Wash the rice, soak it overnight, and beat it into rice pulp with a juicer.

Filter impurities in rice slurry with a sieve.

Add a little oil and stir well. Add half a pot of water to the wok and bring to a boil.

Prepare the disc and oil it. (not too much)

Pour the rice paste into the pan, not too thick.

You can add minced meat, shrimp or eggs.

After steaming for a few minutes, scrape out the rice rolls with a scraper.

Sprinkle chopped green onion after serving.

Sauce practice: heat oil in the pot, stir-fry onion or garlic, slice or shred mushrooms, add water soaked in mushrooms to boil, add soy sauce, consume oil, boil peppers, and thicken water and starch out of the pot!

Pour the prepared sauce into rice rolls, and you can start eating.

Rice is fragrant, soft, elastic and tough, and is safe for children to eat.