Every year near the Spring Festival, my mother will buy some products with good market profits and keep them for a long time. Tired of those exquisite cakes and cakes, I suddenly paid attention to this local traditional rice food. This thing is similar to vermicelli, which can be fried and made into soup, but it is not exactly the same as rice flour bread/chips because of its hardness. As for how to eat; It's true that the Eight Immortals face each other across the sea, so I'll give you two ways to embarrass me first.

1: stir-fried celery and garlic with red, yellow and white vermicelli 200g, two pieces of local celery and garlic cut diagonally, chopped green onion. (If you like, you can cut two pieces of ham sausage. ) Heat the vermicelli in an oil pan, stir-fry until the vermicelli becomes soft, and put it aside first. Heat the oil pan over medium heat, sprinkle with garlic and stir-fry until fragrant. At this time, increase the fire to make the pot slowly turn spicy, add celery and garlic, stir-fry (ham sausage) until it is 67% mature, and stir-fry the fried fans together. Sprinkle some water at this time, chicken soup is better. Stir fry for about a minute. When it is 80% ripe, add a spoonful of rice wine, stir fry a few times, add chicken essence, soy sauce and chopped green onion and serve. Precautions; It is not advisable to fry too dry and put too much oil to avoid getting angry. When the temperature of rice wine is the highest in the pot, the grain flavor of the wine can be fully distributed, and the magnesium in the wine locks the green pigment, so that the vegetables will not turn yellow. The better the soy sauce, the better. If you want the whole dish to be bright and clear, you can put some salt and less soy sauce. 2. Colorful (the name of this dish comes to mind temporarily) 200 grams of red, yellow and white shredded pork, one half shredded horn pepper, chicken breast shredded pork 150 grams, eight half slices of tomatoes, two eggs and one lettuce. Boil a small pot of boiling water first, then scoop up the lettuce leaves and spread them at the bottom of the dish for later use. Then collect the shredded chicken until it is 50-60% mature, drain it and put it in a bowl for later use. Stir-fry the vermicelli until medium-cooked, and put it in another plate for later use. Stir-fry garlic, shredded ginger and shredded pepper in a spicy oil pan, stir-fry vermicelli and shredded chicken, add chicken essence, wine and soy sauce (salt), stir-fry until cooked, and put in a plate with lettuce leaves. Stir-fry the eggs in a medium-hot pan until the yolk does not flow, add the tomatoes, stir fry, add some water to cover the stew, adjust the taste, and directly pour the eggs and tomatoes with juice on the batter. Tip: If this dish is cooked well, it will become colorful and beautiful. Both the freshness of chicken and the sour taste of small tomatoes are dissolved in the powder. You can mix it a little when you eat it, or you can eat it with raw leaves wrapped in vermicelli. The taste is more fresh and unique, and it is not easy to get angry. Please feed yourself well. If there are different cooking methods, they can also be exchanged ~

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