Ingredients:

500 grams of water-milled rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of clean water, 500 grams of boiling water, and 50 grams of cornstarch.

Preparation method:

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

2. Mix corn starch with cornstarch and add a small amount of it. Prepare a thin paste with water, 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 the top. Roll it down into a pig intestine shape.

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

Notes:

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;

2 . Rice flour should be ground with water. This kind of 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.

Ingredients: 500 grams of water-milled rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, and 50 grams of cornstarch.

Preparation method: 1. Mix rice flour with water to make a slurry for later use; 2. Mix cornstarch and cornstarch and use a small amount of water to make a thin paste, and then scald it with boiling water. After cooling, mix 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 the top. Roll it down into a pig intestine shape.

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

Notes: 1. The amount of water should be flexibly controlled according to the water absorption of the rice flour. The amount of water given above should be a reference amount; 2. The rice flour should be ground with water. Such rice flour ensures rice rolls. of delicate smoothness.

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.