Cantonese Style Egg Rolls

Name: Cantonese Style Egg Rolls
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Sticky rice; 10g Horseshoe powder; 5g corn starch; 1g salt; 2 tablespoons Soy sauce; 1 piece egg; 1 shallot; 1 tablespoon oil; 200g water

by Autumn is a fairy tale

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Intestines are also called rice noodles, which are also called noodles, rolls, and chee cheong fun (because they are like pig intestines). Because of the large sales in the morning market, most shops are in short supply. People often wait in line , So it is also dubbed "grab fans". When it was produced, it was known as "white as snow, thin as paper, shiny, smooth and delicious". In Guangdong, rice roll is a very common neighbourhood delicacy. It is cheap and delicious, suitable for all ages, and is well known by women and children. It is available from five-star high-end hotels to humble restaurants and tea markets.

Ingredients

120g Sticky Rice
10g Horseshoe Powder
5g Corn Starch
1g Salt
2 tablespoons Soy Sauce
1 piece Egg
1 Shallot
1 tablespoon Oil
200g Water

Cantonese Style Egg Rolls

1. Put all the flour in a large bowl, add a small amount of salt, add warm water to make rice milk (water should be added in portions, observe the thinness and consistency as appropriate) The flow state of the rice milk is shown in the figure, the dryness and wetness of the flour are different for the amount of water added. Adjust it, add some sticky rice noodles for thinner, or add water for thicker ones. After the rice milk is adjusted, let it stand for 30 minutes, and wait for the rice noodles to completely absorb the water, so that the steamed rice noodles will be smoother and smoother.

2. Beaten eggs

3. The main ingredient collection, scallions and cut flowers

4. Boil a pot of boiling water and put it on the steaming rack. Use two large flat-bottomed steaming pans alternately, and steam the pan on an empty pan.

5. Take out a layer of oil

6. Spoon a tablespoon of flour paste into the dish and stir evenly, then stir a teaspoon of egg liquid, sprinkle with chopped green onion

7. Put it in a pot and steam on high heat immediately, steam for about 2 minutes, and the noodles will be cooked.

8. take out

9. Take out the scraper to roll up the powder

10. Put peanut oil on the plate first, then top with light soy sauce and you can eat it while it's hot

Tips:
1. The rice milk must be soaked before steaming;
2. During steaming, keep the plates parallel to a large amount of water vapor.
3. The two disks are used alternately