Sizing practice in rice rolls

Rice rolls (including mixing) is as follows:

Preparation materials: glutinous rice flour, water, salt, soy sauce, oil consumption, corn starch, corn starch, blended oil, shrimp, yuanzhen sugar and lettuce.

1, prepare lettuce, minced meat, shrimp eggs and other materials;

2. Prepare sticky rice noodles, salt, oil, raw flour and other materials;

3. Pour 150g sticky rice noodles into a basin;

4. Add 450g of clean water and stir well, then put aside and soak for three to four hours. I only soaked for two hours to make the powder and water more uniform;

5. Add salt, oil and cornmeal and stir evenly to form dilute slurry;

6. Add soy sauce, oyster sauce and sugar to the bowl;

7. Boil the oil in a hot pot, then scoop it up and pour it into a soy sauce bowl;

8. Prepare an oil-generating broom scraper;

9. Prepare a plate for steaming powder, boil boiling water in the pot and steam on the empty plate for one minute;

10, sweep a layer of oil on the plate, stir the slurry and pour it into the oil-swept plate;

1 1. Add the broken eggs, minced meat, shrimps and lettuce, and steam for one minute.

12, shovel it out with a scraper, put it in a plate, and add homemade sauce.