Steamed vermicelli roll

Rice rolls furnace is a special furnace for making rice rolls. If it is made at home, you can use a pot instead, but the effect is not as good as that of rice rolls furnace. Size: 2 plates

material

Rice rolls pulp material:130g, white powder10g, flour10g, water 260㏄,

Stuffing: 40g, bean sprouts 40g,

Sauce dip: 100㏄, umami sauce 1 spoon, fish sauce 1 spoon, sugar 30g, onion 25g, oyster sauce 1 spoon, ginger slices 25g, protein 1, salt 6544.

working methods

1.) Boil the sauce with low fire, then filter the onion and ginger, leaving only the sauce for later use.

2.) First, mix the beef slices with the seasoning, then add the bean sprouts and mix well with chopsticks to get the stuffing.

(3) Mixing the rice flour, white powder and dry powder of rice rolls slurry, adding water, uniformly stirring, and filtering to obtain rice rolls slurry.

4.) Spread white gauze on the rice rolls oven, pour in 200g of rice rolls pulp, spread the stuffing in the method (2) on the rice rolls pulp, cover it, steam for 3 minutes, take it out while it is hot, roll it into strips, cut it into three sections with a knife, put it on a small plate, and pour the sauce in the method (1) for eating. Repeat step (4) once, and you can make another beef stuffing rice rolls.