Small roll powder, is a Vietnamese style snack, introduced from Vietnam to Yunnan, in the adjacent to Vietnam in The Honghe Prefecture of Yunnan Province is widely loved and spread, especially in the border trade port across the river from Vietnam - Hekou County, Honghe Prefecture, Yunnan Province, most of the residents' breakfast is small roll powder.
Small roll powder is processed from gui chao rice raw materials, made into rice milk, put into a special tool to steam the rice milk until white translucent, in which the filling is added and rolled into a cylinder shape, supplemented by ingredients can be eaten. The biggest feature of the small roll powder is that it is freshly eaten, cheap and affordable, and the flavor is excellent.
Product features
The fillings and condiments of the small roll powder are indispensable keys to obtaining delicious taste. There are a variety of fillings, common celery meat filling, kohlrabi meat filling, chives meat filling, salvia meat filling, shiitake mushroom meat filling, etc., it is worth mentioning the cabbage, which is a local indigenous kimchi, only in Kaiyuan.
There are four or five kinds of peppers, including dried chili peppers, chili oil, millet spicy, bad chili peppers, hot sauce, etc., as well as ginger soup, garlic soup, marinade, peanut rice, coriander, houttuynia cordata (also known as folded ear root), vinegar, soy sauce, sesame oil, garlic oil, sugar, salt and so on.
Production materials
Ingredients: Gui Chao rice
Ingredients: meat foam, cabbage, fungus, chives (note, according to what kind of filling you like to eat)
Seasoning: salt, chicken essence, monosodium glutamate, peanut oil.
Preparation method
(1) Remove the sand grains from the rice, wash it, soak it in water for 30 minutes, and grind it into a pulp.
(2) Heat the pot, sauté the oil under the minced meat, mix the vegetables, salt and MSG of the marinade filling into the flavor, and start the pot
(3) Prepare a pot, tighten a piece of white cloth with a hoop to tighten (white cloth and hoops can be bought on a treasure), leave a finger-thick pore on the side; scoop a spoonful of rice milk on the white cloth to scrape flat, cover, steam in about 1 minute, take out and put it on a plate smeared with cooking oil, put on the meat filling, roll into a cylinder, and everything in two pieces. Dip in spicy and sour dipping water for a refreshing word.
The cooking skills are limited, and there is more advice to take everyone to eat
National cuisine
I am Happy Beam L and love food research for many years! Like to focus on eating and drinking, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost