240 grams sticky rice noodle

Clear water 4 cups

Salt 1 teaspoon

80g of dried shrimps (soaked)

Onion amount

2 tablespoons cornmeal

2 tablespoons corn starch

2 tablespoons orange powder

3 tablespoons raw oil

Exercise:

1 sticky rice flour, corn flour, raw flour, cooked noodles, etc. Mix with salt and crude oil, and then add water to make slurry.

Wash a piece of white cloth slightly larger than the steaming basin, soak it in water and lay it flat on the steaming basin, scoop in the powder slurry and push it by hand.

Lay flat, sprinkle with chopped green onion and shrimp, cover the pot and steam for about two minutes.

3. Invert the steamed vermicelli and white cloth on the metal table swept by the gutter oil, tear off the white cloth and put the powder on it.

Roll the skin into rice rolls, that is.

note:

After mixing oil and powder, dilute with water to avoid oil floating. If the skin is hard, add water; if it is too soft, add powder.

Clean the white cloth immediately after steaming the slurry, and lubricate it without wiping it.

There is no special steamer, you can put a shallow cake basin in the pot and steam it in water.

When I was in Guangzhou, I carefully watched the whole process of rice rolls, which was very interesting.

That rice rolls store seems to be very famous. There are several branches in Guangzhou. I really can't remember their names. That's my problem. I never remember the name when I eat, only the place. If someone invites me to Guangzhou, I'm sure I can still find it.

Step 1 \ Knock.

It's a bit like the batter used to spread pancakes in our northerners' homes, but it's thinner than that, and it seems that there are not many eggs.

Step 2 \ Steaming

People in rice rolls shop use a special thin iron pot, which is a bit like a dough gong made by Shaanxi people.

Spread a layer of drawer cloth on the gong, pour a spoonful of beaten pulp on it, put a pot of boiling water under the gong and steam it. At the bottom of the gong, you will put the stuffing ordered by the guests, such as slippery chicken, such as lean meat with Agrocybe aegerita, such as mushrooms and intestines.

Step 3 \ Down

After steaming for less than five minutes, the workers who steamed rice rolls opened the pot, uncovered the drawer cloth, and turned around and put it on the wooden chopping board in front of the workers behind. The chopping board was coated with clear oil in advance. The duster scraped back and forth with a spatula made of thin iron, gently lifted the drawer cloth, and the translucent rice rolls was evenly spread on the chopping board.

Step 4 \ Volume

Rice rolls steamed with lettuce is rolled into a roll with hot water, and a rice rolls is basically ready.

Step 5 \ Plate Loading

Use a rectangular plate, put lettuce on it, divide rice rolls in two, put it on the plate, drizzle with cooked green oil and soy sauce, and it's ok.

It becomes the rice rolls we see!