Accessories: 5 large lettuce leaves, 1 protein.

Seasoning: water 1 100 ml, proper amount of oil (for cooking), a little cooking wine, 4 tablespoons of sugar, 0/teaspoon of salt/kloc-0, 3 teaspoons of corn flour, and 50 ml of light soy sauce.

Exercise:

1. Mix all the powder with water to make rice rolls slurry, and let it stand for several hours until the water and powder are fully mixed.

2. Use a bowl to prepare a proper amount of raw oil to brush the pot.

3. Wash lettuce leaves, drain water and cut into strips; Thaw and shell the shrimp.

4. Cut the shrimp line for the shrimp. If the shrimp is big, you can cut it smaller.

5. Marinate with shrimp marinade (1 egg white, a little cooking wine, 1 tablespoon sugar, 1 teaspoon salt, 3 teaspoons corn flour) for 15 minutes, and then steam in a pot.

6, oil pan, release 50 ml, 3 tablespoons of sugar and 100 ml of water, boil, make rice rolls soy sauce, put it in a bowl for later use.

7. If you don't have a brush, please prepare a chopstick and a piece of toilet paper for the kitchen, and roll it into a picture, which can be used as a disposable brush to brush the pot.

How to make vermicelli:

8, hot pot, brush oil on the pot, pour a spoonful of powder slurry, please note that the amount of powder slurry is just thinly spread on the pot, and shake the pot quickly after pouring the powder slurry, so that the powder slurry is evenly spread on the pot.

9. Cover and wait for about 20 seconds until the paste forms and becomes translucent. )

10, prepare a large flat plate and pour the vermicelli into the plate quickly, paying attention to the quick action. Try not to pour vermicelli into a ball, otherwise vermicelli can't be used to wrap rice rolls. A fan is ready.

Package rice rolls:

1 1. Put the appropriate fillings: shrimp and lettuce on the flat vermicelli, roll it up by hand, and keep the vermicelli flat.

12, for the sake of beauty, wrap the left and right sides of the vermicelli), then roll it up as a whole, and wrap it as tightly as possible when rolling it, so that rice rolls can be rolled up. When eating, it should be hot. You can pour rice rolls soy sauce on it.

Cooking skills:

1, according to personal taste, rice rolls stuffing can be other meat or vegetarian dishes, cut in advance, marinated with seasoning, steamed and wrapped with vermicelli.

2, please grasp the time of steaming shrimp, shrimp can turn red, steaming too old will greatly reduce the taste.

3. Lettuce can be replaced by other vegetarian dishes such as leeks and mushrooms, or you can only use shrimp instead of vegetarian dishes.

4. The ratio of glutinous rice flour to cassava flour is 4 ∶ 3; The ratio of powder to water is about 1 to 1.4. For example, put a bowl of flour in a bowl with less water. Cassava powder is here to prevent skin cracking, so it must be released. If not, you can use raw powder instead. The container can be any vessel, as long as the proportion is appropriate, there is no problem. Grinding rice pulp is a traditional practice in rice rolls stores in the past. Nowadays, sticky rice flour is mostly used instead of rice slurry. If it's no trouble, you can grind rice slurry at home and add cassava flour after grinding. Whether grinding rice slurry or boiling water with sticky rice noodles, you must soak it in water for several hours, so that rice or flour can be fully mixed with water to make rice rolls vermicelli crystal clear.

5. If you are afraid of rice rolls scalding by hand, you can prepare two large flat plates, the first one will not be rolled after it is finished, the second one will be rolled after it is finished, the first one will be rolled when the third one is formed, and so on, and the second one will be rolled when the fourth one is formed. In other words, when each piece of paper is very hot, we don't roll it up immediately. When the next paper comes out, we roll up the previous paper again to prevent it from getting hot.