1. Soak the fungus and shred the mushrooms, and wash the lettuce for later use.

2. Mix rice flour, glutinous rice flour, corn starch (or not) edible oil with water, stir evenly, and let stand for 20 minutes to make soup.

3. Add light soy sauce, sugar, salt and pepper to make a bowl of juice.

4. Put a proper amount of oil in the pot, stir-fry mushrooms and fungus, then pour in 10,000 juice, boil it, hook it with corn starch, then pour in a small amount of egg liquid and take it out of the pot.

5. Pour the rice paste into the dish, not too thick.

6. Put water in the pot and steam the rack, sprinkle some egg liquid and lettuce on the rice paste, cover the pot and steam for 1 minute.

7. Take out the steamed rice rolls and sprinkle with sesame seeds and soup.

8. Supplement, this step is the third step, and the eggs are beaten into egg liquid.

9. Thickening is to mix water and corn starch 1: 1 evenly.

skill

Rice rolls's plates had better be steamed with non-stick materials, so that rice rolls won't break easily. I used the baking tray in the oven before. If not, you can use an ordinary plate. Just remember to coat the plate with cooking oil.