500 grams of milled rice flour, 50 grams of corn starch, 20 grams of crude oil, 0/0 gram of refined salt/kloc, 750 grams of clean water, 500 grams of boiling water and 50 grams of raw flour.

Production method:

1, prepare rice flour into slurry with clear water for later use;

2. Mix corn starch with raw flour, mix it with a little water to make a thin paste, then scald it with boiling water to make a paste, 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.

Features: Soft and smooth, sweet in color, neither fat nor greasy.

Precautions:

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

2, rice flour should use water mill powder, such rice flour to ensure the delicate smoothness of rice rolls.

3. The drawer cloth should be made of white cotton cloth to prevent the powder from missing.

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

5. The above is the production method of basic rice rolls, and the name of the color can be changed with the addition of auxiliary raw materials.