Steamed Vermicelli Roll

Name: Steamed Vermicelli Roll
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Sticky rice; 20g wheat starch; 30g corn starch; 50g Shrimp paste; 700g water; 1 piece egg; a little lettuce; a little Chopped green onion and garlic; a little Millet pepper; 3 tablespoons Vegetable oil; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon salt; 1 tablespoon White sugar

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Just like pancakes and fruits occupies an unshakable position in the breakfast of northerners, rice rolls are also a must for many southerners, especially Laoguang. Usually a piece of rice noodles with a bowl of porridge, the freshness is moderate, the thickness is complementary, it warms the stomach and is easy to digest, and eats in the morning and feels comfortable. As a northerner who has lived in the south for several years, I also love this bite.

It doesn't matter if the rice rolls are authentic or not, it's good enough. It is too difficult to eat a bowl of rice noodles in the north, and even some Cantonese restaurants do not have it. Today I will introduce you a simple and convenient way to make rice rolls at home. You can use a steamer, or you can use a multi-function pot like me, the rice skin is Q bombs, the filling is delicious, and the sauce is not enough to eat in one bite. If you want to eat it, let’s take a look at the recipe.

Materials:
A. Rice skin: 120 grams of sticky rice flour, 20 grams of wheat starch (orange flour), 30 grams of corn starch, 700 grams of water.
B. Filling: a little lettuce, 50 grams of shrimp or mashed shrimp, 1 egg (optional).
C. Sauce: appropriate amount of chopped green onion and garlic, a little millet pepper (optional), 3 tablespoons of vegetable oil, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 1 tablespoon of white sugar, 1 cup of water.

Steamed Vermicelli Roll

1. Prepare all kinds of ingredients. The filling can also be minced pork, or other easily cooked ingredients, such as eggs, leeks, sea oysters, etc.

2. Make rice milk: Add rice flour, wheat starch and corn starch with water, mix and stir, let stand for 10 minutes and then stir evenly.
Tips: The rice skin made according to this ratio is thin, transparent, unbreakable, and elastic.

3. Rice noodles: Brush the shallow pan with oil, and preheat the multi-function pot over medium heat for 1 minute. I use the shallow pan of the multi-function pot instead of the steamer. If I use a steamer, add water to the pot to boil, pour the rice milk into the iron pan and put it in the steamer to cook.

4. Pour an appropriate amount of rice syrup in a shallow dish, shake well and heat on medium heat for a few seconds. Don't be too greedy for rice milk, otherwise the rice skin will be thicker.

5. Sprinkle the filling: When the bottom is slightly solidified, sprinkle a little shrimp paste and chopped lettuce on the rice milk, cover and heat for about 30 seconds. If using a steamer, steam on high heat for 1-2 minutes.
Tips: It is easy to cook the rice skins in a multi-function pot. The heating time must be controlled. Don't heat it for too long, otherwise the rice skins will become dry and hard.

6. Pour a little egg mixture on the surface, continue heating for about 10 seconds, until the egg mixture is almost solidified, roll up the cooked rice rolls from one end while shoveling them. (Egg liquid can also be omitted, just according to personal taste)

7. Set aside the prepared rice rolls. Next, make the sauce: Pour a little oil in the pot, heat up and saute the shallots, minced garlic and millet pepper.

8. Add light soy sauce, oyster sauce, salt, sugar and water, and boil to collect the juice.

9. Pour it on the prepared rice rolls and you're ready to eat.

Tips:
1. The wheat starch from Ganzhiyuan, which is commonly referred to as "clear powder", is used when making crystal shrimp dumplings and crystal moon cakes, which can make the finished product translucent and smooth. Corn starch is usually used in stir-frying vegetables or marinating meat. Sticky rice noodles are powders made from ground rice, which can be used to make rice cakes and so on.
2. The fillings and sauces of the rice rolls can be adjusted according to personal preference. If you don’t like spicy food, you can leave out the millet pepper, or replace the shrimp with minced pork, but the amount must not be too much or too much. Large pieces, otherwise it will not be easy to be cooked through.