1. Weigh 150 grams of special rice noodle king
2. Then add 273 grams of water (actually 270 grams, 3 grams more)
3. Stir well and let stand for 10 minutes
4. At this time, boil a pot of boiling water, and then spread a layer of peanut oil on the baking sheet
5. Put two spoons of flour paste on the baking tray with a spoon, spread thinly, and steam until slightly set
6. Then break in an egg and wipe it away. Cover the pot and steam on high heat for about 3 minutes until cooked.
7. Roll up, cut off, and serve. Drizzle with soy sauce when eating. In the same way, finish the remaining slurry. I made 4 egg rolls in total
Tips:The ratio of special rice roll king to water is 100:180 (or 200).
