Method 1

1. First make the rice roll paste. As long as you follow the following recipe, it can be said to be 100% successful. Ingredients: rice flour: 230G, clear noodles: 20G, corn flour: 45G, water: 700ML, appropriate amount of cooking oil. (It is best to sift the flour)

2. Ingredients: Marinate lean meat with appropriate amount of oil and salt, cornstarch, chicken essence, soy sauce for ten minutes, diced green onions, shredded Chinese cabbage, and eggs. (You can choose your favorite side dishes)

3. Choose a slightly larger flat-bottomed stainless steel dish, brush some oil on the bottom of the dish, pour the paddle into the dish, and shake it. If there are too many paddles, the steamed rice rolls will be very thick and not so delicious. Just apply a thin layer.

4. After the water boils, put it into the steamer and steam it for three minutes. If you see bubbles in the rice rolls, it proves that it is steamed well. The time must be mastered. If steamed for a long time, the rice rolls will become old and lose their smoothness and tenderness

5. Use a spatula to scoop up the steamed rolls and place them on a plate. Pour the soy sauce prepared in advance.

6. Cook rice rolls in soy sauce: add appropriate amount of water, light soy sauce, sugar, and oil in a pan.