Steamed Vermicelli Roll

Name: Steamed Vermicelli Roll
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 bowl Rice roll; 1 bowl water; 1 piece egg; 2 pcs chopped green onion; 1 piece parsley; 1 piece ginger; 3 pcs Millet spicy; 4 tablespoons Blending oil

by Xian'er's Kitchen

4.7 (1)

Favorite

15

Difficulty

Easy

Time

10m

Serving

1

I am a Cantonese and I love to eat rice rolls, because living in Chongqing is more unpalatable, so I bought the ingredients and made them.

Ingredients

Steamed Vermicelli Roll

1. Shallots, coriander, minced ginger, cut and set aside!

2. Adjust the ratio of 1:1, and do this last action several times after adjusting. (The picture is for one person)

3. Prepare guys, eggs, oil and steaming pan! At the same time, prepare the big pot of steamed rice noodles and bring to a boil!

4. Brush a layer of oil under the plate, put the pulp and eggs, and put meat if you like meat. (Small tip: the bowel must be thin to be delicious, don’t put too much pulp, it’s okay to pull it a few times

5. If there is little pulp, it can be taken out in one minute on the pot, judge according to the degree of pulping

6. This thin layer tastes the best,

7. It's best to fry the sauce, put the oil in the hot pan, pour in the prepared ingredients and stir fry to get the fragrance, add water and put soy sauce! Just cook it for a while