Choosing rice is the most important thing to make a good roll of flour. Hybrid rice cannot be used. Flour made from hybrid rice is too soft and inflexible, chewy and will rot in your mouth.

The rice of roller powder must be indica rice, and it is best to make late indica rice, such as Zhenguiai, Tuanjie No.1, agricultural scientific research, late indica rice and so on. Soak the rice for about eight hours, not too long. Soaking rice for a long time is not easy to polish and powder is soft. Not soaked enough, the rice is too self-cooked, hard and easy to crack, and the taste is not good. It was soaked the night before and polished the next morning.

When preparing for pulping or beating, add three or two cooked dry rice according to one catty of rice, and knead the rice evenly to start pulping or beating.

What about water? It depends on the pulp. Not too thick or too thin. Watching the mud keep flowing down. If you don't master it well, grind it coarsely, and then adjust it after grinding. When adjusting, scoop it higher with a standard and pour it in slowly until the pulp is just continuous.

The finer the rice slurry is ground, the better. Don't put too much rice, take your time and make it fine.

Check it after grinding, click the pulp with your thumb and ring finger, and grind it slowly at the two fingerprints, so it feels sticky and not sandy. If not, hit or grind again.

The steamed powder is soft and tough, and it won't break when lifted from the edge.

The rolled powder made in this way tastes soft and chewy and delicious.