Guangdong Rice Rolls
1.
Rice noodles (I don’t have the ones that I usually grind, and you can buy them directly). Mix it with a ratio of 1:2-2.5 and mix it into rice milk. Add a little salt, green onion, and 1 yuan of lean meat to cut into meat. At the end, the eggs are stirred into liquid.
2.
Add a little water to the pot and then add all the seasonings on our seasoning except for the chicken essence. Simmer on low heat. Add the chicken essence and stir until the chicken essence is melted. Then pour it into a bowl and set aside. Tune your favorite, and you can add millet as spicy as you like, but I didn’t add it to my child).
3.
Add 1 tablespoon and a half of rice milk to the plate, add a little egg liquid and stir slightly with a spoon, and put the vegetables on top. You can leave it alone if you don't like it.
4.
Put an appropriate amount of water in the pot and bring to a boil, then put the rice milk dish on the high heat and steam for two minutes.
5.
Take it out after steaming (pay attention to prevent scalding).
6.
Similarly, add minced meat to the rice milk and sprinkle with chopped green onion, put it in a pot and steam for two minutes.
7.
The steamed powder is so transparent, then it is scraped out with a scraper and put into the dish.
8.
Then top it with the juice we cooked before and you can start eating.
