Rice flour: 50g
Glutinous rice flour: 20g
Ginger shreds
Appropriate amount Scallion shreds Appropriate amount Salt Appropriate amount Chicken powder Appropriate amount Yellow rice wine Appropriate amount Sesame oil Appropriate amount Oyster sauce Appropriate amount Fresh soy sauce Appropriate amountAppropriate amount of pepper. 1. Marinate the shrimp; add salt, pepper, cooking wine, and chicken powder, and mix well. 2. Marinate the beef fillet; add salt, pepper, chicken powder, and cooking wine, and then add soy sauce, oyster sauce, sesame oil, and shredded scallion and ginger to the beef fillet, and mix well. 3. Let the shrimp and beef fillet marinate for 15 minutes and set aside. 4. Mix the four types of rice flour together, then add a small amount of raw oil, mix with water to form a batter, stir well, and let it rest for 30 minutes. 5. Bring the water in the steamer to a boil, brush a mold tray with oil and place it in the steamer, pour the rice batter into the mold tray and shake evenly, arrange the marinated shrimp, placing four shrimp in each sheet. 6. After placing the rice batter and shrimp in the mold tray, steam over high heat for 4–5 minutes. Once done, remove and use a small spatula to lift the sheet, rolling the shrimp meat while lifting. After rolling, arrange on a plate. 7. After completing the shrimp rice noodle rolls, proceed to make the beef rice noodle rolls using the same method. The above rice batter can be used to make four rice noodle rolls: two shrimp rolls and two beef rice noodle rolls.
8. After preparing both types of rice noodle rolls, use a slicing knife to cut the rolls open in the pan. Divide each roll into four segments, with each segment containing one shrimp or one piece of beef. 9. When serving, accompany with a dish of seafood soy sauce as a dipping sauce. At this point, the entire preparation process is complete.
