Formula:

1, rice

2, corn starch

3, sweet potato starch

4, and clarified flour

Practice:

1. Wash 111g of rice with clear water first, and then filter the water for later use.

2. Soak the washed rice with 351g of clean water for 5-8 hours.

3. Use rice rolls refiner to grind the soaked rice into rice slurry for later use (note: the water for grinding rice should be soaked in rice, and never take water for grinding separately).

4. Finally, add the corn starch, sweet potato starch and clarified flour into the ground rice slurry and stir it evenly with a spoon or other tools.

Introduction of graphite powder sausage:

Stone mill rice rolls is a kind of rice rolls made of rice pulp by traditional stone mill. The unique design of the stone mill makes the milled rice slurry particularly delicate. The master adds ingredients such as pork, eggs, shrimp, beef, etc. to the rice slurry, then uses the rice rolls machine to steam it quickly, and finally adds special sauce. It tastes tender and fresh, and it is one of the most popular breakfasts in Guangdong.

the main raw material is rice slurry. Generally, there are three methods to make rice slurry, 1 is the most traditional stone mill; 2 is machine grinding; 3. Open rice pulp with flour and water. Both stone mill and machine mill are made by adding water to rice and grinding it into rice slurry by stone mill or machine, which belongs to primitive green; But more restaurants in the market use powder and water to make pulp.

Generally, the rice used in rice rolls for stone mill is soaked in water for several hours before being washed, and then ground into pulp by stone mill. Because of the slow speed of stone grinding, rice is not lost in nutrition and is not easy to deteriorate after cold grinding. This is also the most important point for Stone Mill rice rolls to become a healthy breakfast.