Cantonese Rice Rolls

Name: Cantonese Rice Rolls
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Steamed Vermicelli Roll; 250g water; 1 spoon oil; A pinch salt; 2 egg; 4 Shiitake Mushrooms; 4 slices vegetables; 2 tablespoons Soy sauce; 1 spoon starch

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Rice noodles, also called bulla steamed noodles, is a kind of rice product, also known as intestines, rolled noodles, and pig intestines (because intestines are shaped like pig intestines). Traditional Cantonese-style sausages usually only have one or two fillings and are eaten only with soy sauce. The taste is clear and pure. The freshly baked rice rolls are as white as snow, thin as paper, shiny, smooth and delicious. It is very suitable for children who have just added complementary foods.
For children who are a little older, you can add some mushrooms to the dipping sauce. Flower mushrooms have always been used by the Chinese people as a tonic for prolonging their lives. It has the effects of regulating the body's metabolism, helping digestion, and preventing and curing rickets. Known as the "Queen of Plants", adding a little to the child's food will not only add fragrance, but also have a very good effect on the child's growth and development.

Ingredients

100g Steamed Vermicelli Roll
250g Water
1 spoon Oil
A pinch Salt
2 Egg
4 Shiitake Mushrooms
4 slices Vegetables
2 tablespoons Soy Sauce
1 spoon Starch

Cantonese Rice Rolls

1. All the ingredients are ready

2. First make the sauce, wash the mushrooms and slice them

3. Heat up a frying pan, pour in sliced mushrooms and fry until slightly soft

4. Add two spoons of light soy sauce and pour half a bowl of water along the side of the pot

5. After boiling, pour in water starch, and boil again

6. Sprinkle with chopped green onion and serve

7. Add 100 grams of rice rolls to 250 grams of water, mix and stir until there are no dry powder particles

8. Put half a pot of water in the pot, bring to a boil, brush a thin layer of oil on the rice roll plate, scoop in two spoons of rice roll water, cover the pot and steam for one minute

9. Open the pot and check, the rice rolls are slightly discolored at this time

10. Beat the eggs on top, use chopsticks to quickly scatter them, and sprinkle in the green cabbage

11. Cover the lid and steam for another two minutes, until the egg liquid is completely set

12. Use a scraper to scrape off the rice rolls

13. Pour the sauce on top and serve

14. Eat it while it's hot.

Tips:
1. Do not use too much oil when steaming rice noodles. Too much liquid will not easily cover the bottom of the container, which will affect the appearance.
2. Children who have just added supplementary food should remove the shiitake mushroom slices and chop the green vegetables into the end to avoid danger when eating.
3. The amount for children is almost the same. If you eat a lot, you can steam a few more dishes.