material

500g sticky rice flour, raw flour (the ratio of sticky rice flour to sticky rice flour is about 10: 1), minced meat, dried shrimps, eggs and shallots.

working methods

1. Before making rice rolls, you should make sauce first. This sauce is also the key to rice rolls's taste. Cut an appropriate amount of raw garlic into small pieces, then put an appropriate amount of oil in the pot and heat it. Stir-fry the garlic until it is golden brown, and the fragrance will come out. Pour in the right amount of soy sauce, salt, concentrated chicken juice (a seasoning, you don't need it), chicken powder, and the right amount of water. After boiling, thicken the sauce with raw flour and add seasoning according to the amount of sauce to be cooked.

2. Mix rice flour with raw flour and water to make rice slurry. The concentration can be hung on the spoon with a thin layer of slurry (try the first course first, and add some rice flour if it is too thin). Beat the eggs, shell the shrimps, and cut the shallots.

3. Scoop a proper amount of rice slurry in the dish, then scoop a spoonful of chicken egg liquid into it, spread it out with a spoon, and add a few leeks.

4. steam in the pot for 2-3 minutes, and the big bubbles will prove cooked. Open the lid and the big bubbles will disappear soon.

5. Then bring the whole plate, wrap it in cloth and burn it carefully. I usually serve with oven cotton gloves, which is convenient. After taking it out, scrape the vermicelli with a scraper and put it on a plate, so that a roll of egg sausage is ready.