Description of rice paper
Rice paper is a thin sheet of dried rice dough round or square shapes. The most valuable is a very thin rice paper, made with the culinary traditions of China.
Rice paper is the basis of many recipes cooking spring rolls that are a traditional dish in Asian cuisine. Due to the fact that the paper has a neutral, slightly sweet flavor, it goes well with almost any food.
The composition and palatability of rice paper
Rice paper is 90% of rice flour. In addition, it is composed of water and salt.
Unlike rice comprising simple carbohydrates, complex carbohydrates comprises paper. However, rice paper does not include products that pose a threat to a slim figure because it contains no more than 1% of the daily value of carbohydrates.
Also the rice paper include minor amounts of vitamin B6, and from valuable minerals - phosphorus.
Although rice paper does not have much nutritional value, it is very popular in Asian countries as a basis for cooking gluten-free food that is especially important for people with allergies. Moreover, an advantage of paper is that it includes practically no fat.
How to use the rice paper
On the rice paper should be handled very carefully, so it does not crumble and break off at the edges.
In order that the sheet of rice paper became translucent in the matte "pancake", it should be for a few seconds into hot water, followed by a one minute soak for towel. The sheet has become soft add the stuffing and wrapped like a Russian pancakes.
Pancakes rice paper popular in Australia, where the stuffing with vegetables traditionally used herbs. In America and many other countries with paper dishes of rice known as spring roll.
Homeland traditions of cooking spring rolls (Harumaki) is China, where this dish is one of the most common. Besides, Harumaki are of a traditional New Year's dishes, and it received its name due to the fact that the New Year in China begins in early spring. In China there is even a belief that every eaten spring roll nearer the coming of spring, and also drives the troubles and woes.
To prepare Harumaki the center of the rice paper stacked lettuce, then add rice noodles, carrots, shrimp, strips of omelette, cucumber or any other toppings to your liking. After filling the sides of the paper should be wrapped inside the envelope and roll to roll.
Rolls made of rice paper, depending on the filling is fed directly or fried in oil, while the paper becomes crisp, retaining its shape.
Despite the fact that rice paper leaves a large field of culinary delights, there are some well-established tradition. The composition of the filling of traditional Chinese recipes must include a minimum of five spice. Also, residents of Asian countries, as a rule, added to the stuffing various sauces (fish, soy, oyster), wine and lemon or lime juice.
So, in the sauce to cook rice pancakes with salmon includes soy sauce, fish broth, sugar, dry white wine and sweet sherry. In addition to the filling of fresh salmon fillets add peppers, onion, a clove of garlic, wasabi paste, orange, lime or lemon, parsley, fresh ginger and salt.
It is best to know how to use rice paper, residents not only China but also the Maldives, Vietnam, Thailand, the island of Sri Lanka and other Asian countries.
In contrast to these countries, where they like very spicy food with plenty of spices and spices, in Europe rice paper is used, usually with other fillings. From it you can prepare:
- Lazy baklava - a sweet dessert with nuts and honey;
- Panforte - traditional Italian sweet with lots of nuts and dried fruits;
- Rolls with Chinese cabbage, smoked sausage and sesame;
- Fruit spring rolls with soft cheese, fruit and honey and vanilla sauce;
- Rolls with chicken, mushrooms and herbs.
Appreciate rice paper, not only for its functionality, but also incredibly appetizing appearance, which gives the filling almost transparent sheets.
Also, rice paper can be used as a low-calorie alternative:
- Lettuce and cabbage, which have a distinct taste;
- Grape leaves, having a denser texture;
- Nori (edible species of red algae, widely used for sushi), similar in texture, but having a slightly salty taste.
Since usually eat rice paper in small quantities, special contraindications to the use of this product have been identified.