Ingredients
Ingredients: rice flour, corn starch, shrimp, beef, grilled meat, onions, oil, small non-stick frying pan, soup spoon.
Amount of rice milk: 1 bowl of rice flour, 2/5 bowl of cornstarch, 4 bowls of water, 1/8 bowl of oil, appropriate amounts of MSG and salt, mix well and place in the refrigerator for more than four hours. Note: Because each brand of rice flour produces The texture is not the same as that of cornstarch. When trying it out, you can slowly add more or less flour. Tips: If the rice rolls are too soft, sticky and unformed when cooked, it means there is too much water. The rice rolls may break, so try slowly. Slowly add more cornstarch. If the rice roll has smallpox, slowly add more cornstarch. When pouring the rice roll, you will definitely not be satisfied with the first 5, but it will definitely be better after adding oil to the frying pan. Don’t be discouraged. p>
Method
Soy sauce preparation method: 3 spoons of dark soy sauce, 1 spoon of light soy sauce, 1/3 spoon of oyster sauce, 2 spoons of water, 1/2 spoon of oil, a little each of salt and sugar.< /p>
Method: Wash the shrimps, marinate them with a little cornstarch and oil for 3 hours and set aside. After breaking the beef, add a little baking powder, egg white, cornstarch, oil, chopped green onion, monosodium glutamate and salt, and put them on a plate. Marinate for 3 hours (details on how to marinate beef can be found in my post). Bring the water to a boil over high heat and steam the shrimp and beef for about 5 minutes. Take it out and set aside (use a frying pan to make rice rolls, some fillings need to be steamed first) , cut the yakisoba into small slices and set aside. Heat the frying pan over high heat, put 4 tablespoons of oil in it, let it get very hot, then pour out the oil, then heat the original frying pan over medium-low heat for about 2-3 minutes, then turn to high heat in the frying pan (this hot oil only starts with After using it once, the rice rolls will be completely oil-free. This hot pot method is to add oil to the frying pan. When pouring the rice rolls, the heat will be even and will cook quickly without getting old.) After heating the pan,* lift the frying pan with one hand and scoop it up with the other hand. Pour 4/5 tablespoons of rice milk onto the frying pan. Slowly turn the frying pan so that the rice milk is evenly distributed. Place the frying pan on the stove, cover it for about 20-30 seconds, open the lid and wait for another half. Minutes (after the turbid white rice rolls turn transparent and the edges of the rice rolls have been cut away from the edge of the pot), use your quick hands to gently place the entire frying pan on the chopping board (this is more difficult, you need to be quick and use just the right amount of force, practice more) A few times!), the whole piece of rice roll will come out of the pan, fold 3/1 side first and then put the filling, then fold 3/1 side to cover the filling, the rice roll will be completed, heat the frying pan again, and then stir it out Pour 4/5 tablespoons of the rice milk onto the frying pan and continue cooking the rice rolls... Use a knife to cut off the heads and tails of the cooked rice rolls, place them on a plate and pour soy sauce over them, and you're ready to eat.