The simplest way to make rice noodle rolls at home

Every region has its own unique cuisine, which has become the local specialty food. Everyone is familiar with rice noodle rolls, because rice noodle rolls are one of the favorite foods of Cantonese people, and it is also a specialty food of Guangdong. Anyone who has eaten rice noodle rolls will still remember its fragrance, tenderness and smoothness. Many people have a misunderstanding about rice rolls, thinking that they are made from pig intestines. Rice rolls are a food made of rice. Because they look like pig intestines after being cooked, they are named rice rolls. So how do you make rice rolls at home? Let’s learn in detail the simplest method of making rice rolls at home.

Rice noodle rolls are a favorite breakfast for Cantonese people and can be said to be a well-known snack in Guangdong! Guangdong rice rolls are famous throughout the country. I believe that anyone who has eaten them will be unable to resist the fragrant, tender and smooth rice rolls. A freshly baked rice roll topped with the fragrant rice roll sauce will whet your appetite. If you want something spicy, you can mix it with garlic chili sauce, the taste will be even more fascinating.

The origin of rice noodle rolls

Rice noodle rolls, also known as steamed rice noodle rolls, are a type of rice product. They are also called pulled rice noodles, rolled rice noodles, and pig rice noodle rolls (because they resemble pig intestines). Due to the large sales volume at the morning market and the fact that most stores are in short supply, people often queue up to eat them, hence the name "grabbing rice noodles". It is known for being "white as snow, thin as paper, shiny, fragrant and delicious". In Guangdong, rice noodle rolls are a very common street food. They are cheap, delicious, and suitable for people of all ages. They are known to everyone, from humble restaurants and tea markets to five-star luxury hotels.

How to make rice noodle rolls at home

Material

Flour paste: water-ground glutinous rice flour, wheat starch (also called wheat starch), and water. The ratio of the three is 1:0.75:2.45. After mixing the three, they become a powder paste.

Filling: pork, lettuce

Seasoning: salt, oil, cornstarch, soy sauce, sugar, cooking wine

Soy sauce: soy sauce, water (the ratio of the two can be 1:1~2, depending on your taste), sugar, oil

Steaming utensils: pot, steamer, clean white thick cotton cloth cut into a size slightly larger than the steamer

practice

1. Prepare the soy sauce first, put a little oil in a hot pan, then add light soy sauce, water and a little sugar, and bring to a boil.

2. After mixing the batter, add a little oil and salt.

3. Chop the pork and add seasonings and mix well.

4. Wash the lettuce and drain the water for later use.

5. Put a little water in the pot and place the steamer on it. After the water boils, spoon the batter onto the cloth, with a thickness of about 1 to 2 mm. Add the fillings and lettuce, cover the pot and cook over high heat for two minutes.

6. After the rice rolls are steamed, they are easily separated from the cloth. It is best to use a scraper to put the rice rolls on a plate. If you want to steam them again, put the cloth back and repeat step 5. It would be faster if you had two pieces of cloth to use alternately.

7. Pour soy sauce on it when eating.

Nagging: 1. Because it is a simple home version, the materials and methods are mainly simple. You can adjust it according to your taste after eating.

2. When making the batter at home, just find a bowl and use the ratio of one bowl of water-ground glutinous rice flour, half a bowl of rice starch, and two and a half bowls of water. It is easy to grasp the ratio if you have the same tool to measure. Convenience is the main focus.

3. When I make it at home, it only takes about ten minutes from preparing the ingredients to eating. Of course, if I want to prepare the amount for a family of three and clean it up, it will take half an hour.