Guangdong Rice Roll

Overview

How to cook Guangdong Rice Roll at home

Tags

• snacks
• cantonese cuisine
• old man
• chives
• egg
• light soy sauce
• oil
• oyster sauce
• rice roll
• water starch
• garlic

Ingredients

Steps

1. 1 grams of rice rolls (i.e. 1 catty) and 600 grams of water

   

2. 2 Stir the rice rolls evenly

   

3. 3 Heat hot water in a steamer, put the steamer on the steamer and coat the steaming plate with a layer of oil

   

4. 4 Pour in the flour paste. I used about 38 grams of flour paste in the medium pan.

   

5. 5 Add a little egg liquid and sprinkle with some chopped green onion. Friends who don’t like pork and like pork can use minced pork

   

6. 6 After the water in the pot boils over high heat, shake the rice roll dish from side to side to make the powder slurry in the rice roll dish evenly cover the bottom of the dish, and put the rice roll dish into the pot. Cover the pot.

   

7. 7 The lid can be opened in about 2 to 3 minutes. At this time, you can see many big bubbles rising from the powder slurry in the rice roll tray. Pick up the rice roll plate, use a scraper to scrape up the rice roll and put it into the plate.

   

8. 8 Chop five or six cloves of garlic. Mix all the ingredients and stir evenly. Two tablespoons of starch (a very small spoon), add a small bowl of water, add an appropriate amount of light soy sauce and oyster sauce, and stir evenly. Heat the cold oil in the pan and add the garlic. Saute over low heat until fragrant. When the garlic turns golden brown, add the gravy from step 2 and bring to a boil over high heat until it becomes crystal clear

   

9. 9 Pour the sauce into the prepared rice roll plate and enjoy