Ingredients: mung bean sprouts, pork and vermicelli.

Chop pork, then mix in salt, chicken powder, a little sugar and soy sauce, and add some spiced powder if you like; Spread pork and mung bean sprouts thinly on the vermicelli, and carefully roll the vermicelli evenly.

Rice rolls should be steamed in a pot for about 10- 15 minutes.

; After steaming, pour the sauce out of the pan and the delicious vermicelli will be ready!

1. White cotton cloth should be used for steaming rice rolls, and the cloth hole should not be too big, otherwise it will leak powder.

2. You can also add minced meat or shrimp when steaming powder. If you use braised pork ribs or stewed beef brisket soup as sauce, the taste will be more delicious.

Beef Slippery rice rolls

Rice rolls pulp material: rice flour130g, white powder10g, flour10g and water 260㏄.

Stuffing: 40 grams of beef slices and 40 grams of bean sprouts.

Sauce dip: soy sauce 100㏄, salted sauce 1 spoon, fish sauce and oyster sauce 1 spoon, sugar 30g, onion/ginger slices 25g, protein 1, salt/fresh chicken powder1.

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 seasoning, then add bean sprouts and mix well with chopsticks to get the stuffing.

3. Mix rice flour, white powder and sodium sulfate from rice rolls slurry, add water and mix evenly, and then filter to obtain rice rolls slurry.

4. Spread the 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 in a straight line, cover it, steam it for 3 minutes, take it out while it is hot, roll it into strips, cut it into 3 pieces with a knife, put it on a small plate, and pour the sauce in the method (1) for eating.

5. Repeat step (4) once to make another beef rice rolls.

Tip: 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.