Rice Noodle Rolls
About Rice Noodle Rolls - Cantonese Cuisine
Cantonese cuisine in Guangdong has a long history, and rice rolls are one of its representative dishes. The ingredients are widely selected, the taste is light and fresh, and the original flavor is emphasized. It is good at steaming, stir-frying, frying and pot-stewing, which fully embodies the cooking wisdom of Cantonese cuisine.
Ingredients
- Rice flour 200g
- Clear noodles 50g
- Starch 30g
- Water 500ml
- 2 eggs
- Shrimp 100g
- Green onion appropriate amount
- Appropriate amount of cooking oil
- 2 tablespoons soy sauce
Instructions
- 1. Marinate rice rolls with cooking wine and a little starch for 10 minutes
- 2. Heat oil in the pot, add rice rolls and stir-fry quickly until it changes color and serve.
- 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
- 4. Add rice flour, clear noodles, water, eggs and shrimps and stir-fry until cooked
- 5. Pour back the rice rolls, add oyster sauce and light soy sauce and stir-fry quickly evenly
- 6. Thinly thicken the gravy, take it out of the pan and serve on a plate
Cultural Notes
Cantonese cuisine is one of the eight major cuisines in China, represented by Guangzhou cuisine. Cantonese cuisine pursues the freshness and original taste of ingredients, and the cooking techniques emphasize freshness, tenderness, smoothness and fragrance. Cantonese people are fond of fine food, and Cantonese cuisine is known as one of the most internationally influential Chinese cuisines. Rice rolls are a household name in Guangdong. They are a must-have dish at festivals and family gatherings and are the epitome of Cantonese food culture.