I want to ask if the kitchen master knows how to prepare the pulp of rice rolls? Thank you, I hope i

Updated on Kitchen 2024-07-15
2 answers
  1. Anonymous users2024-01-24

    My mom did this at home.

    With water and sticky rice flour, the ratio is approximately: 1; Mix corn flour and cornstarch into a thin flour slurry with a little water, then pour boiling water into the thin flour slurry and scald it into a paste, mix it with the rice milk above after cooling, add salt and raw oil and stir well, and the rice flour slurry is ready.

    This is what she did at the beginning, you can try it, in fact, there are quite a lot of cheong powder recipes, but the better ones are basically not leaked.

  2. Anonymous users2024-01-23

    Southerners, I don't even know what powder sausages are.

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