Rice rolls is a classic Cantonese cuisine. You can learn to cook this delicious nutritious breakfast.

Ingredients: sticky rice flour100g, corn starch10g, salt, vegetable oil, shrimp 200g, pepper, salt, cooking wine, onion, ginger, garlic, a few green vegetables, soy sauce and sesame oil.

Practice:

1, add a little salt, pepper and Jiang Mo to the shrimps and marinate for about half an hour.

2. Mix sticky rice flour100g, corn starch10g and a small amount of salt.

3. Add about 1.2 times of water, stir it into grain-free rice slurry, and let it stand for 20 minutes.

4. Brush a flat chassis with a thin layer of oil (I use an 8-inch pizza tray) and add a spoonful of prepared rice paste.

5. Turn the plate so that the rice paste sticks to the bottom of the plate. The less rice paste, the thinner it is.

6. Boil the water in the pot, put it in a pizza tray with rice paste and steam the rice for 2 minutes.

7, just steamed, the middle will bulge.

8. Take it out to dry, and you can easily uncover a sheet of vermicelli.

9. Put some pickled shrimps on the vermicelli and sprinkle some chopped green onion.

10, roll up slowly

1 1, put all the rolled rice rolls into a plate and steam for another 3 minutes.

12, when eating, cut into pieces, add a few blanched vegetables, and pour the sauce with soy sauce and sesame oil on it.