The Production of Cantonese Rice Rolls

Name: The Production of Cantonese Rice Rolls
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Rice roll; 500g carrot; 1 piece egg; 500g tomato; 10g starch; 50g Rapeseed oil; Some Garlic cloves; 2 tbsp salt; 10g Soy sauce

by Xinyang Maojian, Henan

4.6 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

1

I really like to eat rice noodles, but it’s too far away from Guangdong and I miss the taste, so I bought the dried rice noodles online and made it myself. The method is quite simple but it takes a little longer!

Ingredients

The Production of Cantonese Rice Rolls

1. First mix the dry powder with the ratio of one bowl of dry powder to two bowls of water to adjust the slurry

2. After washing the carrots, peel and chop them together with the chopped green onion.

3. Break the eggs and stir evenly according to your needs

4. First wash the tomatoes, peel and chop them, put a small amount of vegetable oil in the wok, when the oil is hot, pour the chopped garlic cloves into the wok and fry them golden brown, then pour the tomatoes and fry them into tomato sauce, then add light soy sauce and a little salt Bring to a boil with water, and finally add a small amount of starch to thicken the pan and set aside

5. Bring the water to a boil, add a thin layer of powder slurry to the powder pan, then add a little egg liquid and stir-fry the leeks or carrots (because the plate is too small, the powder slurry and egg liquid can only be adjusted in proportion.)

6. After steaming for about two minutes, roll it up in parallel with a scraper, and add the sauce to make it ready to eat. Because the plate is too small and the portion is small, you have to steam five or six plates for each serving!