Homemade rice rolls
Overview
Cantonese rice rolls are loved by everyone. You can eat them at various rice rolls and porridge shops on the streets from 6 a.m. to 12 p.m. A portion of rice rolls and a bowl of preserved egg and lean meat porridge is a delicious breakfast. You can also copy it at home and make smooth rice rolls without any additives, which is safe and secure.
Tags
Ingredients
Steps
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Prepare materials.
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The three powders are in a ratio of 5:2:1. This recipe is enough to make two portions of egg sausage. If you want to make more portions, just add in the required multiples.
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Add an appropriate amount of water to make a slurry (because I didn’t weigh it, you’ve seen the slurry used to make rice rolls and just imagine it and mix it to that consistency).
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Cook the soy sauce. Add half a bowl of water and soy sauce, add some peanut oil, and bring to a boil over low heat.
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Pour the cooked soy sauce into a bowl.
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Prepare two flat plates, first brush one with a layer of oil.
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Pour a spoonful of batter into a plate using small tablespoons as a unit.
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Turn the plate like making rice rolls, spread the batter evenly on the flat plate, and sprinkle a few chopped green onions.
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Boil a pot of water.
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Clamp the flat plate with clamps, put it in hot water, cover the pot and steam over high heat for 30 seconds.
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Brush another flat plate with a layer of oil, a spoonful of flour paste, then crack in an egg and spread it with chopsticks.
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After the first plate is steamed for 30 seconds, open the lid. You can see that the vermicelli has swelled up. Big bubbles indicate it is cooked. At this time, use tongs to take out the flat plate. At the same time, put the other plate into which the eggs were just beaten and put it into the hot water pot for steaming.
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Use a scraper to roll and push the steamed rice rolls apart.
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The thin rice rolls are ready. Just steam the two plates alternately.
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Pour another spoonful of the soy sauce you just cooked.
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The egg rice roll is ready.
