The first is the production of rice slurry: 500 grams of rice and 800 grams of water.
It is best to use old rice for rice in the second year. Rice should be soaked in water in advance, which takes at least three hours and at most ten hours, depending on the local weather. Be careful not to soak the rice sour. After soaking, it is ground into rice slurry according to the prepared ratio.
After the rice slurry is ground, add 50 grams of corn starch. Starch should be dissolved in100g water, weighed and poured into rice slurry and stirred evenly. Then, add100g flour. It is best to dissolve the ground flour with150g warm water. Stir for two minutes, then add 5g salt and 10g edible oil and continue stirring for two minutes.
Second, the practice of sauce sesame oil: prepare ginger slices, garlic and chopped green onion, pour cooking oil into the pot and heat the prepared materials, stir fry until golden brown, and then remove.
Then make rice rolls special soup: 500g water,10g mushroom, 5g Jiang Mo, 5g minced garlic, 6g salt, 4g monosodium glutamate, 3g white sugar, 7g soy sauce,10g oil consumption, a few drops of sesame oil and10g starch. Pour water into the pot, add all spices to boil, add starch to dissolve and drop sesame oil.
Finally, prepare vegetables or meat: lean meat. Chop the meat into minced meat, add Jiang Mo, salt, pepper, monosodium glutamate and soy sauce, stir well and marinate for 10 minute.
After all the ingredients are ready, you can steam rice rolls. Brush a thin layer of cooking oil on the special tray with rice rolls, pour in appropriate amount of rice flour, shake the tray to make it even, then sprinkle with favorite dishes and steam on the pan for about 2 minutes. When you see rice rolls bulging, you can take them out, roll them up with a chopping board, cut them into pieces and put them on a plate, then pour in the prepared soup and sauce, and a plate of delicious rice rolls will be ready.