material
600ML of soy sauce (preferably, Vesta is particularly fresh)
Fish sauce 3 Liang (150g)
Sugar 6 Liang-1 kg
Oyster oil 2 Liang
MSG (I didn't put it, I don't like MSG) 6 Liang.
Chicken essence 3 Liang
Old school 1 Liang
2-3 Jin of water
Jiangyikuai
Onion 3 Liang
Onion 3 Liang
Dried onion (I didn't have it, I used garlic oil instead) 1 beam.
The Method of rice rolls Sauce in Cantonese Style
Stir-fry chopped green onion in Jiang Mo with a little oil.
Pour in soy sauce and cook it a little.
After the light soy sauce is boiled, pour in seasonings such as water and cook on low heat for 15 minutes or more.
Filter out the onion residue and you're done.
skill
The above doses are marked with two marks and can be converted. I am not good at math, and my calculator is not at hand, so I am lazy. Friends who want to be friends can be converted into1= 50g, which can be easily weighed by electronic scales. I made a small box of 1/3, cooled it and sealed it in the refrigerator. When eating, I scoop it with a spoon. Just stir the batter and steam the rice rolls in the pot. I like to eat hot rice rolls with fresh shrimp eggs and glass lettuce, and pour a spoonful of cold sauce. The temperature is just right in an instant and you can eat it in your mouth. I like it very much ... Before I lost weight, I had to make three rice rolls for dinner every night!