Name: Egg and Shrimp Intestines
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Rice roll special powder; 360g Plain Water; 25g Rice rolls soy sauce; Some Cooking oil; Some Chives; 4 slices Sliced ginger; A few drops sesame oil; a little Chicken Bouillon Powder; 1 spoon Fuel consumption; 6 shrimp; 1 lettuce

Egg and Shrimp Intestines

1. First of all, there must be a set of tools for making rice rolls, a tray, a scraper, an oil brush, and a tray holder.

2. First prepare the sauce for the rice rolls, and weigh the ingredients needed for the sauce.

3. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, sauté the chopped green onion and ginger slices.

4. Pour clear into the pot

5. Pour in rice rolls and soy sauce, add chicken essence, consumption oil, sesame oil, and boil the sauce

6. Put the boiled sauce into a bowl

7. Use a colander to remove the green onion and ginger

8. Pour the weighed rice rolls in a clean basin (it doesn't matter if you don't have a kitchen scale, use a disposable paper cup, two paper cups of powder, and three cups of water to mix)

9. Pour in the weighed clean water.

10. Use a spoon to mix the powder and water evenly, without lumps or dry powder.

11. Put a steaming rack in the pot, pour in water a little shorter than the steaming rack, and bring to a boil.

12. Use an oil brush to brush a thin layer of cooking oil on the tray.

13. Put two spoons of rice rolls water on the oiled tray to ensure that the rice rolls can be thinly spread on the tray. Stir the rice rolls thoroughly before each serving, because the static rice rolls are very easy to layer.

14. 14. Put the tray in the boiling steamer.

15. 15. Steam for about a minute, until the rice rolls have become solidified and transparent.

16. 16. Take out the plate with the tray holder, hold the tray with one hand through the wet rag, and use the scraper with the other hand to scrape up the rice rolls and put it in the plate.