Ingredients

Materials

Amount

Sticky rice flour 40g

Tapioca starch 30g

Corn starch 20g

Water 125-130g

Raw oil A tsp

Salt A pinch

Soaked fungus

Cauliflower

Mushrooms

Coriander leaves, a small handful

Scallion

Onion

Ginger, a pinch

Garlic, two heads

Beef, a piece

Oyster sauce, one tablespoon

Fish sauce, one tablespoon

Soy sauce, one tablespoon

Soya sauce, two tablespoons

White pepper moderate

Sugar moderate

Practice

1. Starch and water, add oil and salt and other ingredients are mixed well, and let stand at room temperature for 2 hours, so that the powder can eat through the water to fully expand. Stir the starch and water together and wait for use

2. Use a round bottom plate (I use a cake mold, in order to waterproof the outside of a layer of tinfoil), the bottom of the oil, pour a spoonful of starch, the amount of starch to just completely cover the bottom of the mold shall prevail

3. Take a larger caliber than the mold pot, fill with water to boil, mold into the pot, cover the pot lid, 1 minute after the batter is completely transparent, remove it, quickly invert it

4. After 1 minute, the batter becomes completely transparent, take it out, quickly invert it under cold water and rinse it to cool it down quickly, use a knife to cut a circle around the batter to help release the mold, carefully lift one side and slowly roll it up. Put it on a plate brushed with oil and set aside

4. Repeat the above steps until the batter is used up

5. Cut the vermicelli into 1.5cm wide sections and set aside; soak the fungus and cauliflower, and cut the mushrooms into julienne strips, slice the scallions into julienne strips, slice the onions into julienne strips, slice the ginger into julienne strips and slice the garlic into julienne strips

6.