Egg Rice Rolls
1.
Make seasonings. Put oil in the wok, add oyster sauce, soy sauce, and chili sauce and stir-fry well. Add the diced green onions, garlic, sour rice head, capers, and stir-fry for a while.
2.
Mix all the powders, add water, 1 teaspoon of edible oil, and mix well to form a rice milk.
3.
Prepare two steaming pans and use them alternately. Take a steaming dish and apply a thin layer of oil to prevent sticking. After the water in the pot is boiled, scoop an appropriate amount of rice milk into the steaming pan, put it in the steamer, and shake it around so that the rice milk is evenly covered on the steaming tray until the rice milk has solidified into a batter, and the egg liquid is poured over it. Put some green onions, cover, and steam for 2-3 minutes on high heat. When you open the lid, you will see big bubbles bulge and fall down instantly, which is cooked.
4.
Scrape and roll up with a scraper.
5.
Serve it on the plate and put the seasoning on it, it's delicious and refreshing.
Tips:
1. The ratio of powder quantity to water quantity is 1:2.
2. The seasoning can be blended according to their preferences.
3. Before scooping rice milk into the steaming pan, be sure to brush it with cooking oil.
