with a fine sieve, leaving a 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 it and steam it for half a minute. Take it out 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 the pan over medium heat and add oil until the oil reaches 50% temperature. Coat the rice rolls with egg batter and fry until light yellow. Place on a plate and serve with salt and pepper.