Preparation materials: 130g sticky rice flour, 50g corn starch, 1 egg, 1g salt, 1 tsp soy sauce, 1 tsp chili oil, 1/2 tsp MSG, 1 tsp sesame paste, 1/2 green onion, a little pepper, 1 tsp garlic granules, 1/2 tsp balsamic vinegar, a little sugar.

1, put the sticky rice flour, corn starch, water and salt into a container, mix well and leave it for 30 minutes.

2. Beat the eggs and set aside.

3, start a pot of water boiling, cold skin gong brush a layer of salad oil, put into the steamer, and then scoop 4 spoons of rice paste into the cold skin gong.

4, cover the lid, steam on high heat for about 5 minutes.

5: Pour in the egg mixture and steam until solidified, then turn off the heat.

6: Remove the rice skin and cut into long strips.

7, salt, soy sauce, chili oil, monosodium glutamate, sesame paste, balsamic vinegar, sugar to a small bowl and mix well.

8, put the rice skin in a large bowl, pour in the sauce, and sprinkle with chopped green onion and cooked sesame seeds to enjoy.