For hand-ground rice slurry, the ratio of water to rice is 3: 1. If it is too thick, it will be hard and easy to agglomerate after steaming, and if it is too thin, it will not be steamed. At present, for convenience, most restaurants use sticky rice flour instead of rice slurry, and then add cooked flour, corn flour and raw flour to improve their texture and taste.

The production method of rice rolls pulp: sticky rice flour 1 kg, corn flour 2 kg, raw flour 2 kg, water 1 2 kg, a little salt and oil respectively, mix well together without caking, and add water each time.

Rice rolls's drawing: Pour the rice slurry on a multi-layer steamer or cotton cloth, and add stuffing such as pork, fish fillet, shrimp, beef or barbecued pork or vegetarian food. After steaming, roll it into long strips, cut it into sections, put it on a plate, and generally cut it into 3 sections. Pour in the bean paste and serve.

Soy sauce preparation: soy sauce 1 kg, soy sauce 3 Liang, crystal sugar 5 Liang, salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, American soy sauce 1 kg, coriander water about 1.7 kg [coriander, dried shrimp, star anise, carrot, pepper, fragrant]. Spread on the lifting surface brushed with peanut oil. It's best to use marble slabs. Then grab a corner of the cotton cloth with one hand, and scrape off the adhered part with a gapless slicing knife with the other hand. Just scrape and pull until a complete Zhang Kuan slice with a length of about 20 cm and 30 cm is pulled out.