Steamed shrimp rice rolls
By AbnerHegmann
Chencun pink rice has a strong aroma, full of flexibility and tenderness. The spicy garlic sauce is penetrated into the tender and smooth Chencun flour, and the shrimp caught in the flour is very delicious ~~
Recipe Recommendations
- chencun powder 200 grams
- shrimp 150 grams
- green pepper 2 pieces
- red pepper 5 pieces
- garlic 3 petals
- green onion 1 piece
- peanut oil 1 and a half tablespoon
- medium spice
- steamed
- half an hour
- ordinary
Steps for Steamed shrimp rice rolls
1
Prepare the ingredients. 
2
Thaw shrimps and wash them, dissolve with Chencun flour for later use.
3
Chop the garlic into minced, cut the green and red peppers into diced pieces, tear the green onions into thin threads and soak them in water for later use.
4
How to make chili soy sauce: Add minced garlic into the oil under the pan and fragrant, add green and red peppers after bursting with the garlic aroma.
5
Then add soy sauce and cook over low heat.
6
Spread out the Chencun rice flour and put the shrimp on the rice flour.
7
Roll up the Chencun flour, cut it into uniform sections and place it on a plate.
8
After boiling the water in the pot, add the shrimp rice noodles and steam for about 3 minutes on high heat (5 minutes if the shrimp is big).
9
Steam shrimp rice noodles and remove them from the pan.
10
Pour chili soy sauce on the shrimp rice noodles and sprinkle with shredded green onion to decorate.Steamed shrimp rice rolls Make Tips
1. It is best not to put Chencun powder in the refrigerator. It is easy to break when unfolded in the refrigerator. 2. When making chili soy sauce, add soy sauce and cook it over low heat. If the heat is too high, the aroma will be lost. 3. Use fresh shrimp to make it fresher.