Materials?

Rice rolls special powder 60g kudzuvine root powder 10g cold water 130g meat foam, a little shrimp skin, a little cabbage, a little soy sauce, cooking wine and the amount used for seasoning meat foam in Jiang Mo.

Dried pork and Shrimp: What did rice rolls do?

1.60g of rice rolls and10g of Ge Fen, add130g of cold water, mix well, and let stand for15min. Pork foam is seasoned with soy sauce, cooking wine and ginger, and cabbage is washed and chopped.

2. Prepare a steamer and cook it in cold water. Brush a thin layer of oil on the stainless steel plate (I used olive oil). After the water is boiled, stir the slurry prepared in the previous step evenly, put it into a stainless steel plate with a spoon, and spread the slurry thinly at the bottom of the plate.

3. Sprinkle the seasoned pork foam evenly in the middle of the plate covered with starch paste, steam on the pot for 1 min, open the lid and put the chopped cabbage on the plate as evenly as possible. Cover the pot and steam for 3 minutes. Take it out. Use a spatula (baking spatula is enough) to roll up the steamed rice rolls from one side of the plate, cut it from the middle and put it on the plate. You can enjoy it with some seasonings such as soy sauce and Chili sauce according to your personal taste.