The formula should use 50 grams of sticky rice flour, 50 grams of corn starch, 2 eggs, appropriate amount of peanut oil, appropriate amount of soy sauce and appropriate amount of chopped green onion.

Pour sticky rice flour and corn starch into a large bowl, add about 100 ml of water, and stir well for later use.

Put a proper amount of peanut oil in a pan, and when the oil is hot, stir-fry the chopped chives in a pot.

Then put a proper amount of soy sauce, and then put a little water to boil.

The cooked seasoning is put out in a small bowl for later use.

Touch a little peanut oil with a larger iron plate to avoid sticking to the plate.

Pour the prepared slurry into a plate and steam it for about two minutes.

Then lay a broken egg, cover the pot and steam for a few seconds.

After steaming, slowly roll up the rice rolls, and continue to steam another plate until it is completely powdered.