Main Ingredients

Sticky Rice Vermicelli

150g

Clarified Noodles

15g

Corn Starch

30g

Clear Water

450ml

Supplementary Ingredients

Bean Curd

100g

Eggs

4

Soy Sauce

Moderate

Cooked White Sesame Seeds

Moderate

Grapeseed Oil

Moderate

Scallion

Moderate

Steps

1. Remove the head of the bean curd, wash and cut it into small dices.

2. Chop green onion and beat the egg.

3. Pour soy sauce into the pot and add oyster sauce and chicken powder to boil and then add cooked white sesame seeds.

4. This is a good sauce.

5. Mix the sticky rice flour, clarified noodles and corn starch with 450ml of water.

6. I used a cold skin gong for steaming cold skin. Brush the gong with a moderate amount of oil, then spoon in the rice batter and sprinkle with diced bean curd, egg wash and chopped green onion. Spread flat.

7. Boil the water in a pot before adding the gongs and steam them over high heat for 2 minutes.

8. Use a spatula to roll up the sausage noodles into a strip, cut in the center to plate and drizzle with sauce and grapeseed oil.