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 it to a boil.

Prepare the disc and brush it with oil. (Not too much)

Pour in the rice paste and turn the plate, not too thick.

You can add minced meat, shrimp or eggs to it.

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, sliced mushrooms or shredded mushrooms, add the water soaked in mushrooms to boil, add soy sauce, consume oil, boil pepper, and thicken the water and starch to get out of the pot!

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

The rice is rich in fragrance, soft, flexible and tough, and it is safe for children to eat.