1. Mix the rice flour, cornstarch, water and salt and stir evenly with chopsticks, let stand for 30 minutes
2. Beaten eggs
3. Add water to the pot and bring to a boil, and brush a thin layer of salad oil on the Liangpi gong, scoop 4 spoons of the well-stirred rice milk into the gong, put the gong into the pot, and cover the lid
4. Steam on high heat for about 5 minutes
5. Pour in the egg liquid and steam until it solidifies and turn off the heat. Take it out and place it under the faucet to cool down along the bottom of the plate. Peel off the rice skin from one corner
6. Put the peeled rice skins on a plate that has been brushed with oil. In order to prevent sticking to each layer of rice skins, apply a thin layer of salad oil, and then cut into strips
7. Take a bowl, mix the seasonings and stir evenly, and top with rice skins.
8. Finished picture
