Making:
1. Mix sticky rice flour, wheat starch and corn starch together, and stir with clear water to form a fine powder paste without particles.
Tips:
1) I put a lot of wheat starch, so it tastes strong. Many friends don't know what wheat starch is. It also has a name called "Chengfen". Usually, we make cold noodles to wash our faces, and the white material that finally precipitates is wheat starch.
2) Sticky rice noodles are also called rice noodles. If not, you can soak some glutinous rice and beat it into rice slurry instead, but correspondingly, you should reduce the amount of water appropriately.
3) Because each household uses different brands of powder and has different water absorbability, everyone should make appropriate adjustments.
2. Prepare a flat-bottomed ceramic tray, brush a thin layer of oil while keeping it dry, pour a proper amount of powder paste on it with a spoon, and then pour a little egg liquid.
Tips:
1) Here comes the point! Because starch is very easy to precipitate, it should be stirred for a while before each scoop.
2) It is best to use ceramic plates, and they must all be flat-bottomed. I have used ordinary deep-cut arc ceramic plates and stainless steel plates, and the effect is not as good as that of flat-bottomed ceramic plates.
3) Don't pour too much batter at a time, and asymmetry doesn't matter! Because we still need to put the egg liquid, we must thoroughly mix the egg liquid, especially the egg white that is not easy to mix evenly, so that we will not "marry the child" when we pour it on the batter. It is enough to pour a little egg liquid, otherwise the steamed rice rolls will become a steamed egg cake, and it is a very thick egg cake, which will be particularly prone to cracking at this time.
3. Boil boiling water in the steamer in advance, and the amount of water must be sufficient. Put the flat plate on the grate, cover it and steam for about two or three minutes. It's almost the same when you see a bulging egg. At this time, directly clip it out with a clip and scrape it with a shovel, and rice rolls will be ready.
Tips:
1) Brush some oil on the plate every time you steam rice rolls to prevent it from sticking to the pan.
4. rice rolls is ready. It's time to dip in. There are many flavors of dipping sauce, and what we are going to do today is the simplest and delicious one. Change the pan to a low heat and put oil in it. You don't have to wait for the oil to get hot. Add minced garlic and stir-fry until fragrant, then add light soy sauce, dark soy sauce, chopped green onion and a little sugar to enhance the flavor. Add some boiling water to make it fragrant, and then you can go out. Just pour the dip on it. This is rice rolls from the food stall.
This time, rice rolls increased the amount of wheat starch, and the taste was particularly smooth and rich. If you don't like it, you can simply reduce the amount of wheat starch and the corresponding water!