2. Prepare all kinds of ingredients. Stuffing can also be minced pork, or other easily cooked ingredients, such as eggs, leeks, oysters and so on.
3. making rice slurry: add water to sticky rice flour, wheat starch and corn starch, mix and stir well, and let stand for 1 minutes and then stir well. The rice skin made according to this ratio is thin, transparent, unbreakable and elastic.
4. Spread rice rolls: Brush the shallow dish with oil, and preheat the fire in the multifunctional pot for 1 minute. You can use a shallow pan of a multifunctional pot instead of a steamer. If you use a steamer, add water to the pot and boil it. Pour the rice slurry into an iron pan and steam it in the steamer.
5. 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 thick.
6. Sprinkle stuffing: When the bottom is slightly solidified, sprinkle a little shrimp paste on the rice paste, chopped oil wheat and vegetables, cover and heat for about 3 seconds. If a steamer is used, steam on high fire for 1-2 minutes.
7. Pour a little of the evenly mixed egg liquid on the surface, and continue to heat for about 1 seconds until the egg liquid is almost solidified, and roll up the cooked and discolored rice rolls from one end with a shovel. (You can also do without the egg liquid, just follow your personal taste.)
8. Set aside the prepared rice rolls. Next, make the sauce: pour a little oil into the pot, heat it, and saute the chives, minced garlic and millet pepper. Add soy sauce, oyster sauce, salt, sugar and water, and boil to collect juice. Pour it on the prepared rice rolls and you can eat it.