Seasoning: salt 1 g, soy sauce 1 spoon, Chili oil 1 spoon, monosodium glutamate 1 2 spoon, sesame sauce 1 spoon, onion12 root, a little pepper noodles, garlic/kloc.

Practice steps:

1. Mix sticky rice flour, corn starch, water and salt, stir evenly with chopsticks and let stand for 30 minutes.

2. The eggs are scattered

3. Add water to the pot to boil, brush a thin layer of salad oil on the cold rice noodle gong, scoop 4 tablespoons of evenly stirred rice slurry into the gong, put the gong into the pot and cover the lid.

4. Steam on high fire for about 5 minutes.

5. Pour in the egg liquid, steam until it is solidified, turn off the fire, take it out, put it under the faucet and pour it along the bottom of the dish, and remove the rice skin from a corner.

6. Put the peeled rice skin in an oiled plate, brush each layer of rice skin with a thin layer of salad oil to prevent sticking, and then cut it into strips.

7. Take a bowl, mix and stir the seasonings evenly, and sprinkle with rice skin.

8. manufactured goods