Egg Rice Rolls

Name: Egg Rice Rolls
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 70g noodles; 10g corn starch; 80g Sticky rice; 10g potato powder; 400g Shimizu; Some Corn oil; 2 pcs egg; Some shallot

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Rice rolls are one of the favorite breakfasts of Cantonese. Every time we go to a restaurant for morning tea, we will order rice rolls.
Occasionally, I saw some people making rice rolls on the Internet, which seemed very attractive, so I wrote down the recipe. But I didn't have all the materials, so I didn't do it. I finally bought all the materials a few days ago and started immediately. I did it for the third time before I was comfortable with it, so be sure to read the tips below the steps!

Ingredients

70g Noodles
10g Corn Starch
80g Sticky Rice
10g Potato Powder
400g Shimizu
Some Corn Oil
2 pcs Egg
Some Shallot

Egg Rice Rolls

1. Prepare materials

2. Pour all the ingredients into the dish

3. Add water, mix well with a spoon

4. Dip a little corn oil with a brush, and sweep a thin layer on the special plate for rice rolls

5. Pour in the flour paste, mine is the medium rice noodle plate using about 38 grams of flour paste.

6. Add a little egg liquid (you can also sprinkle a few chopped green onions), add about 10 grams of egg liquid

7. After the water in the pot is boiled, swing the rice noodle dish from side to side to make the paste in the rice noodle dish evenly spread over the bottom of the dish, and put the rice noodle dish into the pot. Cover the pot.

8. The lid can be uncovered in about 2 minutes and 30 seconds. At this time, you can see a lot of big bubbles in the paste in the rice rolls. Pick up the rice rolls, use a scraper to scrape the rice rolls and put them into the plate

Tips:
1. It is best to use a special rice noodle dish. I have tried to make it with a stainless steel dish at home, but because the middle of the stainless steel dish is high, the paste will be uneven, making it thick. So tools are very important.
2. Dip the brush with a little corn oil and brush the bottom of the pan. Don't brush too much. If you brush too much, the slurry will flow unevenly.
3. Mine is a medium-sized rice noodle plate, the paste is about 38 grams, and the egg liquid is about 47 grams. There should not be too much powder, otherwise it will be thick and not tasty.
4. The fire is steaming throughout.
5. Make the uneaten rice noodles, put them on a plate, and steam them in a steamer on a low fire, because it takes some time to prepare all the rice noodles, and cold rice noodles are not delicious.
6. The rice rolls have no taste, so make additional ingredients. Put some soy sauce in a bowl first, add peanut oil in a hot pan, and pour the soy sauce into the sauce after heating.