Pork Rice Roll

Name: Pork Rice Roll
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice roll special powder; 250ml Shimizu; 100g pork; 1 piece lettuce; 3 capsules garlic; 1 tablespoon Rice rolls soy sauce

by Wandering stars

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Rice rolls, also called rolls, are bought on the streets and alleys in the morning, including egg intestines, chicken intestines, beef intestines, pork intestines, etc. There are many varieties. Usually two rice rolls, one meat and one fast, add sashipi sauce, or tomato sauce, sauce, nutritious, delicious, and inexpensive breakfast will be solved.
In Guangdong, as long as there is an early restaurant, whether it is a high-end star restaurant or a cheap street food shop, you can see rice rolls. Its snow-white crystal appearance, delicate and smooth taste, and rich and changeable fillings can be changed according to your preferences to make your favorite taste.
It is low-cost, convenient and simple to make at home, with one paste, one ingredient, and a good breakfast.

Ingredients

100g Rice Roll Special Powder
250ml Shimizu
100g Pork
1 piece Lettuce
3 capsules Garlic
1 tablespoon Rice Rolls Soy Sauce

Pork Rice Roll

1. Weigh 100g of rice roll special powder

2. Pour 250ml water into the powder

3. Stir well and let stand for a while

4. Prepare pork and lettuce

5. Minced pork

6. Add salt, light soy sauce, cooking wine and marinate for a while

7. Shred the lettuce at will

8. Cut garlic into garlic cubes

9. Stir-fry garlic granules until golden brown, add rice rolls, soy sauce and appropriate amount of water to boil, set aside

10. Use a silicone brush to brush a thin bit of corn oil in the steamed rice roll

11. Re-stir the standing powder slurry evenly, pour two spoons of powder slurry into the plate, I use the stainless steel spoon for hot pot

12. Shake the rice roll plate from side to side to spread the paste evenly on the plate

13. Put minced meat

14. Lettuce

15. Put the steaming pan into a pot that has boiled water

16. Cover the pot and steam for about two minutes

17. Take out the steaming pan with a clamp

18. The scraper scrapes from one side of the plate and rolls up to wrap the ingredients, and one rice roll is ready

Tips:
1. The ratio of powder to water is very important. The finished product made from too thin and thick will not taste good. I used white shark rice roll special powder, 100g powder 250ml water, this ratio is just right, you can make six rice rolls .
2. The slurry will sink to the bottom after standing, and it must be stirred each time it is used.
3. The sauce can be added with chopped green onion, chili, sesame, etc. according to your preferences.
4. The heating time for rice rolls is short, and the pork must be chopped a little bit to be easily steamed.