Three-color Rice Roll
1.
Prepare the main materials
2.
Put the red cabbage into the wall-breaking machine, add a small amount of water, and make a pink vegetable juice
3.
According to the ratio of 100 grams of rice rolls with 250 grams of water, mix the pink rice rolls with the white rice rolls.
4.
Brush the steaming dish with oil, pour a spoonful of pink rice rolls into the steaming dish, prepare white rice rolls on the other steaming dish
5.
Boil water in a pot, add steaming, put on pink rice rolls, cover and cook for about 1 minute
6.
The large bubbles in the intestine powder in the pot can be clipped out with a clip and scraped out with a scraper.
7.
Add the white egg mixture and cook on high heat for about 1 minute
8.
When the intestine powder liquid in the pot has big bubbles, it can be clipped out with a clip, and the white intestine powder can be scraped out with a scraper.
9.
Add the white egg liquid to the steaming dish, scoop a small spoonful of the egg liquid, stir it at will, steam it in the steamer, and scrape out the rice rolls with a scraper.
10.
After the rice rolls are ready, make the sauce, mash the garlic into puree, heat the pot, add an appropriate amount of peanut oil, add the garlic paste until slightly yellow, add a little light soy sauce and sauce, add a little water and boil it to make the sauce. It's okay.
11.
According to this method, use two steaming trays to steam together. It is very fast, and the rice rolls are ready in a while. The rice noodles are mixed with the sauce, it tastes pretty good.
Tips:
1. The rice rolls are adjusted according to the proportion, and the rice rolls made will be more delicious.
2. Don't put too much intestine powder liquid in the steaming dish, just a thin layer. I usually use a spoon to scoop it up. It should be flattened.
3. When big bubbles are in the steaming dish, they can be clipped out with a clamp.
4. The sauce is very important, adjust it according to personal preference.
