Roll flour is a kind of food that uses rice as the main ingredient, which is very common in the Liangguang area, and the roll powder is different in each place, but it is delicious to eat. Today to share is a very common type of intestinal powder in Guangdong, it has many kinds of names, are called according to its appearance, the local people call the most is pig intestine powder, friends from other provinces call it roll powder, intestinal powder is more. This is a dish made of rice, the taste is Q-bomb, the entrance is softened, different thicknesses have different textures, and can be paired with many kinds of ingredients, each with a different flavor.
The rolling noodle recipe to be shared today is a home-cooked recipe with simple ingredients and simple steps. Because it is a home-cooked method, the addition of ingredients is relatively simple, and there is not much attention, using pure rice milk, you can use sticky rice flour, you can also use rice to grind yourself. The entrance is fresh and tender, with a strong rice aroma, with some onion oil sauce or garlic sauce to eat, the taste is mellow, the entrance is silky, especially fragrant. Home-style practices are not as complicated as in the store, the proportion of roll powder made in the store is very exquisite, when doing it should be divided into two kinds of water flushing, the steps are more cumbersome, we will be simple today, the taste will not be worse.
You don't need too many ingredients to make this roll, so prepare a bag of rice noodles and tapioca starch. Starch has a powder to use it, starch is wheat starch, with it to make the powder crystal clear, taste Q bullet, really without it on the use of tapioca starch, corn starch can also be used just soft taste. Starch is a key ingredient, with which it can increase elasticity and is easily dissipated with only rice. Learn this roll powder method, you can eat the stomach at home, steam a sheet in 2 minutes, especially simple, learn not to go out to buy.
【Required Materials】
Sticky rice flour 350 g (rice flour, sticky rice is one of the varieties of rice), tapioca starch 70 g, water 875 ml, appropriate amount of oil.
【Preparation steps】
1. First mix the rice milk, put 350 grams of sticky rice flour into the basin, put the starch into it, and finally add 875 ml of water, stir until smooth, until you can't see the dry powder particles. Finally, pour a little cooking oil into it and stir well. The ratio of ingredients is, mucos rice flour: starch: water = 5: 1: 12.5.
2. Prepare a little oil with a brush. Prepare another plate, flat bottom on it. Brush the surface of the plate with a layer of oil to prevent stickiness.
3. Boil a pot of boiling water in a pot. Stir the rice milk before use and scoop a spoonful onto a plate. Depend on the size of the plate, do not scoop too much or steam it out too thickly. Shake evenly, then place directly in boiling water and close the lid. Steam for about 2 minutes, open the lid and see the foaming instructions and cook thoroughly. Pay attention to the steaming plate to be flat, otherwise the thickness is different.
4. After steaming out of the pot, put it in cold water to cool for a while to facilitate demolding.
5. After not hot hands, use a knife to draw a circle on the edge, and it will be easy to break the skin by directly tearing by hand.
6. Peel off a corner and roll it up directly by hand from top to bottom. It is easier to keep your hands dry. Then continue to brush the plate with a layer of oil and repeat the above operation until the rice milk is used up.
7. The steamed roll powder can be cut into small pieces, and the sauce is very delicious under the pan and stir-fried or mixed with sauce!
8. If you can't finish eating, put it in the crisper box to keep it fresh, and you must eat it every other day, otherwise it will be easy to taste.
Tips:
1. Direct use of sticky rice flour can also be done, otherwise it is softer when steamed out, it is difficult to roll up, and it is easy to scatter.
2. Add starch to increase stability, increase the taste is best not to ignore Oh!