First of all, we rushed into a kilo of wheat flour, weighed in a kilo of corn starch again, finally added two kilos of sticky rice flour, and added chestnut flour150g again. Adding vegetarian flour made the rice rolls taste smooth and tender. After everything is added, add water and a small amount of water, so as to make the paste strong and stir the paste evenly.
Stir well, then add water, add 18 kg of water, and make it into a paste of soybean milk. Then, our pulp is ready. Prepare rice rolls's marinade again. Add lard to the soybean oil, onion and garlic, and ginger, and fry it slowly with low fire. Fry it to golden brown, and fry it with low fire, so that it can't be fried.
Add the mushroom foam again, fry the water in the mushrooms until dry, then add the broth, which is bone soup. Start adding salt, white sugar and oyster sauce, then add a small amount of chicken juice to make it fresh and delicious, then add some soy sauce and adjust the color to this purplish red. Finally, add the onion oil, which is the onion oil fried with red onion.
Finally, we beat in a little thin gruel, and the gruel powder must be beaten thinner, not too thick. Then the rice rolls juice is prepared, and the rice rolls is steamed, and the plate is oiled. Then a spoonful of the prepared rice rolls pulp is poured into an egg, and the egg is broken first, and then the meat sauce is fried in advance. A handful of lettuce leaves are put into a special furnace in rice rolls, which can be steamed for one minute, and then rice rolls.