[student Breakfast] Egg Rice Rolls
1.
The dry rice roll powder and water are mixed into a powder slurry in a ratio of 1:2. Beat the eggs with a little salt. (Dried rice noodles are purchased online, regular brands will do)
2.
Use a 9-inch pizza pan, brush with a thin layer of oil, just a thin layer.
3.
Boil water in the pan, place the pizza pan on the pan support, and scoop two spoons of flour paste on the pizza pan. The paste is particularly easy to sink to the bottom, so be sure to stir well before steaming.
4.
Cover the pot and steam for 1 minute. At this time, the flour paste is only solidified and not fully cooked.
5.
After the powder has solidified, pour in the egg liquid, or minced meat or green vegetables, and then cover the pot and steam for 1 minute. In fact, the egg liquid has solidified in less than 1 minute, and the rice rolls start to bulge. The rice rolls are steamed.
6.
Take out the pizza tray, gently scrape the rice rolls with a scraper, and roll it up while scraping.
7.
The rolled rice noodles are divided into two and placed on a plate, sprinkled with cooked sesame seeds, and drizzled with a little light soy sauce. (Pour light soy sauce with a little boiled water and mix thoroughly with sesame oil. This step can be prepared in advance. Friends who like spicy food can also add some spicy oil)