1. Pre-cooked rice rolls and sauce: 60g light soy sauce, 5g dark soy sauce, 45g rock sugar, 5g chicken powder, 5g salad oil, a little coriander stem, 130g water, boil until the rock sugar melts. Turn off the fire and reserve
2. I will use the rice roll pre-mixed powder this time, take a bowl and pour the right amount of the pre-mixed powder
3. Add an appropriate amount of water and stir evenly into a pre-mixed powder paste. The instructions are pre-mixed powder: water ratio 1:2, the actual operation decides that it is too thick, you can add more water
4. Cut the homemade barbecued pork into small pieces, and cut the coriander into small pieces.
5. This is the main material prepared
6. I didn’t find the right tools at home, so I took the jade pot, brushed it with some oil, and boiled water in the big pot
7. After scooping an appropriate amount of the premixed batter into the tamagoyaki pot, place the pot on the boiling water
8. Add char siu cubes and coriander
9. The steamed flour paste becomes transparent and starts to foam. Use a spatula to scrape from one side and roll up
10. Out of the pot and plate
11. Pour the rice rolls prepared in advance with the sauce
12. Began to eat
Tips:The powder paste should not be too thick. The powder: water ratio of 1:2 in the instructions feels a little thick. If you don't have rice rolls, you can search for a recipe online! My rice roll skin is still thick, so I need to steam it for a while! If you find that the finished product is still immature, don’t throw it away. It will be as delicious as steaming again.
![[rabbit Loves Kitchen] Cantonese Rice Rolls recipe](https://img.simplechinesefood.com/a3/a3c6c91b7af1a0ce1f2c5e029f903459.jpg)
