Egg rice roll
Overview
In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well known to women and children. It is available in almost all humble restaurants and tea markets to five-star high-end hotels. The pink, tender and crystal clear feeling is so beautiful! Nowadays, rice rolls are one of the famous traditional snacks in Guangdong. There are two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly include pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls are mainly sugar-soaked fruits and vegetables, mixed with fried sesame seeds.
Tags
Ingredients
Steps
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Prepare materials
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Add 250 grams of water to 100 grams of powder, mix well and let it sit for a few minutes
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Beat 2 eggs, chop a small onion
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Use a silicone brush to brush a thin layer of corn oil on the plate. Don't add too much oil. Scoop a spoonful of batter into the plate. The spoon is the rice spoon that comes with the rice cooker. One spoonful has about 35~40 grams of batter. Sprinkle a little chopped green onion and add a tablespoon of egg liquid. It looks like there is very little batter. Shake it left and right and it will cover the plate
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Put water in the pot and bring to a boil. Shake the plate left and right to spread the batter evenly on the plate. Put it in the steamer, cover it and steam for 1 to 2 minutes. When you open the lid and see big bubbles popping out of the batter, use tongs to take out the plate so it doesn't burn your hands
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Use a scraper to scoop up and roll up the side of the plate, and a rice roll is ready
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Sauce for rice rolls: add a little green onion and ginger, fry them until fragrant, add special soy sauce for rice rolls and an appropriate amount of water, bring to a boil
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Put the rice rolls on the plate, add the sauce and start eating
