Braised Pork Rolls
1.
Prepare the ingredients, dice the stewed pork, wash the shallots and cut the chopped green onions
2.
Mix 100 grams of rice roll special powder with 250 grams of water
3.
The stainless steel plate is brushed with a little bit of corn oil. If there is too much oil on the plate, the batter will run to the side.
4.
Before scooping the powdered water, stir the powdered water first to avoid the foundation of the powder. Pour a spoonful of powdered water on the plate. A spoonful of powdered water is about 35~40 grams. This amount is just right. There is too much intestines. Too thick powder affects taste
5.
Put water in the pot and bring it to a boil. Shake the plate from side to side to spread the batter as much as possible. Put the plate into the pan. I put it on the pan, but it is not flat and a bit slanted. There is no grate in the pan. The pan just stuck in the pan. Almost 32cm
6.
Sprinkle with diced pork and chopped green onion
7.
Cover the pot and steam on high heat for 1~2 minutes. After opening the lid, you can see that the batter is bubbling, indicating that it is steamed. Use a clamp to remove the plate.
8.
Use a spatula to scrape the rice noodles from the two sides along the bottom of the plate. The son is waiting by the side, shoveling out a piece of rice noodles, and eat it immediately. It is very soft to eat while it is hot, and the taste is very good. Faster than doing
9.
Prepare all the rice rolls in turn and put them on the plate before serving
10.
Sauce is indispensable for eating rice rolls. Prepare a little scallion ginger, 25ml special soy sauce for rice rolls, a little sugar, a teaspoon of oyster sauce, 100ml water, appropriate amount of vegetable oil; mix the soy sauce, water, sugar and oyster sauce in a bowl and set aside
11.
Put vegetable oil in the pot, fry the scallion and ginger on a low fire to get the fragrance, add the blended juice to a boil; if you don't want to do this, the easiest way is to mix soy sauce, sugar, and sesame oil;
12.
Pour the sauce and eat the braised pork rolls, it tastes great;
Tips:
1. In the process of steaming the batter, stir frequently to avoid the powder sinking to the bottom;
2. The thinner the cooked rice roll, the better. The thick rice roll will taste a little worse. Put 35~40 grams of batter on the matching plate.
3. The steaming time is not too long, about a minute and a half. When the steamed rice roll is opened, you will see bubbling, so it is cooked. If it is not heated, the rice roll will have a sticky texture.
