Cantonese rice rolls are a traditional specialty snack in Guangdong, which belongs to Cantonese cuisine.
It began in the Tang Dynasty and originated in Luzhou (now Luoding), and was originally inadvertently invented by a Buddhist named Huiji, so it is also known as Huiji and Dragon Shrine.
Guangzhou rice rolls are a must-have product in Guangzhou teahouses and restaurants morning tea night markets, and it is also a must-have for breakfast for many citizens.
Cheong Fun is mainly divided into two genres: Bula Cheong Fun and Drawer Cheong Fun, and the taste is different due to the different production tools used.
The picture comes from the Internet
Ingredients:
- Sticky rice flour
- cornstarch
- Wheat starch
- Chestnut starch
- Horseshoe flour
- oil
- water
- Minced meat (lean plum)
- Oil, salt, light soy sauce (for seasoning minced meat)
- Green onion oil sauce (green onion, light soy sauce, water, sugar, chicken essence)
Nutritive value:
The main raw material of rice noodles is rice milk, which is rich in carbohydrates, easy to digest and absorb, and has the effect of nourishing qi, strengthening the spleen and stomach.
In addition, the fillings in cheong fun such as pork, beef, shrimp, pork liver, etc., provide rich protein and essential fatty acids, while vegetables increase the intake of vitamins and minerals.
Cooking Preparation:
- Prepare the rice flour slurry: Mix the rice flour, corn starch, clear noodles, hawknut starch and water chestnut powder in proportion, add oil and water and mix well to form a pulp.
- Prepare the minced meat: Chop the lean meat into minced meat, add a little oil, a little light soy sauce, a little salt, and season well with your hands for later use.
- Prepare the scallion oil sauce: Finely chop the green onions, put less oil in the pot, add the green onion foam and stir-fry until fragrant, add a small amount of water, add light soy sauce, sugar, and chicken essence to taste.
- Prepare a plastic spatula and a large disc, or a rectangular plate is better, brush a layer of base oil, pour in an appropriate amount of rice milk, add a little adjusted meat filling, put it in the pot in boiling water to float and steam, cover the pot and cook it for about two minutes, take out the disc with a hand towel, and easily scrape the whole rice roll off with a spatula and put it on the plate.
Palate and flavor:
Cantonese cheong fun is famous for its delicate taste and delicious taste, the skin of the noodles is as white as snowflakes, thin as cicada wings, crystal clear, and a little tough.
Cheong Fun’s powder and sauce seasoning are an important part of its flavor, and different sauces such as lo soup, peanut butter, and sand tea sauce bring a rich taste experience to Cheong Fun.
Suitable for:
Guangdong rice rolls are suitable for most people, but due to the high content of amylopectin, they are much more difficult to digest than noodles and steamed buns made of flour, so patients with stomach problems should eat less.
Eating scene:
Cheong Fun is a common choice for breakfast and supper in Cantonese, especially in Guangzhou Tea House and Restaurant Morning Tea Night Market, Cheong Fun is one of the must-have delicacies.
It is also a must-have for breakfast for many citizens, and one of the delicacies in Lao Guang’s memory.
In Guangdong, rice rolls are often eaten with stewed soup, a mouthful of rice rolls and a mouthful of soup, which has an unshakable position in the Chaoshan rice rolls circle.
