Delicious Cantonese Rice Roll

Overview

The powder ratio of this sausage material is adjusted according to my taste, and the taste is somewhere between tough and waxy. Very delicious. I can usually steam up to 6 plates for the following portion. I usually use a spoon at home, so 2 plates are just enough for one person.

Tags

• snacks
• chengfen
• egg
• glutinous rice flour
• meat filling
• oil
• rice flour
• salt
• water

Ingredients

Steps

1. 1 Powder material picture

   

2. 2 Put sticky rice flour + glutinous rice flour + rice flour + salt + oil in a plate (it is best not to add water and then oil)

   

3. 3 First pour half of the water and mix well, then pour the remaining water, mix well and let stand for 20 minutes.

   

4. 4 The sauce is based on your personal taste, mine is: salt, light soy sauce, oyster sauce, peanut oil, sugar, garlic, just enough water to boil

   

5. 5 Ingredients used for steamed rice rolls: marinated pork filling, beaten eggs

   

6. 6 Prepare 2 steaming plates, put water in the pot and bring to a boil over high heat, brush the steaming plates with a layer of oil and put the meat filling

   

7. 7 Scoop a spoonful of the flour slurry, put it into a boiling pot and steam over high heat for 3 minutes. The slurry tends to flow to one side. Place the plate in a pot of hot water and turn it down to spread the slurry. (The slurry is easy to settle. Stir evenly before scooping out the slurry.)

   

8. 8 After steaming, add a spoonful of sauce and the noodles will be steamed when they bubble.

   

9. 9 How to make egg sausage: Scoop a spoonful of flour slurry, put it into a boiling pot and steam for 1 minute, add eggs and steam for 2 minutes

   

10. 10 After steaming, add a spoonful of sauce

    

11. 11 Finished egg sausages

    

12. 12 Finished meat sausage