Pulping: mixing glutinous rice flour, tapioca starch and corn starch, slowly adding water, stirring evenly, and standing for 20 minutes;

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Making stuffing: Add salt, oyster sauce and chopped green onion to pork leg or minced meat, and stir well (pork stuffing). Add salt, cooking wine and pepper to the chives and shrimps, and stir well (shrimp stuffing).

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Making rice rolls soy sauce: heat the oil pan, stir-fry coriander, onion and millet, add water, soy sauce, soy sauce and sugar, cook for 10 minute, and take out vegetables;

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Flat-bottomed basin, after heating, brush a thin layer of oil, pour the slurry into a flat plate, shake it a few times to flatten the slurry, put the pork stuffing or fresh shrimp stuffing into the plate, then move the flat plate into the steamer, cover it, and steam for 2-3 minutes on high fire;

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Open the lid, you can see that there are bubbles on the surface of rice rolls, indicating that it is ripe. Scrape it slowly from the bottom of one side with a scraper, fold it, and pour a proper amount of rice rolls soy sauce.

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