Rice rolls's main ingredient is glutinous rice 250g water 750g raw flour 15g pork stuffing 40g auxiliary material is vegetable oil 15g soy sauce (advanced) 20g chives and a bean paste 10g rice rolls's practice 1. Wash glutinous rice, put it into water, soak it for more than 7 hours, and put it into a wall-breaking machine to make fine rice slurry. Pour the rice slurry into the pot, add 15g of raw flour, add 15g of raw oil, and stir evenly for later use. 2. Heat oil in a pot, add minced meat, add two spoonfuls of fresh soy sauce and one spoonful of bean paste, stir-fry in a steamer for later use, whether it's double-layer or single-layer, drain, boil, bake a plate or pizza plate, and steam together in the pot. Take out, scoop up rice slurry, sprinkle with fried minced meat and chopped green onion, and steam in a pot for 1-2 minutes. 3. Take out the steamed rice rolls dish and let it cool. Use a spatula and other tools to scoop up rice rolls, roll it while shoveling or push it together, and pour soy sauce and a little lean meat on it. Cooking Skills: old rice is the best rice in rice rolls, and the less sticky the better. Glutinous rice is the common rice we eat. Take it out of the steamer.