Guangzhou Rice Rolls

Name: Guangzhou Rice Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (Sticky rice) 250g Rice; 750g water; 15g Corn flour; (Thin) 40g Pork filling; 15g Vegetable oil; 20g Soy sauce (premium); 1 Chives; 10g Doubanjiang

by Hot mom loves kitchen Cherry

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Early in the morning is the busiest time of the day. I called one hundred and fifty times a day, and my son woke up reluctantly. It would be my temper that I really want to grab him from the bed, three or two times. Put on clothes, carry into the bathroom, size, brush your teeth and wash your face, eat bread in three or two bites, take milk, and finish drinking in the car. However, the fact is that we can't take care of the child's affairs. Well, we have to patiently grind with him. Although the morning time is like a war, it is always slow motion with my son.

Slowly put on his clothes, looked everywhere for his socks that he didn’t know where they were still there last night, then got out of bed and looked for slippers. Chewing his bread slowly, I am anxious, people will always look calm, then slowly put on the coat, shoes, grab the milk, and slowly get into the car. But as soon as I got upset, his first action was to press the display on the car to see what time it was. At this time, even if I was about to be late, he wouldn't rush me. I was really convinced. Is it so slow? Slowly, I don't know the point of worry at all!

Sending off my son, I quickly find a place to buy myself two rice rolls. I can’t wait to eat rice rolls. I eat rice rolls fast. I have been in the south for more than ten years. My favorite is the rice rolls. Seed noodles, soup noodles, rice noodles, hot and sour noodles, snail noodles, old friend noodles...After eating for many years, not only I haven't eaten enough, but the more I eat, the more I like it!

Ingredients

(Sticky rice) 250g Rice
750g Water
15g Corn Flour
(Thin) 40g Pork Filling
15g Vegetable Oil
20g Soy Sauce (premium)
1 Chives
10g Doubanjiang

Guangzhou Rice Rolls

1. Wash the sticky rice, put it in water, soak for more than 7 hours, and put the rice and water into the wall breaker to make a fine rice slurry. Pour the rice milk into a basin, add 15 grams of cornstarch, add 15 grams of raw oil and stir evenly for later use

2. Put the oil in the pot to heat up, add the minced pork, then add two spoons of soy sauce, one spoon of bean paste and stir-fry and reserve the steamer, whether it is a double layer or a single layer, add water, boil, and bake Dish or pizza dish, wash and put in the pot and steam together for 1-2 minutes. Take it out, scoop the rice milk, sprinkle with fried pork and chopped green onion, put it in a pot and steam for 1-2 minutes

3. Take out the steamed rice noodle dish and let it cool. Use a spatula and other tools to scoop up the rice noodles, roll them up while shoveling them or push them together on the dish, pour soy sauce and a little minced meat on it, and you can start.

Tips:
1. It is best to use old rice for rice rolls, the less sticky the better;
2. Sticky rice is the ordinary rice we eat;
3. Take the steamed rice noodles out of the steamer and let them cool completely, which is easier to scrape.