Small roll powder, is a Vietnamese-style snack, introduced from Vietnam to Yunnan, can be eaten in many places in Yunnan, but there are few really delicious. Vietnamese small roll powder is processed from rice as raw material, made into rice milk, steamed rice milk into a white translucent shape with special tools, in which the filling is added and rolled into a cylinder shape, supplemented by ingredients before eating. The biggest feature of the small roll powder is that it is freshly eaten, sour, spicy, sweet and fresh, soft and sticky in the mouth, and the filling is sufficient, but it is layered.
In Kunming, I prefer to eat a small shop opposite Xinying University of Technology, mainly full of filling, watery taste, 5 flavors, personally feel better than Dongjiawan that. Occasionally I will do it at home, but the tools are not complete, so I can only do it like sausage powder. I'll also give my family a recipe reference!
Here's how I made it myself:
Main ingredients: rice flour, cornstarch, water, two flat plates, one steamer.
Filling: Shiitake mushrooms, shrimp and crush together after water, add shallots, sesame oil, paste pepper powder, light soy sauce and mix well, stir-fry over low heat.
Dipping ingredients: coriander, soy sauce, sushi vinegar, spicy with a little millet spicy.
steps:
Rice flour, corn starch and water 1:1:5 mix evenly set aside,
Brush a layer of oil on the flat bottom plate,
Steamer put water to steam to the maximum steam (steam must be the maximum) into the flat bottom plate, a small and a half spoon of mixed rice noodles water flattened, flat and thin layer can be, cover the lid, until the rice noodles bubble up the pot, immediately put the filling rolled up. Also put the other plate in alternate use.
Note: Rice noodles will be thin when thick, thin and rolled up, and novices need to practice a few more on the line. The steam must be big. Each roll of powder on the plate must be brushed with oil layers once.