Egg and Shrimp Intestines

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.

17. After repeating the steps of brushing the oil, steaming the skins, taking them out, and hanging them down, a person usually has four skins.

18. Prepare some favorite side dishes, eggs, shrimps, lettuce, etc.

19. Brush the tray with a layer of oil, put the eggs and shrimps on the tray, steam them over high heat, and put the lettuce.

20. 20. Use a scraper to cut the eggs a few times and place the side dishes on the rice rolls.

21. Top with the cooked sauce.

22. The delicious egg and shrimp rice rolls are ready.