Cantonese style shrimp rice roll

Cantonese style shrimp rice roll

Overview

I like to eat Cantonese rice rolls very much. After learning it, I can make some every time I want to eat it without having to queue outside.

Tags

Ingredients

Steps

  1. Add the three powders to 400ml of water and adjust until there are no grains [I prepared it the night before and refrigerated it overnight] ~ You can also prepare it now.

    Cantonese style shrimp rice roll step 1

  2. Add water to the steamer and bring to a boil. Brush the steaming plate with oil. Pour a spoonful of the batter into the steaming plate. Shake evenly, cover and steam for one minute.

    Cantonese style shrimp rice roll step 2

  3. The shrimp and meat fillings are seasoned in advance with eggs, salt, five-spice powder, white pepper, and cooking wine.

    Cantonese style shrimp rice roll step 3

  4. After the rice roll skin is steamed, add shrimps, meat fillings, onions, and coriander, and scrape it into a roll.

    Cantonese style shrimp rice roll step 4

  5. Use the scraper to scrape up a little bit of the surrounding dough to make it easier to roll.

    Cantonese style shrimp rice roll step 5

  6. Roll up all the vermicelli and steam it in a pot for 8 minutes.

    Cantonese style shrimp rice roll step 6

  7. I forgot to take a photo of the flavor dish. Chop the garlic into minced garlic. Heat 70% of the oil in the pot. Add the minced garlic and fry it until it becomes golden garlic. Pour in the steamed fish soy sauce and pour it over the rice rolls.

    Cantonese style shrimp rice roll step 7