Rice flour is divided into japonica rice flour, indica rice flour and glutinous rice flour, usually referring to japonica rice flour and indica rice flour. Japonica rice flour can be made into rice cakes, muffins, etc. Indica rice flour is suitable for making rice noodles and cakes.

Practice 1:

The ratio of glutinous rice flour to rice flour is 1: 1, and the ratio of pork, vegetables, shrimp skin and pickled mushrooms is 1. Mix glutinous rice flour and rice flour, then pour into boiling water and knead into dough for later use. 2. Chop pork, vegetables, shrimp, mushrooms, etc. Stuffing, wrapping into dough, similar to making steamed buns, and finally steaming.

Practice 2:

1. Mix rice flour and flour with baking powder and sugar according to the ratio of 1: 1, and put them in a bread machine.

2. The yeast is dissolved in warm water and poured into step 1 to form dough.

3. Take out the dough and finish it.

4. Grease the bottom of the pot, add the dough, and then put it in the oven to start the fermentation. Fermented to twice the size.

5, boiling water on the pot, steam for 30 minutes.

6, after steaming, immediately take out, inverted demoulding.

Practice 3: Steamed rice rolls

1. Mix rice flour with 750g of clean water to make slurry for later use;

2. Mix corn starch with raw flour, make it into a thin paste with a small amount of water, then scald it into a paste with 500 grams of boiling water, mix it with rice flour slurry after cooling, add refined salt and raw oil and mix well;

3. Spread a piece of wet white cloth in the steamer, spread rice rolls pulp on the white cloth with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it into the shape of pig's large intestine from top to bottom.