Ingredients: rice rolls 5g

Accessories: 6 eggs, 1 carrot, 1 cucumber, 4g Shanghai Qingyi mung bean sprouts, 1g bean paste, peanut oil, salt, soy sauce, 6 cloves of garlic, sesame oil and pepper.

1. rice rolls, buy it and cut it into 5CM wide strips;

2. Peel, wash and shred carrots. Add water, salt and oil to the pot, pour in carrots, cook them thoroughly, and pick them up for use;

3. Wash Shanghai green (only leaves) and mung bean sprouts, and do the same operation as blanching carrots, blanch them and pick them up for later use;

4. Wash the cucumber and cut it into thin strips for later use;

5. Break up the eggs, add oil to the pan, pour in and fry until both sides are golden, and then pick up and cut into thin strips for later use;

6. Take another oil pan, pour in garlic and saute until fragrant;

7. Pour in bean paste and soy sauce, stir-fry for a while, add a little water and salt, pour in starch water, and bring to a boil.

8. Add a few drops of sesame oil to the cooked sauce, sprinkle a little pepper and set aside;

9. Spread a stack of rice rolls on the cooked food chopping board, code shredded carrots, cucumber strips, mung bean sprouts and shredded eggs on the top, take the top piece and roll it up;

1. Wrap the wrapped rice rolls on a plate, pour the cooked sauce and serve.

Introduction to rice rolls, Guangdong:

rice rolls, also known as Bra Steamed rice rolls, is a kind of rice product, also known as pulled powder, rolled powder and pig rice rolls (because it looks like pig intestines). Because of the large sales in the morning market and the shortage of most stores, people often queue up for food, so it is nicknamed "grabbing powder". When produced, it is known as "white as snow, thin as paper, shiny, smooth and delicious". In Guangdong, rice rolls is a very common neighborhood food. It is cheap and delicious, and it is well known to all people in Xian Yi, old and young, women and children. From five-star hotels to humble restaurants and tea markets, it is almost available.

At present, there seems to be no unified statement about the origin of rice rolls. Some people say that it was first created by Pantang Hexian Museum in War of Resistance against Japanese Aggression period. Others say that "rice rolls originated in Guangzhou, and as early as the end of Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou". There is also a legend that when Emperor Qianlong visited the south of the Yangtze River, he was bewitched by Ji Xiaolan, the minister of eating, and went to western Guangdong to eat rice rolls. When eating this kind of "refreshing, tender and slippery" food, Qianlong was full of praise and said on the spur of the moment: this rice noodle is a bit like pig intestines. Rice rolls is the most common breakfast powder in Guangdong, and the feeling of being tender and crystal clear is really beautiful! It looks as white as snowflake, as thin as cicada's wings, crystal clear, delicious, delicate and smooth, and a little tenacious, which makes people unforgettable. The more you eat, the more you love it!

rice rolls originated in Guangdong. As early as the end of the Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp and pork liver, while the fillings of sweet rice rolls were mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds.