Dietary calories: 172.5 (calories)

condiments

Shuimo rice noodle 500g

50 grams of corn starch

Methods/steps

1, and rice flour is mixed with clear water to make slurry for later use;

2. Mix corn starch with raw flour, add a little water to make it into a thin paste, then scald it into a paste with boiling water, cool it, mix it with rice flour slurry, 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 pig intestines from top to bottom.

end

Matters needing attention

1, the water consumption should be flexibly controlled according to the water absorption rate of rice flour, and the water consumption given above is used as a reference;

2, rice flour to use water mill powder, such rice flour to ensure the delicate and smooth rice rolls.

3. Drawer cloth should be made of white cotton cloth to prevent powder loss.

4, the steaming time should not be too long, just right.

5. The above is the manufacturing method of basic rice rolls, and the name of color can be changed by adding auxiliary materials.