Rice cake

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Thin, crispy, white and tender, like the petals of cherry blossoms, the rice paper came from China to our table. It is considered to be of high quality. It is loose and rough and absorbs moisture well. In Russia, in the 19th and early 20th centuries, it was used to print luxurious and expensive editions, and sometimes even pages in artistic edit...

Thin, crispy, white and tender, like the petals of cherry blossoms, the rice paper came from China to our table. It is considered to be of high quality. It is loose and rough and absorbs moisture well. In Russia, in the 19th and early 20th centuries, it was used to print luxurious and expensive editions, and sometimes even pages in artistic editions. Today, it appears more and more often on the table, where it was traditionally used at home, in China.

Rice paper should not be confused with Washi's traditional Japanese paper, which for some reason is often considered as such, although it is made of "paper wood". Sometimes this traditional material is replaced by bamboo, hemp, wheat and even rice, but this still makes it a distant relative of rice paper. Unlike the "heroine" of our history, it is very strong and uneven in its structure. Vasi was used for writing, origami, sliding doors, "vasi kansasi" jewelry, and now it is used in calligraphy.

Rice paper, if used for writing, is made of rice straw and rice flour for food. It is necessary to be careful in the store, because recently only edible paper called rice paper appears on shelves, but in fact it is made of wheat flour. The real ingredients are rice, water and salt. Sometimes they add tapioca flour.

Rice paper rollsCooking rice paper is not an independent product. It is unlikely that he would want to eat "just like that" outside of the dishes, because although it has a sweet taste and a melting structure, it is nevertheless rejuvenated and intended for the packaging of the stuffing. At the same time, rice paper has a sacred meaning. It is used to make roasted buns with beans that are eaten during the Cold Spring Festival to commemorate the memory of ancestors. They are called Spring Rolls or Spring Rolls in european style. The most common are, in addition to the spring rolls, the egg rolls, which are traditionally three times the size of their "spring" brothers.

Rice paper is not used in dry form: it is too brittle and cannot be wrapped - it is too brittle, but if you absorb it or if the water vapour makes it elastic, the main thing is to let the moisture flow.

Rice paper rolls come in two types: roasted and roasted. Moreover, this ingredient has been Europeanized in many ways, so that now, in addition to the rolls, there are also rice paper envelopes. In addition, this paper is suitable for sweet and savoury snacks, based on vegetables or meat. In fact, you can wrap anything you want in rice paper - all the toppings you want.

Recently, rice paper has become increasingly popular around the world. It serves as a gastronomic and gastronomic marker of the diversity of the Orient. In addition, the principle of cooking - packaging - is known to all cultures. This is what they do not only with paper, but also with pancakes, dough, wheat cakes and lavash.

Rice paper is a thin translucent biscuit made from rice flour. The traditional recipe consists of only 3 ingredients: salt, water and rice, but producers can modify the composition to increase the shelf life and taste of the food product. The most common additives are sweeteners, preservatives and tapioca starch flour.

What do you need to know about Asian cuisine and can a product be considered a healthy diet?
General feature

Rice paper is a very finely rolled and dried paste. The food component comes in the form of a circular/square sheet. According to the traditional recipe, 90% of the composition is absorbed by cereal flour, the remaining 10% is released into salt and filtered water.
content:

General feature
Characteristics of traditional production
Nutritional value and composition
How to make your own rice paper
Using a component in cooking
Possible damage and contraindications

Important: Before buying the product, carefully study the packaging and composition. Only rice paper, made with rice, water and salt, will be the most useful. If the paper contains chemicals you don't know about, refuse to buy and look for products from another manufacturer.

The rice mixture is carefully mixed, rolled and dried on special surfaces (industrial scale) or left at room temperature (domestic production). The manufacturing process can be easily repeated at home. You can be sure of the quality of the ingredients used and slightly change the composition to your liking. For example, you can add your favorite spices to the flour to diversify the neutral taste of Asian cookies.

Important: For cutting and decorating, a special fabric made of rice fibers is used in place of edible rice paper. Asian cookies can only be used in the kitchen and the towel is not allowed to eat.

