Accessories: 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.
Step 1: Mix glutinous rice flour, corn starch, water and salt, stir them evenly with chopsticks and let them stand for 30 minutes.
Step 2: Break the eggs.
Step 3: add water to the pot to boil, and brush a thin layer of salad oil on the cold skin gong. Put 4 tablespoons of evenly stirred rice slurry into the gong, put the gong into the pot, and cover the pot.
Step 4: Steam on high fire for about 5 minutes.
Step 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 one corner.
Step 6: Put the peeled rice skin into an oiled dish, brush a thin layer of salad oil on each layer of rice skin to prevent adhesion, and then cut into strips.
Step 7: Take a bowl, mix and stir the seasoning evenly, and sprinkle with rice skin.
Step 8: Finished product drawing.