200 grams of water (if there is broth, it is better), 20 grams of raw flour, appropriate amount of mushrooms, soy sauce 1 spoon, sesame oil and peanut oil. ?

Practice:

1, boil the water, pour in the raw powder water, and then add the mushrooms, soy sauce, sesame oil and peanut oil to boil, paying attention to stirring while cooking;

2. Pour the cooked rice rolls juice onto the prepared rice rolls and serve immediately!

Rice rolls originated in Guangzhou. As early as the end of Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp and pork liver, while the fillings of sweet rice rolls were mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds.

The production of rice rolls is very simple. Spread a piece of white cloth on a large mesh sieve, pour the ground rice slurry on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.

Because of its delicious taste and cheap price, it is very popular in Guangzhou and has become a popular snack. Skillful and good at doing business, Chaoshan people, seeing these advantages of rice rolls, transplanted rice rolls's practice to Chaoshan.