How to make Vietnamese small rolled vermicelli How to make Vietnamese small rolled vermicelli

1, shrimp with a small amount of salt, pepper, ginger, marinate for about half an hour.

2, 100 grams of sticky rice flour, 30 grams of clarified flour, 10 grams of corn starch and a small amount of salt mix.

3, add about 1.2 times the water and stir into the rice paste without particles, and let it rest for 20 minutes.

4: Brush a flat bottom plate with a thin layer of oil and add a spoonful of seasoned rice syrup.

5. Turn the plate to make the rice paste stick to the bottom of the plate, the less the paste, the thinner it will be.

6: Bring the water to a boil and steam the pizza pan for 2 minutes over high heat.

7, just steamed in the middle of the good will bulge, take out to dry can be easily unveiled a powder skin.

8, put some marinated shrimp on the vermicelli, sprinkle some chopped green onion on it, and slowly roll it up.

9, the rolled up intestinal noodles all arranged into the plate, and then steamed for 3 minutes.

10, eat when cut into sections, add a few blanch the small green vegetables, topped with soy sauce and sesame oil sauce can be.