Characteristics of traditional production

The traditional production of Asian paste takes a great deal of time and effort. The process may vary from country to country. For example, in Vietnam, women have always been involved in the preparation of cookies. They soaked the grains in ice water for 12 hours or more, then several times drained the water, carefully washing each grain. After several drains, salt was added to the mass. Sometimes, for a denser consistency, amylaceae cerealors or sesame, green or shrimp were added for a particular taste.

Once the spicy mass is puffed up, the women knead the dough, spread it out and steam it for a few minutes. The ready-to-use biscuit was placed on large bamboo grills, dried on the outside and cut into practical pieces.

Industrial production repeats all traditional manipulations, but hard work is not done by fragile women, but by massively automated machines.
Nutritional value and composition

The main advantage of biscuit composition is the absence of gluten. Patients with celiac disease, gluten intolerance or hypersensitivity can freely prepare spring rolls, various snacks and desserts.

Important: The manufacturer must specify the absence/presence of gluten in the composition. At first, there is no gluten in rice, but it can go into the finished product in industrial production or in a bad crop culture. Carefully examine the back of the package to make sure it does not contain gluten.

Rice flour is recognized by nutritionists as one of the most useful, so Asian cookies can be classified as a healthy diet. The 100 grams of food contain 77 grams of simple carbohydrates, the average weight of a leaf is 10 grams. The product is perfect for a light snack or a late dinner. The combination of a biscuit with healthy fats (avocado/vegetable oil) and fibre (fruits/vegetables) is particularly successful. Such a snack will not only satisfy your hunger, but will saturate you with useful nutrients without overloading your internal organs.
Energy value of Asian biscuits, Name content per 100 grams of gross product
Calorie 333 kcal
Protein 5.8g
Fat 0g
Carbohydrates 77.4g
Food fibers 0g
Water 0g
How to make your own rice paper

We're going to need it.

Rice flour - 400 grams (if you have a powerful blender - beat the grain into flour);
Salt to taste;
Cooled filtered water - 150 milliliters.

Strain the flour through a sieve, then mix all the ingredients in a deep container. Mix the dough, kneading it for about 10-15 minutes. The dough should not stick to your hands, on the contrary, it is necessary to get a dense structure. If necessary, simply add the missing components. Send the ready dough to the refrigerator for 30 minutes. Roll out the cooled dough, cut it into small squares/circles of the desired size and let it dry. As soon as the biscuit becomes dense, crispy and crispy.

Rice paper is one of the most popular ingredients in the Asian culinary tradition. Most often, a variety of toppings are wrapped in dough and served as rolls ("spring rolls").

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The structure of the rice paper is hard and brittle. It is simply impossible to wrap the stuffing in a dry sheet - it breaks into pieces and crumbles. Before use, cooks soak the product in water. Usually, the process takes no more than 2 minutes. Place the biscuit in boiling water for 5 to 10 seconds, then dry and soften on a regular towel or parchment. The finished leaf becomes elastic and supple, but does not lose its dense structure.
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It is interesting to note that producers most often apply a special pattern to rice leaves with a press. These are usually traditional Asian motifs such as flowers or bamboo leaves. The pattern remains the same after soaking, which gives the cooked dish a special aesthetic texture.

The use of Asian cookies is not limited to spring rolls. If you like the neutral flavour of rice, eat the product instead of raw, fried or soaked bread. Edible paper can be added to salads, soups, toppings, variations of Asian tacos, and a rice and vegetable pillow for meat or fish. The product can even be added to desserts (e.g. buttermilk or tubes with sweet stuffing), as the translucent paste easily absorbs the lively tastes of other ingredients. Rice paper can also be used to replace the philosopher's fine dough. The scope is limited only by your culinary skills and your fantasy, so experiment and invent your own combination of tastes.

Tip: You can make rice noodles with Asian cookies. Cut the layer into thin strips and start cooking a brand new dish.

Possible damage and contraindications

Rice paper is a universal food component, the only contraindication of which is individual intolerance. Particular attention should be paid to the composition of the product in patients with gluten intolerance. Make sure galleta is really gluten-free so you don't have an allergic reaction. Otherwise, the product has no clear contraindications. Rice paper is considered a light snack that suits everyone, regardless of age, lifestyle and goals (weight loss/weight gain).

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