Ingredients: glutinous rice flour120g, wheat starch 20g, corn starch 30g and shrimp paste 50g.

Accessories: 700g water, egg 1, a little oil wheat flour, a little minced onion and garlic, a little millet pepper, 3 tablespoons vegetable oil, 2 tablespoons soy sauce, oyster sauce 1 tablespoon salt 1 tablespoon sugar 1 tablespoon.

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. Making rice slurry: add water to glutinous rice flour, wheat starch and corn starch, mix and stir evenly, stand for 10 minute, and stir evenly.

3. Paving rice rolls: Brush the oil on the shallow dish, and preheat the multifunctional pot 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.

4. Pour a proper amount of rice slurry into a shallow dish, shake well, and then turn on medium heat for a few seconds. Don't be greedy for rice paste, or the rice skin will be very thick.

5. Sprinkle stuffing: When the bottom is slightly solidified, sprinkle a little shrimp sauce on the rice slurry, break the oily wheat, cover and heat for about 30 seconds. If a steamer is used, steam on high fire for 1-2 minutes.

6. 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. )

7. Put rice rolls 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.

8. Add soy sauce, oyster sauce, salt, sugar and water, and boil to get juice.

9. Pour it on the prepared rice rolls and you can eat it.