Ingredients: shrimp, glutinous rice flour, 50 grams of dry powder, 30 grams of horseshoe powder, 8 grams of mushrooms and 6 flowers.

Seasoning salt 5g onion 1g ginger 5g soy sauce half bowl sesame oil 3 drops vegetable oil 1 tablespoon sugar 1 tablespoon water 145g coriander 1.

Rice rolls's method

1. Heat a little oil in the pan, add the sliced mushrooms and onion, and stir-fry over medium heat.

2. After frying, take out the mushrooms, add coriander, and pour in soy sauce and a few drops of sesame oil.

3. a bowl of water, a little sugar, boil and turn to low heat for 3 minutes. When in use, the dregs are filtered out.

4. Prepare fresh shrimps, shell them, and remove shrimp intestines and shrimp lines. You can marinate the shrimp if you like. I'll marinate it with a little shredded ginger! Chop chopped green onion for later use, and prepare sticky rice flour, corn starch and horseshoe powder, mix them in proportion, and add a certain proportion of water to make rice slurry (in fact, if rice is used for pulping, the water volume will change according to the quality and water content of rice, but now most families don't have such a rice slurry grinder, so it is not as good as the original slurry, but it is not bad).

5. Pour a proper amount of salt and a few drops of vegetable oil into the rice slurry. Salt is added to make the steamed food in rice rolls taste less Tai Su. The amount of salt is much less than that of the usual soup, so you don't have to taste it.

6. The cooked rice paste will not be too thick or too thin. Remember this state when you scoop it up. Just keep it this way next time, but some flour is wet, which may require less water, but it won't be too far.

7. Put water in the pot and bring it to a boil. Water should always be in a state of boiling and steam. Put it in a steaming rack and coat the steaming plate with oil, so that the vermicelli will fall off easily and keep the humidity. It is best to steam the whole plate first and adjust whether it is flat or not, otherwise the steamed vermicelli will be thick and thin at the same time.

8. Scoop a spoonful of rice paste and spread it clockwise or counterclockwise or obliquely. It can be spread evenly anyway. If you feel that there is still a lot of rice paste flowing out, pour some out! This can ensure the thinness of rice rolls. Add shrimps and fried mushrooms, and spread it again to ensure that the rice paste is spread as thin as possible. Immediately put it into the steamer and cover it.

9. It is estimated that when the vermicelli is shaped, you can sprinkle chopped green onion (just a few tens of seconds), or you can put chopped green onion first, and wait for a few tens of seconds as you like. If the heat is small, it may take longer. You can take out the vermicelli when you see it white and bubbling.

10. Roll it up with a scraper! Wrap the shrimp! You can shovel your own food with one knife.

1 1. Finally, roll it up and cut both ends flat, and you can install it. Repeat the operation, and you will soon be able to eat your own delicious rice rolls, and the sauce will be as you like.

12. Brush rice rolls with a brush and pour in soy sauce.