Guangdong Rice Noodle Roll

Mix all the flour and add cold water to make a rice batter and set aside.

Cook the sauce: According to the above seasoning quantities, heat the pan, add oil first, then add light soy sauce and oyster sauce, add water and bring to a boil, then pour into a bowl and set aside.

Wash the green onions and cut them into flower shapes.

After mixing the minced meat with cornstarch and light soy sauce until well combined, add a little water and mix together. Once the minced meat absorbs the water, add a bit of oil and mix well to lock in the moisture. Set aside for later use.

Defrost the shrimp, wash them clean, and set aside.

Also prepare a brush and about 50g of oil for brushing the steaming basket.

Brush a thin layer of oil on the steaming pan.

After stirring the rice batter thoroughly with a spoon, scoop about one tablespoon of the batter into the steaming tray, spreading it thinly across the tray. Add some minced meat or shrimp and chopped green onions, then immediately place it over a pot of boiling water and steam on high heat for about 2 minutes.

When you see the rice sheets bulging and forming large bubbles, they are cooked and can be taken out of the pot.

Scrape into powder with a scraper and roll onto the plate.

Pour the soy sauce broth you just cooked over it before eating, and enjoy a proper Cantonese breakfast~