Preparation of ingredients:
Ingredients: a pack of white shark brand rice rolls special powder.
Ingredients: pork, beef, shrimp, sweet corn kernels, lettuce, garlic, cooking wine, salt and soy sauce.
Specific practices:
1. Wash pork and beef and chop them into fine minced meat for later use. Shelled shrimp and cut into small pieces, blanched sweet corn, sliced lettuce and chopped garlic.
2. Divide chopped pork, minced beef and shrimps into bowls, add appropriate amount of salt, soy sauce and cooking wine, stir evenly with chopsticks and marinate for about ten minutes.
3. Weigh 500 grams of rice rolls special powder, pour it into a big iron pan, pour 2000 ml of clear water into the iron basin, stir it with a spoon while pouring it at the water's edge into a fine and thin rice rolls powder slurry, and let it stand for a while. Pay attention to the ratio of powder to water when mixing the slurry. Too much water, too thin slurry, it is not easy to form rice rolls. The water is less, the paste is too thick, and the rice rolls made is not delicate enough. I use 500g powder to 2000ml water, and the ratio is just right.
4. When the pot is hot, put a spoonful of cooking oil, add minced garlic, stir-fry garlic until golden brown with low fire, then add soy sauce, sugar and a little water, boil it to get sauce, and take it out for later use. Delicious rice rolls sauce is ready.
5. Prepare two stainless steel plates for steaming rice rolls, and brush a thin layer of cooking oil on the surfaces of the plates, but not too much. If there is too much oil, the slurry will slide around in the board, but it is not easy to operate.
6. Stir the static rice rolls slurry evenly again, then pour two teaspoons of slurry into the stainless steel steamer, and gently shake the stainless steel steamer to make a thin layer of slurry just cover the steamer, not too thick. Then sprinkle some minced meat into the paste, and sprinkle some lettuce if you like. Put the stainless steel steamer in a pot with boiling water, steam for two minutes and sprinkle some chopped green onion. It's time to open the lid. At the moment of opening the lid, you can see that rice rolls has a lot of bubbles, and all the colors have become transparent, indicating that rice rolls is ripe. Take out the stainless steel steamer with tools. The weather is very hot. Be careful. Roll up the steamed rice rolls with a clean scraper, put it on a plate, add delicious sauce and sprinkle some fried white sesame seeds.