Rice rolls
By VicentaLakin
When I was a kid, I liked rice, my mother's steamed rice, and I could eat two bowls without food, and my mother was scared to hit me: do you want to go to the hospital? No way, I just like to eat, huh, so I'm interested in what the rice makes. And this year, when I lost 10 pounds of northeast round rice on the Internet, I was ready to try all the rice snacks I like and eat enough. Rice rolls are one of the early teas from the side of Guangdong, and every time We shall order. Last time I went, I had to take some lessons from the master and finally I could do it at home. Huh..
Recipe Recommendations
- flour 500G
- baking powder 8g
- water 250g
- sugar 80g
- cooked glutinous rice 500G
- cooked dried shrimp 75g
- stir-fried minced pork 50g
- salt 15g
- chicken essence 3g
- lard 50g
- yeast 5g
- salty and sweet
- steamed
- several hours
- simple
Steps for Rice rolls
1
(b) Add crayfish to the rice rice, corroded meat foil, and inverted salt, chicken, sugar, pig oil, and grow bars;
2
(b) Combination of skin material with a lasagna, with a slice of 0.5 cm thick and with rice bars in the middle;
3
Flaps from the inside;
4
Seal the mouth and draw decorative stripes of the surface with a razor;
5
(b) 40 minutes of static and approximately 8 minutes of steam in the cage;
6
When you're out of the cage, you're gonna cut into pieces and set up a plateRice rolls Make Tips
When steaming, put it in the pot with cold water and start timing after the water boils.