I was in the dormitory, and the expert who asked for help taught me to make a bowl of noodles. Rice cookers, vermicelli, eggs, onion, garlic, ginger, edible oil, monosodium glutamate, chicken, refined salt and dried Chili. This depends on what flavor you want to eat. If you like Sichuan style very much, then I have a good way to keep it. First of all, you have to chop a little dried pepper, onion, ginger and garlic into a bowl, and then put a little cooking oil in the rice cooker, not too much, just to completely cover the bottom of the pot, that is, you can see that there is oil at the bottom of the pot, not a dry pot. Then turn on the switch and press the pot with your hand to prevent the bottom of the pot from completely contacting the heater and burning the coil wires inside. When the oil starts to smoke, pour it into a bowl with ingredients prepared in advance. Then add water to the pot. When the water is boiled, put it at the bottom. When cooked, scoop it up and put it in a bowl prepared in advance. Add some salt and monosodium glutamate and you can eat it. And if you want to eat eggs with noodles, then all you have to do is put the seasoning you started directly into the smoked oil and then add water. When the noodles are ready, just put the eggs when they are 70% ripe. Of course, this is the practice in Sichuan. If your food is light, you don't have to put dried peppers.