How to make the batter for Cantonese rice noodle rolls

Everyone must have eaten rice rolls, which is a popular street snack. This includes Cantonese rice rolls. This type of rice roll is quite well-known, but batter is needed to make it. Many people may have eaten Cantonese rice rolls, but don’t know how to make the batter, or have never paid attention to this issue. So how to make the batter for Cantonese rice rolls?

Rice noodle rolls are a traditional snack originating from Guangzhou’s Xiguan district. As early as the end of the Qing Dynasty, one could already hear vendors selling rice noodle rolls on the streets of Guangzhou. At that time, rice rolls were divided into two types: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc. The filling of sweet rice rolls is mainly sugar-soaked fruits and vegetables, mixed with roasted sesame seeds.

Method: Wash the prepared rice with water, soak it in clean water for seven hours to swell, turn on the rice grinder, slowly pour the water and rice into the machine to grind out rice slurry.

The ratio is 1:3 rice to water. Add about 30 grams of potato starch to absorb the water. Add a little salt, 30 grams of raw oil into the paste and stir. Add one-tenth teaspoon of food additive "borax" (need to be bought at a Chinese medicine store) (Stir until you can scoop up the rice paste with your hands.

When you feel a thin layer of white rice paste dripping down your hands, stir evenly and set aside.

Rice noodle roll recipe in Guangdong Rice noodle roll recipe is a very common breakfast in Guangdong. It is available in all breakfast restaurants from star-rated hotels to food stalls in the streets and alleys (click on more snack technologies on the right to view more related documents). The characteristics of rice noodle rolls are that they are quick and tasty, they don’t cost much and the portion is just right. They are very popular and people often have to wait in long queues.

Rice noodle rolls are a very common breakfast in Guangdong. They are served in many restaurants, from star-rated hotels to street stalls. The characteristics of rice noodle rolls are that they are quick and delicious, inexpensive, and the quantity is just right. The recipe of Guangdong rice noodle rolls is rice milk recipe, which is very popular and people often have to queue up. The price of rice noodle rolls in street shops is generally 2-3 yuan per serving.

Rice noodle rolls originated in Guangzhou. As early as the end of the Qing Dynasty, the cries of vendors selling rice noodle rolls could be heard on the streets of Guangzhou. At that time, rice rolls were divided into two types: salty and sweet. The fillings of salty rice rolls were mainly pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables mixed with fried sesame seeds. The production of rice rolls is very simple. Place a piece of white cloth on a large mesh sieve, pour the ground rice paste on the white cloth, steam it in water to make rice paper, put the fillings on the rice paper, roll it into the shape of pig intestines, place it on a plate, and drizzle it with cooked peanut oil, light soy sauce, and hot sauce. Because of its delicious taste and low price, it is very popular in Guangzhou and has become a popular snack. There are many varieties of rice rolls, and they are all very delicious with eggs, beef, fish fillets, shrimps, and beef brisket. You can never get enough of them even if you eat them continuously. Cotton cloth, then pour rice milk on it, cover it with a lid and steam it.

In addition to special utensils, making rice rolls also requires skilled movements - pouring, scattering, pushing (or covering), pulling (or lifting), rolling and cutting. After these six consecutive movements, a plate of freshly baked rice rolls is ready. One pour means pouring the rice paste into the steaming tray or cloth