Famous Breakfast in Guangdong---cantonese Rice Rolls
1.
Prepare all kinds of materials and tableware.
2.
Mixing powder and slurry: add two bowls of water to one bowl of powder, and leave it for 10-20 minutes to let the powder fully melt for better effect.
3.
Brush the plate with a layer of oil, not too much oil, a thin layer is enough. (The oil has the effect of anti-sticking and flavor enhancement)
4.
Pour the powder paste. Don't be too much, just a thin layer, the thinner the softer.
5.
Add lean, chopped green onion (or other materials such as eggs) to increase the adhesion of the plate and reduce the phenomenon of running out of the plate.
6.
Put the plate into the pot and steam it over water (the water should be boiled in advance), and lay the plate flat to avoid uneven thickness! Close the lid.
7.
Steam on high heat for 2-3 minutes (the fire must be large, the time should not be too long, or the taste will get old), open the lid and remove.
8.
Use a spatula to circle the rice noodles to one side, then put the rice noodles into the plate and cut off (for the sauce to taste).
9.
Pour the rice rolls with the prepared sauce and enjoy it.
Tips:
1. Each time you pour the powder slurry, you must re-stir it and pour it into the plate, because it will precipitate and become layered.
2. Don't pour too much syrup, too thick rice noodles will not taste good, just spread the plate evenly in a thin layer.
3. Keep the rice and the water in the pot to boil each time.
4. You can add corn, lettuce, or bean sprouts if you don't like to eat.
5. As for the rice rolls, the ingredients can be eggs, barbecued pork, beef, and fresh shrimp. You can add whatever you like.
