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The Mesmerizing Way Steam Rice Rolls Are Made | NYT Cooking
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The Mesmerizing Way Steam Rice Rolls Are Made | NYT Cooking
Follow along as Joe Rong, the owner and chef behind Joe’s Steam Rice Roll, shows us the mesmerizing process for making the Cantonese-style cheong fun he serves at his New York restaurants. Joe, who came to New York as a teenager, opened his first stand in 2017, and he’s opened more locations since. Two electric stone mills that Joe brought with him from China grind rice on-site — 50 to 75 pounds are milled every day — which is then added to a batter for the noodles. The batter is then steamed and rolled with other ingredients. The result? A steamy plate with springy noodles at its center and a satisfying meal. This video was filmed in March of 2020, before the coronavirus shutdown. Read the Hungry City review here: https://nyti.ms/3mmcyBB ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
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