Steamed Vermicelli Roll
1.
Prepare the materials
2.
Use water to mix the special powder for rice rolls into a paste, the ratio of powder to water is 1:1
3.
Heat up in a pan, add the beaten eggs and fry them
4.
In another pan, heat up, add the oil and fry the minced meat until golden brown, add salt, light soy sauce, and pepper and stir-fry well
5.
Fry the diced leeks together until they are eighty mature
6.
Add the scrambled eggs and fry together, add a small amount of salt, and stir-fry the light soy sauce.
7.
Take a flat-bottomed plate, scoop in the prepared rice paste (just under the bottom of the plate), and put it in the steamer
8.
Close the lid and take out about three minutes after the water boils
9.
Soak the steamed flour in cold boiled water for a while, peel off the flour
10.
Add the freshly fried stuffing to the enlarged plate
11.
Roll it into rice rolls
12.
Use light soy sauce and chili oil for dipping sauce and pour it on rice rolls.