What does rice rolls do?

The formula of rice slurry is:130g sticky rice flour,13g corn starch, 26g wheat starch,10g sweet potato starch and 300g clear water.

Specific practices

1, first of all, the rice slurry should be mixed. Pour 130g sticky rice flour, 13g corn starch, 26g wheat starch, 10g sweet potato starch and 300g clear water into a bowl and stir into paste. The sticky rice flour is rice flour, not glutinous rice flour. The role of corn starch is to help shape, the role of wheat starch is to make it crystal clear, and the role of sweet potato starch is to make it smooth and tender. If you cook at home, you can do it without one or two starches, and the taste will be somewhat different, so you don't need to do it strictly according to the requirements.

2. Prepare a little peanut oil, add a little peanut butter and mix well. Rice rolls is made of peanut oil, which tastes better. Add some peanut butter to the oil to increase the viscosity and graininess of the oil, which is not easy to run.

3. Prepare a flat chassis, and it is more convenient to use a rectangular one, because rice rolls is soft and it is easier to shovel it with a shovel. Brush a layer of oil, then pour in a spoonful of rice paste and shake well. The rice paste is as thin as possible, even thinner than usual. Pour a little egg liquid on it and sprinkle a little chopped green onion.

4. Boil water on the pot, cover the fire and steam for about 1 minute, and the drum will be cooked.

5. Scrape it off with a scraper and put it in a plate. Pour a little soy sauce and add garlic sauce to eat. The sauce can be adjusted according to personal preference.

It tastes smooth and tender, melts in the mouth, has a strong peanut oil flavor, and tastes very good. Those who like rice rolls can try it.