Food seasoning: sticky rice flour (or sticky rice flour), vegetable oil, cooking oil (cooked), soy sauce (or seafood soy sauce), onion, raw eggs and diced ham. Production process:
The first step is to prepare 1 times sticky rice flour in advance (don't choose wheat flour), pour it into a bowl, then pour 1.5 times cold water (pay attention to the proportion), and dilute it into a moderately sticky powder slurry.
Step 2: Brush a layer of vegetable oil on the bottom of the whole plate, then add 1 spoon of flour paste, then pour in an appropriate amount of egg liquid, and if necessary at home, sprinkle a small amount of diced ham and scallion, and then share it evenly with a spatula (pay attention to controlling the thickness, I suggest you make it in a few batches) and set it aside.
The third step is to take out the pot and boil the boiling water. When the water is burned (very important), then put the steaming tray down in the pot, cover the pot, keep the fire on the whole process, and steam for 1-2 minutes. The surface gradually bubbles, which means it is cooked.
Step 4: After the vermicelli is cooked, scrape it off the steaming plate, put it into the plate, and then pour a small amount of cooking oil (cooked) and soy sauce (or seafood soy sauce) on the surface. The method of vermicelli is not only simple, but also very time-saving. After you learn it well, you can take it as your child's breakfast.
Warm reminder: rice rolls flour is tailor-made. The pure way is to use sticky rice flour or sticky rice flour instead of cassava starch, wheat flour and corn flour. In addition, when steaming rice rolls, try to maintain the biggest fire point, and it is best not to lift the lid halfway, otherwise, it will easily lead to a half-baked feeling when eating.