Tools/raw materials: sticky rice noodles, cooked noodles, corn starch, water, pork, beef, onion, eggs, soy sauce, water starch.

1. Weigh three main powders (sticky rice flour, cooked flour and corn starch) and pour them into a basin, then pour in clear water and stir until no dry powder is mixed, filter them with a 1~2 sieve, and then filter out the dough that can't be mixed, and then squeeze and mix evenly again.

2. Steamed rice rolls with side dishes. Chop the meat pieces (pork and beef) into minced meat, add some salt, oil and soy sauce, mix well, then pour in chopped green onion and eggs, and break them up just after mixing to avoid later confusion.

3. After the water in the pot is boiled, take a baking tray with a proper size, first coat it with oil, put 1~ 1.5 spoonfuls of rice paste into the tray, and lay it flat on the sliding tray. Put it in the pot, cover it, steam for up to 3 minutes on high fire, and then take it out.

4. After steaming, you can see that there are bubbles rising at the bottom of the sausage, which is transparent, indicating that it is cooked. Just cooked, put it in another dish and continue steaming, saving time. Scrape the plate of rice rolls out of the pot with a scraper and put it on the plate.

What kind of food is rice rolls?

Rice rolls is a very famous traditional snack in Guangdong, which belongs to Cantonese cuisine and originated from Longzhou (now luoding city, Guangdong) in the Tang Dynasty. Rice rolls can only be classified according to its production methods. Generally, Bula is called Bula rice rolls, and the other is directly steamed, generally using drawer-type rice rolls.

According to records, rice rolls first appeared in Longzhou (now Luoding, Guangdong) in the Tang Dynasty. It evolved from a local traditional food, which was oily and delicious. Locals call it the "dragon niche". It was an unintentional invention of the Dragon Palace Dojo by a Buddhist. At first, he steamed rice paste with oil and salt, chopped peanuts, onions and leeks, and made a rice cake with a thickness of half a centimeter, which was convenient for eating at any time. Because of the short production time, simple materials, refreshing taste and delicate and smooth texture, the dragon niche spread in Longzhou.