When making rice rolls, only rice flour is used and no rice flour is used to make it easy to clump.

1. How to make rice rolls:

1. Mix rice flour with water to make a slurry for later use;

2. Mix corn starch with raw rice flour. After mixing the flour, use a small amount of water to make a thin paste, then scald it with boiling water to make a paste. After cooling, mix it with the rice flour slurry, add refined salt and raw oil, and mix evenly.

3. Spread the rice roll slurry on the cage with a wet white cloth. Spread out the rice roll slurry on the white cloth. The thickness should be about 2.5 mm. Steam over high heat for about 3-4 minutes. Remove from top to bottom. Roll it up into a pig intestine shape.

Features: soft and smooth, white in color, sweet and fragrant, not fat or greasy.

2. Precautions for making rice rolls:

1. The amount of water should be flexibly controlled according to the water absorption of rice flour. The water amount given above should be a reference amount.

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2. Rice flour should be ground with water. This rice flour ensures the delicate smoothness of rice rolls.

3. The drawer cloth should be made of white cotton to prevent powder from leaking out.

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

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

3. How to make rice roll sauce

1. Put an appropriate amount of water in the pot, add dried shrimps, star anise, red robin, peppercorns, bay leaves, green onions, ginger and coriander to make coriander water. .

2. Melt the rock sugar with water and set aside. Saute chopped green onions and garlic in a pot, add soy sauce and fish sauce.

3. Add water and bring to a boil, then add a little Cook the chicken essence and MSG for another 1 minute.

4. Finally, mix with each other and add light soy sauce, dark soy sauce, rock sugar water, and coriander water.