There are two main schools in rice rolls, Guangdong: one is Bula rice rolls, and the other is drawer rice rolls. Because the production tools used are different, the taste is different.
Bra rice rolls is famous for his art in Xiguan, Guangzhou. In order to increase the toughness, it is not easy to break when pulling. In Bra rice rolls, sticky rice flour is used, and then cooked flour, corn flour and raw flour are added.
Drawer rice rolls's rice rolls pulp is made of pure rice pulp.
No matter what kind of rice rolls you make, the skin should be "as white as snowflakes, as thin as cicadas, crystal clear, shiny, smooth and delicious". Only by meeting this requirement can rice rolls be considered good. In recent years, some restaurants have innovated and improved Redmi's Redmi rice rolls. It looks red and festive, and it has also been favored by Lao Guang.
In terms of fillings, pork, beef, shrimp, pork liver, eggs and other common ingredients are traditionally the main ingredients, and now many merchant restaurants have also developed various new varieties for diners to taste.
There is another key to the taste of rice rolls: the matching soy sauce. Whether it's a five-star hotel, a street stall, or a chain operation, every rice rolls chef has his own unique formula of rice rolls soy sauce. In addition to soy sauce, soy sauce, salt and rock sugar, coriander, onion and fragrant leaves, or fish sauce, pork sauce, chicken essence, seafood sauce and so on. It should be added. It's really "the Eight Immortals cross the sea and show their magical powers", depending on who cooks delicious food.