Egg Rice Rolls

Name: Egg Rice Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice roll special powder; 250g Shimizu; 2 pcs egg; A tree Shallots; a little chopped green onion; a little ginger; 20ml Soy sauce for rice rolls; a little Vegetable oil; a little Sugar

by Yoha Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In Guangdong, rice roll is a very common neighbourhood delicacy. It is cheap and delicious, suitable for all ages, and is well known to women and children. From the humble restaurant and tea market to the five-star high-end hotels, it is almost available. The pink and tender, crystal clear feeling is really beautiful!

At present, rice noodles is one of the famous traditional snacks in Guangdong. There are two types of rice noodles: salty and sweet. The fillings of salty rice noodles mainly include pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice noodles are mainly It is the fruits and vegetables dipped in sugar, then mixed with sauteed sesame seeds.

Ingredients

100g Rice Roll Special Powder
250g Shimizu
2 pcs Egg
A tree Shallots
a little Chopped Green Onion
a little Ginger
20ml Soy Sauce For Rice Rolls
a little Vegetable Oil
a little Sugar

Egg Rice Rolls

1. Prepare materials

2. Add 250 grams of water to 100 grams of powder, mix well and let stand for a few minutes

3. 2 eggs beaten, one green onion chopped

4. Use a silicone brush to brush a thin corn oil on the plate. Don’t use too much oil. Spoon a spoonful of batter into the plate. The spoon is the rice spoon that comes with the rice cooker. A spoonful of batter is about 35-40 grams.

5. Sprinkle a little green onion, put a tablespoon of egg liquid, it seems that there is very little batter, and it will spread all over the plate after shaking it from side to side

6. Put water in the pot to boil, shake the plate from side to side to spread the batter evenly on the plate, put it in the steamer, cover and steam for 1~2 minutes, open the lid and see the batter bulging with large bubbles, take out the plate with a clamp. Not hot

7. Use a spatula to scoop up and roll up from the side of the plate, and one rice roll is ready

8. Sauce for rice rolls: a little scallion and ginger, add some kind of fry to get a fragrance, put in the special soy sauce for rice rolls and an appropriate amount of water, and just boil it

9. Put the rice rolls on the plate, go with the sauce, and start eating

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.