Rice slurry production: rice rolls (also known as the capital of rice rolls, famous for Zhaoqing, western Guangdong and Yunfu) raw materials: 500G of old steamed rice or brown rice (rich in Yunnan and Guangxi), 50G of raw wheat flour, about 600G of clean water (depending on the quality of old steamed rice), boiled water 100G, and refined salt 10g. Tools: drawer type.

Recipe making method:

1. Soak 500G old rice and 600G water for more than three hours (the purpose is to make old rice absorb a proper amount of water, make polished rice slurry more delicate and prolong the service life of the refiner). 2. Use clear water to grind the same amount of old rice, and pay attention to the uniform grinding 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. Brewing raw and cooked pulp: the ratio of raw and cooked pulp is about 10: 1, and refined salt is added. 5. First put some peanut oil or roast duck oil in the drawer, then pour a proper amount of raw and cooked pulp into the drawer and spread it evenly (minced meat or eggs can be added appropriately). The thickness is about 2.5 mm, and steaming 1 minute is better. From front to back, or from back to front, use rice rolls's special shovel to lift rice rolls. Features: the entrance is soft and smooth, elastic, sweet in color and memorable. (rice rolls, the capital city, mainly tastes the taste of rice rolls, with less stuffing, and rice rolls is thinner. )