Accessories: towel gourd 50g.

Seasoning: salt 5g, monosodium glutamate 2g, peanut oil 15g, starch 5g and chives 5g.

How to make midge rice noodles;

1. Peel and slice loofah;

2. Wash and shred shallots;

3. Blanch the rice flour (indica rice flour) for later use;

4. Wash and drain the larvae (oyster larvae) and wrap them with starch;

5. Stir-fry shallots and loofah, add broth and 1 bowl of water, cover the pot until loofah becomes soft, and finally add grubs, rice flour and seasoning.