T/QLY 248-2024 Guizhou Snacks Anshun Wrap Rolls

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Rinse the rice clean and soak it in water for 12 hours. 6.1.2 Grind the rice into a thick rice paste using a stone mill. 6.1.3 Wash the soaked seaweed and cut it into strips. Then blanch it in boiling water with mung bean sprouts, and drain the water. 6.1.4 Cut the pickled radish into small pieces. 6.2 Processing 6.2.1 Heat the stainless steel flat pan evenly in the steamer, remove it, brush it with a thin layer of cooking oil, pour in two large spoons of rice paste, and spread the rice paste evenly on both sides of the flat pan with your hands. Then place the flat pan in the steamer and steam it for 1–2 minutes at high heat. Remove the rice skin and stack it neatly until a certain number of steamed rice skins are ready. Cut them into 10 cm × 10 cm square pieces with a long knife. 6.2.2 Place the rice skin flat on a cutting board, add boneless spicy chicken pieces, green pepper paste, tomato paste, and crispy soybeans, mung bean sprouts, seaweed strips, chopped cilantro, scallions, and pickled radish pieces in turn. Wrap them horizontally into rolls and arrange them neatly on a flat plate to complete the dish.

Development Information

Related Standards