Without the stickiness of glutinous rice, it's indeed hard to handle.
And to enhance the effect yesterday, Lin Xu deliberately switched to using slurry rice from Southern Yunnan for food processing when soaking the rice.
The so-called slurry rice is rice with a higher slurry yield.
When eaten directly, this type of rice has a hard texture, but when used to process foods like rice noodles, rice cakes, etc., it performs better than regular rice.
Rice with a high slurry rate will produce more food, naturally welcomed by everyone.
But now, he has tasted the bitterness of using raw ingredients, as this kind of rice is naturally hard, and grinding it into powder before steaming only increases its hardness.
So at this moment, it feels somewhat at a loss on how to proceed.
Shen Jiayue took a small ball herself and began pounding it with the Iron Mace she bought earlier for making Chaoshan Beef Balls on a bamboo cutting board. Surprisingly, it worked well.
