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How to make Steamed Rice Rolls's sauce?

Materials: light soy sauce 1 jin, old soy sauce 3 taels, rock sugar 5 taels, salt 1 money, monosodium glutamate 3 money, chicken powder 5 money, soy sauce 12 taels, coriander water about 7 jin (refers to parsley, shrimp rice, star anise, carrots, pepper, leaves, ginger, dried onions) production steps: first boil the rock sugar in water to be used. Chop onions and garlic into chopped onions, saute chopped onions and chopped garlic in a wok, then add soy sauce and fish sauce.

2. Dice onion, ginger and garlic, soak shiitake mushrooms in cold water until swollen, chop and serve with shrimp. Pour the right amount of oil into the pan, saute spring onions, ginger, garlic, shrimp rice and shiitake mushrooms. Season with a little light soy sauce, soy sauce, cooking wine, oyster sauce, sugar and salt. Simmer for 10 minutes. Filter the residue, after rice noodle roll is steamed, sprinkle with sauce and mix well.

Boil the rock candy in water and set aside; chop the onions and garlic into chopped garlic, then boil the wok and saute the chopped onion and garlic. Then add soy sauce and soy sauce; boil the water and add parsley water, then add a small amount of chicken essence and monosodium glutamate; boil for another minute or so. Then add soy sauce and soy sauce; boil the water and add parsley water, then add a small amount of chicken essence and monosodium glutamate; boil for another minute or so.

Rice noodle roll sauce recipe

Rice noodle roll sauce formula: onions 3 taels, dried onions 1 taels, ginger 1 taels, onions 3 taels, water 3 jin, soy sauce 12 taels, chicken essence 3 taels, monosodium glutamate and sugar 6 taels each, oyster sauce 2 taels, fish sauce 3 taels, light soy sauce 600ml. Saute chopped onion and ginger with a small amount of oil. Pour in light soy sauce, bring to the boil and add water and other seasonings. Cook over low heat for more than 15 minutes and filter out the impurities in the onion residue.

Dry the pan, preheat the pan with a little oil, add onions, onions and Yuan Qian to stir-fry, then add seafood sauce, column sauce and stir-fry for a while. Add water and light soy sauce to the pot and bring it to a boil for five minutes. The fire should not be too big. Just bring it to a boil. Boil down a little rock sugar and mix it with a little fresh sweetness.

Ingredients: 10g soy sauce, 36g water, 1 tablespoon of sugar, right amount of shrimp, a few drops of sesame oil. Practice: mix the excipients except dried shrimp. Put a little oil in the pan and saute the shrimps. Pour in the sauce just mixed and bring it to a boil again. Pour it on rice noodle roll, sprinkle it with chopped onions, and a delicious and simple Cantonese-style rice noodle roll will be ready.

What is the recipe of self-made rice noodle roll's rice syrup and sauce?

1. Pour 130g sticky rice flour, 13g corn starch, 26g wheat starch, 10g sweet potato starch and 300g water into the bowl and stir into a paste. Prepare a little more peanut oil, add a little peanut butter and stir well. To prepare a flat chassis, it is more convenient to use a rectangular one, because rice noodle roll is very soft and needs to be shoveled down with a shovel, and the rectangle is easier to shovel.

2. Turn off the heat after cooking the fragrance, filter out the onion dregs and cool. Self-made rice noodle roll rice syrup how to make 75g pearl rice, 25g wheat starch (100g total of main materials), 160g water. The proportion is 1:6. Then I added 5 grams of cornflour, 5 grams of cassava starch and 5 grams of horseshoe powder to improve the taste. These can not be added, and the weight is not included in the proportion.

3. First make the sauce, wash the mushrooms and slice them. Heat the oil pan, pour in the sliced mushrooms and stir-fry until slightly soft. Add two tablespoons of light soy sauce and pour half a bowl of water along the edge of the pot. Bring to the boil and pour in the water and starch and bring to the boil again. Sprinkle with chopped onions and serve. Mix 100 grams of sausage powder with 250 grams of water until there is no dry powder.

4. Rice noodle roll is made of peanut oil, which tastes better. Add some peanut butter to the oil to increase the consistency and granularity of the oil, so it is not easy to run the pulp. To prepare a flat chassis, it is more convenient to use a rectangular one, because rice noodle roll is very soft and needs to be shoveled down with a shovel, and the rectangle is easier to shovel. Brush a layer of oil, then pour in a spoonful of rice paste and shake it evenly. The rice paste is as thin as possible, thinner than usual. Pour a little more egg on top and sprinkle with chopped onions.

5. Yi Bla style rice noodle roll. Although there are some differences in the production methods of these two kinds of rice noodle roll, they both taste slippery and tender, except that drawer rice noodle roll is more common. There are many ways to prepare rice syrup, the most common one is rice paste made from rice, corn starch, clear noodles and sweet potato starch. When soaking rice, be sure to soak the rice thoroughly, bubble rice does not need too much water, no more than the surface of rice. The prepared rice paste should be stirred well before use.

6. When making rice noodle roll, the preparation of sauce is the key. A standard sauce recipe includes 1000 grams of water, 350g of light soy sauce, and the right amount of seasoning. The details are as follows: 10 to 50 grams of Lentinus edodes, 40 grams of monosodium glutamate, 40 grams of sugar, 30 grams of chicken powder or chicken essence, 10 grams of soy sauce, 10 to 20 grams of fish sauce. In addition, 10 to 40 grams of red onion, 50 to 60 grams of oil, 50 grams of soup king, or 50 grams of oyster sauce instead of soup king.