Cantonese Rice Noodles with Mixed Sauce

Name: Cantonese Rice Noodles with Mixed Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Water mill sticky rice noodles; 15g (cornstarch) Corn flour; 1/2 tablespoon (adding oil will make the rice noodles smoother) Peanut oil; 250ML water; Some Sushi soy sauce; Dilute with a small amount of warm water peanut butter; Some Sweet chili sauce; Some Cooked white sesame

by Joanne loves vegetarian food

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Prepared tools: 1 large pot, 2 large flat bases (2 plates are faster to make)
This kind of rice roll, called chee rice roll here, is very delicious when added with soy sauce, peanut butter, and cooked white sesame seeds. "

Ingredients

75g Water Mill Sticky Rice Noodles
15g (cornstarch) Corn Flour
1/2 tablespoon (adding oil will make the rice noodles smoother) Peanut Oil
250ML Water
Some Sushi Soy Sauce
Dilute with a small amount of warm water Peanut Butter
Some Sweet Chili Sauce
Some Cooked White Sesame

Cantonese Rice Noodles with Mixed Sauce

1. Put an appropriate amount of water into the pot and bring to a boil. When boiling the water, mix the rice noodles, cornstarch, and water and stir evenly. Add the oil and stir.

Cantonese Rice Noodles with Mixed Sauce recipe

2. Brush a thin layer of oil on the flat bottom plate, pour an appropriate amount of slurry into the large flat bottom plate, shake evenly, not too much slurry, just cover the bottom of the plate.

3. Put it in a large pot and steam on high heat for 2 minutes

4. When you remove the lid, you can see that the mash is cooked. After taking it out, put the second plate of mash and steam it in the big pot.

5. Lower the temperature to the touch of your hand, scrape along the edge with a spoon to lift the powdery skin

6. Roll up the vermicelli with your hands

7. Cut into small pieces

8. Pour the sauce and white sesame seeds on it

Tips:
1. The ratio of water to various kinds of rice noodles in rice rolls is about 3:1. Too thick, too hard, easy to agglomerate, and too thin to steam without forming.
2. If you like thinner and more transparent skin, just add a little more water and corn starch.
3. A larger plate can save trouble, and steaming a few times is enough for a family.