How to make Guangdong egg rice rolls

Learning to cook some common home-cooked dishes and cooking at home can bring warmth to your family. Even if we are busy, it is best for us to cook at home often. We can make some simpler dishes. The method of Guangdong egg rice rolls is relatively simple. Even if you are not a good cook, you don’t have to worry about not being able to learn it.

1. The tool is a small household rice noodle roll steamer, and the ingredients are rice noodle rolls, eggs, ginger, dried mushrooms, and green onions.

2. Mix rice noodle rolls and water to make rice noodle roll slurry. The mixing ratio is 1:1.5

3. Heat the oil, add chopped ginger and garlic, sauté until fragrant, add appropriate amount of boiling water and bring to a boil, then add diced mushrooms, scallion whites, scallion leaves, oyster sauce, dark soy sauce, appropriate amount of salt, and simmer over low heat until the sauce becomes. Serve aside.

4. Boil water in a large pot, place the rice noodle steamer on the pot, and use high heat throughout the process. Scoop a spoonful of rice noodle paste onto the steamer, shake the steamer to evenly spread it over the entire steamer, and push it in. After three minutes, the rice noodle paste will bubble up. Beat an egg in it, sprinkle some chopped green onions, and continue steaming for another minute.

5. Take out the steamer and roll up the rice rolls with a spatula. Serve on a plate and pour the sauce on it, and a delicious Cantonese egg rice roll is ready.

6. Finished product image

The food in restaurants outside is likely to contain MSG, which is not healthy enough. The recipe of Guangdong egg rice rolls is simple, and you can only enjoy the delicious taste while being healthy if you make it yourself.