Shrimp and Mushroom Rice Noodles
1.
Heat a little oil in the pan, add the sliced shiitake mushrooms and green onions, and saute over medium heat until fragrant
2.
After frying, remove the mushrooms, add coriander, pour in the light soy sauce, and a few drops of sesame oil
3.
A bowl of water, a little sugar, turn to a low heat and cook for 3 minutes after it is boiled. When using it, filter out the residue.
4.
Prepare the fresh shrimp, remove the shells, pick out the shrimp intestines, if you like, you can marinate the shrimp, mine will be marinated with a little ginger! Chop finely chopped green onion and set aside, at the same time prepare sticky rice noodles, rice noodles, and horseshoes Mix the flour according to the proportion, add the proportion of water, and make the rice milk (in fact, if you use rice to grind, you need to change the amount of water according to the quality and water content of the rice, but nowadays, ordinary households don’t have this kind of rice grind. The pulping machine is replaced by rice noodles, the effect is naturally not comparable to the original pulp, but it is not bad)
5.
Pour the rice milk into the right amount of salt and a few drops of vegetable oil. The salt is added to make the rice noodles steamed and taste not too fast. The amount of salt is much less than the usual ratio to the soup, so it doesn’t need to be tasty.
6.
The prepared rice milk will not be too thick or too thin. Scoop it up and fall down. Remember this state, and keep it in this state next time. However, some powders are relatively wet and may require less water. Point, but not too far
7.
Put water in the pot and bring it to a boil. The water should always be boiled with steam. Put it into the steaming rack and apply a layer of oil to the inside of the steaming tray, so that the noodles are easy to fall off and maintain the humidity. It is best to steam the whole dish first, and adjust whether it is flat, or the steamed noodles are thick on one side and thin on the other.
8.
Spoon a small spoonful of rice milk and spread it clockwise or counterclockwise or diagonally. It will spread evenly anyway. If you can spread it evenly and there is still a lot of rice milk flowing, then pour out a portion! This will ensure the rice roll To thinness, add shrimps, fried mushrooms, and spread again, making sure to spread the rice milk as much as possible on the steaming pan and thin, immediately put it in the steamer and cover
9.
When it is estimated that the vermicelli is set, you can sprinkle the chopped green onion (it takes a few tens of seconds). The chopped green onion can also be placed at the beginning. It does not matter, as you like, and then wait for tens of seconds. It can be taken out once it's transparent and bubbles
10.
Roll it up with a scraper! Wrap the shrimp! You can eat it yourself and just shovel it up.
11.
Finally, roll it up, cut both ends flat, and then serve. Repeat the operation and you will soon be able to eat the delicious rice rolls made by yourself, with the sauce as you like
12.
Brush the prepared rice rolls with a little oil with a brush, pour in the soy sauce, and serve
