Cantonese Rice Noodle Roll

Prepare the main ingredients: 2 eggs, 80g minced meat, 150g pre-mixed rice roll powder, green onions, onion, ginger, a little cilantro, 2 button mushrooms.

Add 0.5 grams of salt, 1 gram of sugar, 0.5 grams of white pepper, 1 gram of corn starch, and 1 gram of fresh matsutake to the minced meat.

Cut onions, button mushrooms, ginger, cilantro, and green onions, put them into the pot, and sauté with a little oil until they change color and release fragrance.

Add an appropriate amount of water, put in a small piece of rock sugar, 2 grams of TaiTaiLe matsutake mushroom essence, 30 milliliters of VegeSoy soy sauce, and cook for 1 minute.

Strain out the ingredients, and the sauce for the rice noodle rolls is ready.

Mix 150 grams of rice noodle rolls with 270 milliliters of water until well combined, scoop a spoonful into an iron pan, add the meat filling, a little beaten egg, and sprinkle with chopped green onions.

After the water boils, put it in the steamer and steam on high heat for 1-2 minutes. The dough is cooked when it puffs up.

Scrape them together with a scraper, and a sheet of rice noodle roll is ready. Repeat the process in order, and this recipe can make about ten sheets, enough for two people.

Pour more soup over the rice rolls; the rice rolls soak up the soup, making the rice soft and sticky and the soup fresh, with an absolutely amazing taste.

You can get it done at home in just over ten minutes, and you can enjoy rice noodle rolls without going out.