Rice rolls is made of corn flour to add color and toughness to rice rolls. The ratio of reclaimed water to various powders in rice rolls is about 3: 1. If it is too thick, it will be hard after steaming and easy to agglomerate. If it is too thin, it will not be formed. ?

Rice rolls's practice is to prepare stuffing, chop beans and leeks, dice the meat, wash the shrimp skin and add a little Jiang Mo.

Heat the oil pan, add diced meat and stir-fry until it changes color.

Add dried shrimps and Jiang Mo, stir-fry until fragrant.

Add beans and stir fry.

Stir-fry until the beans are cut and add a little salt.

Pour in leek and stir-fry twice.

Add a little monosodium glutamate and stir-fry leeks until they are soft. Turn off the heat.

Take out the stuffing for later use.

Take a slightly larger pot and pour 200 grams of sticky rice flour.

Pour 600 grams of cold water, add a little salt and stir until there are no particles.

Boil the water in the pot and put it on the low shelf.

Heat the pizza tray in the pot.

Scoop a spoonful of rice paste into the pot, gently shake the pot and let the rice paste spread evenly at the bottom of the pot.

Cover the lid and steam for about a minute and a half (you can see that the rice slurry has foamed when you open the pot, if it doesn't, it means it hasn't been steamed thoroughly).

Take out the pizza tray and put it in the cold water basin. Draw a circle along the edge of the dish with a bamboo stick and gently lift the solidified skin with your hands.

Spread the fans on the chopping board.

Spread a layer of stuffing while it is hot, and pay attention to the edges.

Roll up the vermicelli from one side, roll it into strips, and then continue to steam the next vermicelli. Pay attention to washing the rice flour stuck on the plate before scooping it into the rice paste, otherwise it will stick.