The rice milk must be ground by hand. The ratio of water to rice is 3:1. If it is too thick, it will be too hard after steaming and will easily agglomerate. If it is too thin, it will not form after steaming.

For the sake of convenience, most restaurants nowadays use rice flour instead of rice milk, and then add clear noodles, corn flour and cornstarch to improve its texture and taste.

Preparation method of rice roll slurry: 1 catty of rice flour, 2 taels of corn flour, 2 taels of corn starch, 1 tael of flour, about 4 catties of flour, a little salt and a little oil, mix well together without clumping , water can be added one at a time.

Mix rice flour with water to make a slurry and set aside.

Mix cornstarch and cornstarch and 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 well.

Ingredient in Guangdong, there are two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly include pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls are mainly... Vegetables and fruits dipped in sugar, mixed with roasted sesame seeds.