T/GZYZC 098-2024 Guizhou Snacks - Anshun Wrapped Rolls

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Rinse the rice thoroughly 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 fermented 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, and brush it with a thin layer of cooking oil. Pour in two large spoons of rice paste, and use both hands to spread the paste evenly on the flat pan from left to right and top to bottom. Then place the flat pan in the steamer and steam it for 1–2 minutes. Remove the rice skin and stack it neatly to cool. When a sufficient quantity of steamed rice skin is ready, cut it into 10 cm × 10 cm square pieces using a long knife. 6.2.2 Place the rice skin flat on a cutting board, add boneless spicy chicken pieces, green pepper sauce, tomato sauce, crispy soybeans, mung bean sprouts, seaweed strips, chopped cilantro, scallions, and pickled radish pieces in layers, and wrap it into a roll. Arrange the rolls neatly on a flat plate to complete the dish.

Development Information

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