The ratio of rice milk (rice flour plus water) to tapioca flour is 150 grams of rice flour: 40 grams of tapioca flour: 250 grams of water. Stir evenly and steam in a pot.

Here's how to do it:

Preparation materials: 150 grams of rice flour, 40 grams of cassava starch (or wheat starch), 250 grams of water, oil (for washing dishes, To prevent sticking to the plate) a little?

Production steps:

1. Rice flour and tapioca starch are both available in this supermarket. (If you can't buy it, go directly to the omnipotent store to buy the prepared rice roll special powder)

2. Mix the rice flour, tapioca starch and water evenly. The proportion is 150g rice flour, 40g rice flour, 5g salt and 250g water. If the rice rolls are sticky, add more powder. If they feel hard, add more water.

3. Put water in the pot and bring to a boil. Brush the flat plate with a layer of oil (there is no special tool, so I have to use the existing stainless steel plate at home which is relatively flat). (The rice milk must be stirred well to avoid sedimentation) Pour a thin layer of rice milk and put it into the pot to steam (it is best to use 2 plates to steam in turn, so as not to waste gas). You can steam a plate in 2 minutes.

4. Use a spatula to scrape up a corner, and then roll it all the way down. Okay, the rice rolls are ready. Isn’t it very simple? (The plate must be brushed with oil every time, and the rice milk must be stirred evenly).

5. How to make pork sausage: marinate the pork stuffing with a little salt and cornstarch, add a thin layer of rice milk, put the pork stuffing aside, not too thick, (I also added some Sauerkraut.) Put it in a pot and steam it over high heat until the rice milk solidifies and bubbles.

6. This is what it looks like after steaming.

7. Roll it up and put it on a plate, pour the sauce on it, and it’s ready to eat.