Ingredients: rice rolls special powder 100g, clear water 250g, 2 eggs, sauce 10g, ginger onion oil 1 spoon, half a spoon of oyster sauce, 2 tablespoons of light soy sauce and 2-3 tablespoons of clear water.

1. Add minced pork into soy sauce, chicken essence, Jiang Mo and minced onion and garlic and mix well.

2. As shown in the figure.

3. Chop ginger, onion and garlic, and mix well with oyster sauce, soy sauce and water for later use.

4. Heat the pan and drain the oil. Stir-fry leeks and ginger, pour in the prepared juice and boil over low heat. Put it in a bowl for later use.

5.3. Add a proper amount of powder into water and stir it into slurry. The ratio of powder to water is about 100 grams of powder to 250 grams of water, depending on personal taste and experience. If you like to eat hard rice rolls, reduce the amount of water appropriately; if you like the soft and smooth taste, dilute it slightly. When preparing slurry, water should be added slowly, not all at once.

6. Add water to the steamer to boil and brush the oil on the plate.

7. Scoop a proper amount of paste on the plate and mix well. You can steam the minced meat, eggs or vegetables you want on a steamer for 3 minutes.

8. When the lid was opened, the rice roll was boiled out with big bubbles.

9. Oil with a scraper.

10, playing rice rolls on the plate.

1 1. Sprinkle with the sauce fried earlier, and the delicious rice rolls will be ready.