Egg rice roll

Egg rice roll

Overview

Steamed rice rolls, also called steamed rice rolls, is a rice product, also known as rice rolls, pulled rice noodles, and rolled rice rolls. Because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to eat it, so it is also jokingly known as grabbing rice noodles. When produced, it is famous for being as white as snow, as thin as paper, shiny, fragrant and delicious. Rice roll originated in Guangdong. In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well known to women and children. It is available in almost all humble restaurants and tea markets to five-star high-end hotels. Nowadays, rice rolls are a must-have item in Guangzhou’s teahouses, restaurants and night markets. The styles and seasonings are also diversified. Today I’m going to make an egg rice roll.

Tags

Ingredients

Steps

  1. Weigh 100g of rice roll special powder and 250ml of water

    Egg rice roll step 1

  2. Pour water into the powder, mix well and let it sit for a while

    Egg rice roll step 2

  3. Prepare green onions and eggs

    Egg rice roll step 3

  4. Beat eggs, chop green onions

    Egg rice roll step 4

  5. Prepare garlic and rice roll soy sauce

    Egg rice roll step 5

  6. Heat oil in a pan and add chopped garlic

    Egg rice roll step 6

  7. Stir-fry the garlic until it becomes fragrant and turns golden in color

    Egg rice roll step 7

  8. Add rice roll soy sauce and appropriate amount of water and bring to a boil, the sauce is ready

    Egg rice roll step 8

  9. Use a silicone brush to brush a thin layer of corn oil on the plate

    Egg rice roll step 9

  10. Stir the resting slurry again and pour two spoons of the slurry into the plate. I use a stainless steel spoon like those used for hot pot

    Egg rice roll step 10

  11. Pour in a tablespoon of egg liquid and sprinkle with chopped green onion

    Egg rice roll step 11

  12. Shake the rice roll plate left and right to spread the batter evenly on the plate, put it into a pot of boiling water, cover the pot and steam over high heat for one and a half minutes

    Egg rice roll step 12

  13. When you open the lid of the pot and see big bubbles popping out from the batter, it’s done. Use tongs to take out the plate

    Egg rice roll step 13

  14. Use a scraper to scrape and roll up one side of the plate, and a rice roll is ready

    Egg rice roll step 14

  15. After using up all the powder paste and 100g of special rice roll rice flour, I made a total of six egg rice roll rice rolls

    Egg rice roll step 15

  16. Place the rice rolls on a plate and pour the sauce over it when eating

    Egg rice roll step 16