First of all, mix the batter (rice rolls seasoning) well, because this is the key to making rice rolls, and the ratio of flour to clear water is 1: 1.5. Once upon a time, rice rolls store used to make rice pulp, which was soaked in rice (powder) for one night (at least 2 hours), then put into a machine to grind it into pulp, and then made into rice rolls with rice pulp.

Secondly, chop the pork and shrimp into powder, add a little salt, Jiang Mo and a little water and mix well. Then, mash garlic, throw a few slices of ginger, heat oil in a wok, pour it on it, scoop 4 spoonfuls of soy sauce and hot oil garlic and mix them together to make garlic oil sauce. It is worth noting that to make a delicious rice rolls, the ingredients must not be sloppy.

Finally, add some water Rigadeau to the wok, put the steamer into the wok, take out the steamer, brush a thin layer of oil, add some eggs and lettuce, brush a little vegetable oil, and evenly spread the minced meat ingredients and rice paste on the rice rolls for steaming. After steaming, roll it gently, and the vermicelli with stuffing will form a long tube. Then pour the special sauce on the pot, and it will become a delicious rice rolls.