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 and so on. Indica rice flour is suitable for making rice noodles and cakes.

Practice 1:

Glutinous rice flour: the proportion of rice flour 1: 1, pork, vegetables, shrimps, soaked mushrooms 1, glutinous rice flour mixed with rice flour, poured in boiling water, and kneaded into dough for later use. 2. Chop pork, vegetables, shrimps, mushrooms, etc. into stuffing, wrap it in dough, similar to making steamed buns, and finally steam it.

Practice 2:

1, rice flour and flour are mixed with baking powder and white sugar at the ratio of1:1,and put into a bread machine.

2. Dissolve yeast in warm water, pour it into step 1, and make dough.

3. Take out the dough and finish it.

4. Grease the bottom of a pot, add the dough, and then put it in the oven to start the fermentation stall. Ferment 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, prepare rice flour with 750 grams of clear water into 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 500g of boiling water, cool it, mix it with rice flour slurry, add refined salt and raw oil and mix well;

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