You can find your language (subtitles) on the right of the screen.
Since the release of the Cantonese Rice Noodle video (1): Beef Rice Noodles, I have received a lot of comments from friends. I will take this opportunity here to answer their questions.
When making rice rolls, the ratio of flour to water is the key. In the video, I will show the situation where we don’t have enough water and another one where we have too much water. This will help you make smooth rice rolls for the first time.
Steamed Rice Noodle Rolls（1）：
https://www.youtube.com/watch?v=lrnJkvUikTI&t=16s
Making rice rolls [4 steps]:
Step 1: Make the rice milk.
Step 2: Prepare the shrimps.
Step 3: Make the sauce.
Step 4: Steam the rice noodles.
For 4 people.
Ingredients:
Rice milk:
Rice flour 300ml (150g) / Farine de riz 300ml (150g)
Tapioca flour 80ml (40g) / Farine de tapioca 80ml (40g)
Water 600ml / Eau 600ml
Salt 1Tsp / Sel 1Tsp
Peanut oil 1Tbsp / Huile d’arachide 1Tbsp
Sauce:
Light soy sauce 60ml / Sauce soya légère 60ml
Water 60ml / Eau 60ml
Maggi liquid seasoning 1Tbsp / Assaisonnement liquide Maggi 1Tbsp
Peanut oil 1Tbsp / Huile d’arachide 1Tbsp
Sugar 1Tbsp / Sucre 1Tbsp
Sesame oil 1Tsp / Huile de sésame 1Tsp
Shrimps：
Shrimps 250g / Crevettes 250g
Salt 1/2Tsp / Sel 1/2Tsp
White pepper powder 1/4Tsp / Poivre blanc en poudre 1/4Tsp
Cornstarch 1Tsp / Fécule de maïs 1Tsp
Wine 1/2Tbsp / Vin 1/2Tbsp
Peanut oil 1Tbsp / Huile d’arachide 1Tbsp
Chinese yellow chives (a little bit) / Ciboulette jaune chinoise (un peu)