Egg Rice Rolls

Name: Egg Rice Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice roll special powder; 250ml Shimizu; 1 piece egg; 3 pieces Shallots; 3 capsules garlic; 1 tablespoon Rice rolls soy sauce

by Wandering stars

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Rice rolls, also called burr steamed rolls, is a kind of rice product, also known as burr rolls, noodles, and roll noodles. Because of the large sales in the morning market, most stores are in short supply. People often wait in line to eat, so they are called jokingly. To "grab fans." When it was produced, it was known as "white as snow, thin as paper, shiny, smooth and delicious".
Rice rolls originated in Guangdong. 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.
Now rice rolls are a must-have item in Guangzhou teahouses and restaurants in the morning tea and night market. The styles and seasonings are also diversified. Today I will make an egg roll. "

Ingredients

100g Rice Roll Special Powder
250ml Shimizu
1 piece Egg
3 pieces Shallots
3 capsules Garlic
1 tablespoon Rice Rolls Soy Sauce

Egg Rice Rolls

1. Weigh 100g rice roll special powder, 250ml water

2. Pour the water into the powder and stir evenly, then let it stand for a while

3. Prepare shallots and eggs

4. Beat eggs, chopped green onions

5. Prepare garlic and rice roll soy sauce

6. Heat oil in a pan and pour in the chopped garlic

7. Stir the garlic granules for a fragrance, golden color

8. Add in rice rolls soy sauce and some water to boil, the sauce is ready

9. Use a silicone brush to brush a thin bit of corn oil in the dish

10. Re-stir the standing powder slurry, pour two spoons of powder slurry into the plate, I use the stainless steel spoon for hot pot

11. Pour in a tablespoon of egg liquid, sprinkle with chopped green onion

12. Shake the rice roll plate from side to side, spread the paste evenly on the plate, put it in a pot with boiling water, cover the pot and steam for one and a half minutes

13. Open the lid and see that the slurry has big bubbles and it is cooked. Take out the plate with a clamp.

14. The scraper is scraped from one side of the plate and rolled up, and one rice roll is ready

15. After using up all the flour paste, 100g of rice roll special powder, I made a total of six egg rice rolls

16. Put the rice rolls on the plate, and pour in the sauce when you eat it.

Tips:
Tips:
1. The ratio of powder to water is very important. The finished product that is too thin and thick will not taste good. I used the special powder for white shark rice rolls, 100g powder and 250ml water, this ratio is just right.
2. The slurry will sink to the bottom after standing, and it must be stirred each time it is used.
3. The sauce can be added with chopped green onion, chili, sesame, etc. according to your preferences.