Ingredients: 1g of rice rolls special flour, 25g of clear water, 1 pork tenderloin and 1 lettuce.

Accessories: 1 head of garlic, 2 tablespoons of rice rolls soy sauce, 1 tsp of cooking wine, 1 tsp of salt and 1 tsp of light soy sauce.

Steps:

1. Prepare all the ingredients.

2. After the pork tenderloin is cleaned, chop it into fine minced meat for later use.

3. Put the minced meat into a bowl, then add a proper amount of salt, soy sauce and cooking wine into the bowl, stir well with chopsticks and marinate for about ten minutes.

4. Remove the skin of garlic, then change the knife and cut it into pieces. Prepare more garlic.

5. Heat the pot, add a spoonful of cooking oil, cool the oil in the hot pot, add minced garlic, stir-fry the minced garlic to golden brown with low fire, then add rice rolls soy sauce and a little water, boil it and it will be the sauce, and serve it for later use.

6. Weigh 1g of rice rolls special powder and pour it into a large bowl. 1g powder can make six rice rolls.

7. add 25ml of water into the bowl. When mixing the powder slurry, the ratio of powder to water is very important. When there is more water, the powder slurry is too thin, and rice rolls is not easy to form. When there is less water, the powder slurry is too thick, and the rice rolls made is not tender enough. I use 1g powder to 25ml water, and the ratio is just right.

8. While pouring water, stir with a spoon to form fine and thin rice rolls powder slurry, and let it stand for a while.

9. Prepare a stainless steel plate for steaming rice rolls. Brush a thin layer of cooking oil on the surface of the plate, but it must not be too much. If there is too much oil, the slurry will slide around in the plate, but it is not easy to operate.

1. stir the standing rice rolls powder slurry evenly again, then pour two full spoonfuls of rice rolls powder slurry into the stainless steel steamer, and gently shake the stainless steel steamer to make the powder slurry spread all over the steamer. A thin layer of starch paste is enough to cover the steaming tray, not too thick.

11. Wash the lettuce, shred it and sprinkle it into the paste, then sprinkle some minced meat that was pickled before into the paste.

12. put a proper amount of clean water into the pot, boil the water until it boils, then put it into the steamer, put the stainless steel steamer on the steamer, cover the lid and steam for two minutes.

13. When the time is up, open the lid. At the moment when the lid is opened, you can see rice rolls bulging with big bubbles, and all the colors become transparent, indicating that rice rolls is ripe.

14. Take out the stainless steel steamer with tools. It's very hot, so be careful.

15. Roll up the steamed rice rolls with a clean scraper and put it on the plate. Then steam the next plate until all the slurry is used up.