steamed vermicelli roll
Step 1 . First, make the intestine noodle sauce. Pour 17g of soy sauce, 1.5g of chicken essence, 3g of sugar, 1.5g of seafood soy sauce, 2.5g of cooking oil, and 1g of sesame oil into a pot. Add 100g of water and cook for 10 minutes.
Step 2 . Mix 40g sticky Rice noodles, 35g clarified flour and 5g corn starch evenly, add 200g water, and stir the rice noodle liquid evenly.
Step 3 . Remove the shell from the shrimp (which can be cut into large pieces), marinate with salt and black pepper for 10 minutes, and steam until cooked. Cut the scallions into small scallions and set aside for later use.
Step 4 . Prepare a stainless steel plate, brush it with oil, pour the noodle soup into the plate and add chopped scallions. The shrimp (the noodle soup can cover the plate) will taste better the thinner it is. Add water to the pot, steam until the intestinal starch skin forms small bubbles, and roll it up.
Step 5 . Steam the prepared rice noodle soup for another 2 minutes, then remove from the pot and add the rice noodle sauce.
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