What is the practice of "steaming rice rolls" in guangdong snacks?

Teach you how to be rice rolls and how to be rice rolls \x0d\ 1. Soak rice in clear water until soft, grind it into slurry, and then dilute it with clear water. \x0d\\x0d\2。 Add proper amount of peanut oil into the slurry and stir evenly. Spread wet gauze on the steamer, pour a spoonful of powder slurry on the wet cloth and spread it flat, with a thickness of about 0.3 cm. \x0d\\x0d\3。 Put it in a preheated steamer, steam it over high fire, take it out, remove the cloth, roll up the powder, and make it into long strips, which is sausage. \x0d\\x0d\4。 If you put different fillings before rolling, it will become rice rolls with the same taste, such as pork sausage, beef sausage and shrimp sausage. Dip in soy sauce, cooked oil, etc. At dinner. \x0d\ powder is tender, crystal clear and white, texture is soft, smooth and cool, and meat is delicious. \x0d\ rice rolls's main points: \x0d\ 1. The ratio of rice to clean water is 1: 3. The slurry is too thin, the powder can't be steamed, the powder slurry is too thick, and the steamed powder is too hard; \x0d\\x0d\2。 Cement slurry should be spread on the wet cloth with a uniform thickness, not too thick, otherwise the bonding will not be refreshing;