What powder does rice rolls use to be smooth and tender?

Rice rolls can make sticky rice flour, corn starch, wheat starch and sweet potato starch smooth and tender. The steps are as follows:

Material preparation: 130g sticky rice flour, 13g corn starch, 26g wheat starch, 10g sweet potato starch, 300g clean water, peanut oil, peanut butter, eggs, soy sauce, garlic paste, flat chassis and shovel.

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. If you cook at home, you can do it without adding one or two starches, the taste will be a little different, and 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.