How to make Hong Kong style vegetarian rice rolls

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of making Hong Kong-style vegetarian rice rolls, so that you can once again experience and enjoy the joy after success!

1. Add oil to the pan, fry the dried shrimp and minced garlic until fragrant, set aside

2. Mix glutinous rice flour, cornstarch, salt, oil (the rice rolls will be smoother after adding oil), and water together, add chopped green onion and fried shrimp and minced garlic, and stir well without any particles. (Using a whisk to stir will make the powder finer)

3. Brush a thin layer of oil on a flat plate. Boil water in a steamer over high heat

4. Pour a spoonful of rice flour paste into a flat plate, shake it evenly and flatten it.

5. Steam in a steamer over high heat for 2 minutes

6. Each piece of steamed rice roll can be rolled up directly, or you can put shrimps, vegetables, etc. (I steamed it nearly ten times. If you have a large steamer and a square steaming tray, you can only steam it three or four times until the rice flour is used up.)

7. Finally, cut the rolled rice rolls, place them on a plate, sprinkle with sesame seeds, and drizzle with soy sauce or soy sauce, and chili sauce.

Maybe you have never eaten Hong Kong-style vegetarian rice rolls before, and you don’t know how to make it. Now, follow your heart and learn to make this dish. You should know that the sense of accomplishment and joy after making it is really delightful.