Bean Sprouts and Egg Rice Noodles
1.
Let's make the sauce first, smash the garlic, heat the pan, add some oil and minced garlic.
2.
Fry on medium-low heat until slightly yellow, add appropriate amount of water to boil.
3.
Add light soy sauce, oyster sauce, salt, and chicken powder to the right amount, stir well and bring to a boil, then put it out of the pot and put it in a bowl, and the sauce is ready.
4.
Prepare the rice roll ingredients, wash the bean sprouts and drain the water, mince the green onion and mix the rice roll, and set aside two eggs
5.
Mix 100 grams of rice noodles with 250 grams of water and stir well, beat two eggs,
6.
Stir well.
7.
Put an appropriate amount of water in the pot, boil it, put the steaming pan with oil, put it in the pot, scoop a spoonful of intestine powder liquid and spread it evenly, grab an appropriate amount of bean sprouts and spread it on top, and cover it.
8.
Steam on high heat for about 1-2 minutes. Mine is a transparent lid. You can lift it off when you see large bubbles in the dish.
9.
Scrape it up with a spatula and put it in a dish.
10.
Pour in the prepared sauce and start eating.
Tips:
1. The ratio of rice noodles to water is about 1:2.5.
2. The eggs can be beaten into the rice noodles together, or directly spread on the steaming tray and steamed.
3. Brush a layer of oil on the steaming pan, so the rice rolls will look rounder. You don’t need to brush oil.
4. If there are no bubbles on the surface, do not leave the pot and continue steaming with a cover.
5. When steaming, pay attention to the water at the bottom, don't boil it dry.
