How to make rice paste in rice rolls?

It's not impossible to make rice rolls at home. It's easier if you are entertaining yourself or buying vermicelli directly from the market and cooking it with meat, because you skip the step of making rice paste directly. Generally, the most important thing in rice rolls is the practice of rice slurry. There are about three kinds of rice slurry practices. One is to soak rice, and then grind rice into rice slurry by adding water through a refiner; The other is to mix rice flour with various other starches in a certain proportion and then mix them into rice slurry for use; In addition, in order to save time, many breakfast shops directly buy rice rolls special powder, and then mix it with water to use it directly. The best rice paste, of course, is the best hand-ground, the most cost-saving, and the smoothest taste. In view of making rice rolls at home, we use the square farad mixed with powder. Rice rolls's production materials are prepared about the ingredients of all kinds of flour:

The following is a summary according to the instructions on the package: the ingredients of raw flour are corn flour, the ingredients of clarified flour are wheat flour, the ingredients of water caltrop are cassava flour, and the ingredients of sticky rice flour are rice. Regarding the proportion of all kinds of flour: only sticky rice flour and cassava flour are used, and the effect is also crystal clear. If only sticky rice flour is put, the flour skin will crack and break, so cassava flour must be added, but if cassava flour is put more. Finally, the experience shows that the ratio of sticky rice flour to tapioca flour is 4: 3. About the ratio of water: if less water is put, the vermicelli will be hard and cracked, but more water will be put, and the vermicelli will be wet, soft and shapeless. Finally, the experience shows that the ratio of flour to water is 1: 1.4.