Guangdong Rice Rolls
by G cold ice
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. 500 grams of rice rolls (1 kg) and 600 grams of water
2. Stir the rice rolls evenly
3. Boil hot water in the steamer, put a layer of oil on the steamer pan
4. Pour the powder slurry, mine is about 38 grams of powder slurry on the medium plate.
5. Add a little egg mixture and sprinkle a little green onion. I don’t like pork. Friends who like pork can use minced meat.
6. After the water in the pot is boiled, swing the rice noodle dish from side to side to make the paste in the rice noodle dish evenly spread over the bottom of the dish, and put the rice noodle dish into the pot. Cover the pot.
7. The lid can be uncovered in about 2 to 3 minutes. At this time, you can see a lot of large bubbles in the paste in the rice rolls. Pick up the rice rolls, use a scraper to scrape up the rice rolls and put them into the plate.
8. Chop five or six cloves of garlic, mix all the ingredients and mix two teaspoons (small scoops) of starch, add a small bowl of water, add light soy sauce and oyster sauce, and mix well. Put the garlic in a hot pot with cold oil, sauté on low heat, until the garlic is golden brown, add the gorgon juice of step 2 and boil on high heat until it is crystal clear and translucent
9. Pour the sauce into the cooked rice rolls plate and enjoy it
