Ingredients
1 cup Jai Lai Rice Vermicelli, 2 tbsp corn starch, 1 cup lukewarm water, 2 cups boiling water, pinch of salt, pinch of MSG, appropriate amount of Kuey Teow Sauce, Filling: 4 taels, 5 mushrooms, 2 tbsp shrimp, 2 tbsp red onion crisps, 1/2 bowl dried radish, 4 salted egg yolks, 3 tbsp soy sauce paste, 1/2 tsp MSG, 1 tsp pepper
Methods
How to prepare
(1)Mix 1 cup of Jai Lai Rice Vermicelli and 2 tbsp corn starch in 1 cup of warm water. /p>
(1) Mix 1 cup Jae Lai rice flour and 2 tbsp cornstarch with 1 cup warm water. (Do not use boiling water, as it will make the rice flour paste too thick to dissolve the rice flour)
(2) Pour in 2 cups of boiling water and stir quickly until the mixture is sticky (if it is not thick enough, you can heat it over water), then divide it into small bowls.
(3) Add all the filling ingredients (except the salted egg yolks) into a frying pan, stir-fry with seasonings, and set aside.
(4) Spread a little filling and salted egg yolk half in each bowl of rice milk, then put it into the pot to steam for 10 minutes.
(5) Drizzle with kuey teow sauce before serving.