Strictly follow the production instructions to prevent them from breaking.

Preparation of rolled flour.

1. Mix 500G old rice and 600G water and soak for more than three hours.

2. Grind equal amounts of old rice and clean water. Pay attention to the speed at which the pulp comes out. Otherwise, the heating of the grinding machine will cause too much cooked pulp and affect the quality of the rice rolls.

3. Blend 50G wheat flour with appropriate amount of water, and blend evenly with rice milk.

4. Pour the raw and cooked pulp. The ratio of raw pulp to cooked pulp is about ten to one. Add refined salt.

5. Brush some peanut oil or roasted duck fat into the drawer first, then pour an appropriate amount of raw and cooked pulp into the drawer and spread it evenly. You can add minced meat or eggs appropriately, and the thickness should be about 2.5 mm. Better, steam over high heat for about 1 minute.

6. Use a special shovel to lift the rice rolls from front to back or from back to front.