Sticky rice noodles 120g
Wheat starch 20 grams
30 grams of corn starch
50g shrimp paste
700g water
Eggs 1
A little oil and wheat and vegetables
5 grams of onion and ginger.
2 millet peppers
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 spoon oyster sauce
Salt 1 spoon
Sugar 1 spoon
Methods/steps
1
Prepare all kinds of ingredients. The stuffing can also be minced pork or other easily cooked ingredients, such as eggs, leeks and oysters.
2
Prepare all kinds of ingredients. The stuffing can also be minced pork or other easily cooked ingredients, such as eggs, leeks and oysters.
three
Rice rolls paving: shallow dish brushing with oil, multi-function pot preheating 1 min. I used the shallow pot of the multi-function pot, not the steamer. If you use a steamer, add water to the pot and boil it. Pour the rice slurry into an iron pot and steam it in a steamer.
four
Pour a proper amount of rice slurry into a shallow dish, shake well and heat for a few seconds on medium heat. Don't be greedy for rice paste, or the rice skin will be very thick.
five
Sprinkle stuffing: when the bottom is slightly solidified, sprinkle a little shrimp paste and chopped oil wheat vegetables on the rice slurry, cover and heat for about 30 seconds. If a steamer is used, steam on high fire for 1-2 minutes.
Tip: It's easy to cook rice skin in a multifunctional pot. The heating time must be controlled. Don't heat it for too long, or the rice skin will dry and harden.
six
Pour a little mixed egg liquid on the surface, continue to heat for about 10 second until the egg liquid is almost solidified, and roll up the cooked and discolored rice rolls from one end with a shovel. (Egg liquid can also be dispensed with, depending on personal taste. )
seven
Well done, rice rolls. Put it aside. Next, make sauce: pour a little oil into the pot, heat it, add chives, minced garlic and millet pepper and stir-fry until fragrant.
eight
Add soy sauce, oyster sauce, salt, sugar and water, and boil to get juice.
nine
Pour it on the prepared rice rolls and you can eat it.