I. Materials

Old rice 500g, clear water 600g, wheat flour 50g, salt10g, peanut oil 50g.

Second, practice.

1. Soak 500g of Laomibao (i.e. 1 kg) and 600g of clean water for more than three hours (the purpose is to make Laomibao absorb a proper amount of water, make the polished rice slurry more delicate and prolong the service life of the refiner).

2. Use clean water to grind the same amount of old rice, and pay attention to the uniform pulp discharging speed, otherwise the heating of the refiner will lead to too much cooked pulp, which will affect the quality of rice rolls.

3. Mix 50g of raw wheat flour with appropriate amount of water, and evenly mix with the rice slurry in step 2.

4. Make raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10: 1, and add refined salt.

5. First put some peanut oil in the drawer, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly, with a thickness of about 2.5 mm and steaming for about 1 minute. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls.