Method 1. Before making rice rolls, you must make the sauce first. The sauce is also the key to whether the rice rolls are delicious.

Cut an appropriate amount of raw garlic into small pieces, then heat up an appropriate amount of oil in a pot, fry the garlic until golden brown and fragrant, pour in an appropriate amount of soy sauce, salt, concentrated chicken juice (a kind of seasoning, you can also use it without), and chicken

Rice flour and an appropriate amount of water. After boiling, use cornstarch to thicken the thicker sauce. Add each seasoning according to the amount of sauce you want to make.

2. Add rice flour, cornstarch, and water to make rice slurry. The consistency is enough to make a thin layer of slurry on a spoon. (You can try it on the first plate. If you think it is too thin, add some rice flour to adjust.) Beat the eggs and devein the shrimps.

Shell and cut the leek into sections.

3. Pour an appropriate amount of rice milk into the plate, then scoop a spoonful of egg liquid into it, spread it out with a spoon, and add a few leeks.

4. Put it into a pot and steam it for 2-3 minutes. When big bubbles appear, it means it is cooked. Once the lid is removed, the big bubbles will disappear quickly.

5. Then take out the whole plate, wrap it in cloth, and iron it carefully. I usually use cotton oven gloves to handle it, which is convenient.

After taking it out, use a scraper to roll up the vermicelli and put it into a plate. In this way, a roll of egg sausage is ready.