Rice paste should be made by measuring 250 grams of rice, 300 grams of water, 25 grams of noodles, 40 grams of peanut oil, the ratio is 1:0.8:10:6, as follows:

Required materials: 250 grams of rice, 300 grams of water, 25 grams of noodles, 2 eggs, lettuce, 3 cloves of garlic, 40 grams of peanut oil, soy sauce in moderation

Specifically, as follows

1, weigh out 250 grams of rice with an electronic scale, rinse it well and soak it in 300 grams of water overnight (in hot weather seal it with plastic wrap and put it in the refrigerator).

2, the rice along with the soaking water into the mixing cup into the rice paste, I chose the point function, about fifty seconds.

3. Pour 25 grams of clarified noodles (also known as wheat starch) into the bowl, pour in about 20 grams of water and stir until there are no particles, then pour into the rice paste and mix well.

4, will be stirred evenly into the amount of rice paste ten percent into a small bowl, put into a pot of water to steam (while steaming and stirring, otherwise the bottom will be coagulated into a ball), the state of the thicker.

5, will be steamed rice paste while hot pour into the remaining rice paste, while pouring and stirring, the formation of raw and cooked pulp, filtered through a mesh sieve.

6, pour in about 20 grams of peanut oil, stir well, the rice paste is ready, the finished picture of the rice paste is as follows.

Note:

1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount.

2, rice flour should be ground with water, so that the rice flour to ensure the delicate smoothness of the intestinal noodles.