질문하기
Ci fan tuan wraps sticky rice around you tiao and pickled vegetables for a hearty breakfast roll. A protein-rich, family street food with fresh, savory taste.
Rinse the sticky rice with water multiple times until the water runs clear; soak for at least 2 hours, then drain.
Steam the sticky rice over high heat for 30–35 minutes, ensuring the rice is tender and fully cooked without being mushy.
While the rice is steaming, scramble the eggs in a nonstick skillet over medium-low heat until just set, then slice into strips.
Warm the you tiao in the oven or a skillet over low heat just until crisp and aromatic; do not burn.
Once the rice is cooked, mix it gently with salt, sugar, sesame oil, and soy sauce while still hot.
Lay a piece of plastic wrap on a clean surface, spread a quarter of the rice into a rectangle, layer with you tiao half, pork floss, pickled mustard greens, and egg strips.
Using the plastic wrap, shape and roll the rice tightly around the fillings to form a firm log.
Let each roll sit wrapped for 2–3 minutes to set, then carefully remove the wrap and slice for serving.
