The ingredients to be prepared are as follows:

130g of sticky rice flour, 50g of corn starch, 1 egg, 1g of salt, 1 tbsp of soy sauce, 1 tbsp of chili oil, 1/2 tbsp of MSG, 1 tbsp of sesame paste, 1/2 of green onion, a pinch of pepper, 1 tbsp of garlic granules, 1/2 tbsp of balsamic vinegar, and a pinch of sugar.

1, the sticky rice flour, corn starch, water and salt and mix well with chopsticks, and let stand for 30 minutes

2, beaten eggs

3, the pot with water to boil, and in the cold skin gongs brushed with a thin layer of salad oil, will be stirred into the gongs with 4 tablespoons of rice syrup scooped into the gongs, put the gongs into the pot, cover the lid

4, high heat steaming 5 minutes

5. Pour in the egg mixture and steam until solidified, then turn off the heat, remove and place under the faucet to cool along the bottom of the plate, and then remove the rice skin from one corner

6. Place the removed rice skin on a plate brushed with oil, and in order to prevent sticking, brush a thin layer of salad oil on each layer of the rice skin, and then slice it into strips

7. Take a bowl of the seasoning mix and stir it well, and then drizzle the rice skin over it

8.

8, finished picture