1. Choose the best canned rice, soak it in clear water for one hour, drain the water and steam it. Strictly control in the seven mature. More than 70% cannot be broken into strips when grinding, and less than 70% is easy to break, but the steamed bran is easy to crack. Cool the steamed rice and finely grind it into powder, then grind it with boiling water for half an hour, and knead the powder vigorously until the powder doesn't stick to hands or pots.

2. When making a cake, first make the kneaded rice flour into dough about one inch, defend it into a round cake crust with half thickness by hand, wrap it with cake stuffing, make it into a jiaozi-shaped or round cake, and steam it in a cage.

3. When defending the skin, in order to make the dough not stick to your hands, use the powder or vegetable oil on your palm to make a cake. The stuffing can be taken according to the vegetables listed in different seasons. Generally, Chinese cabbage, radish and melon beans are matched with diced meat, dried bean curd, vermicelli, yellow flowers and mushrooms.