Egg rice roll

Overview

There are many types of rice rolls. You can make rice rolls with different flavors by adding beef, eggs, pork, barbecued pork, etc. into the rice rolls. The fillings are wrapped in the thin powder skin, which tastes soft and fragrant. When dipped in the ingredients, it is soft and smooth, filling your mouth with fragrance and endless aftertaste.

Tags

• snacks
• cantonese cuisine
• breakfast
• chengfen
• chili sauce
• clear water
• corn starch
• edible oil
• egg
• garlic
• onions
• oyster sauce
• pickled beans
• rice flour
• sour wild rice root
• soy sauce

Ingredients

Steps

1. 1 Make the dressing. Add oil to the wok, add oyster sauce, soy sauce, and chili sauce and stir-fry evenly. Add diced onions, garlic, pickled wild rice, and pickled beans, and stir-fry briefly.

   

2. 2 Mix all the powders, add water and 1 tsp cooking oil, mix well to form rice milk.

   

3. 3 Prepare two steaming trays and use them alternately. Take a steaming tray and brush it with a thin layer of oil to prevent sticking. After the water in the pot boils, scoop an appropriate amount of rice milk into the steamer, put it into the steamer, and shake it around to evenly cover the rice milk on the steamer plate until the rice milk solidifies into a powdery crust. Pour in the egg liquid, sprinkle some chopped green onion, cover the lid, and steam over high heat for 2-3 minutes. When you open the lid, you will see big bubbles popping up and falling back instantly, which means it is cooked.

   

4. 4 Use a scraper to scrape and roll up.

   

5. 5 Plate it, add seasonings, it’s delicious and refreshing.