Nowadays, in Tongan and Xiang 'an areas of Xiamen, it is still popular to cook porridge with rice, mix it with sweet potato powder, put it in a stone mortar, knead the rice and sweet potato powder together, then add water to adjust it to a proper consistency, then fry it into pancake skin with an iron pan and cut it into vermicelli with a width of two centimeters. When cooking, add enough oil, add Shanghai oysters, cuttlefish, shrimp and other seafood, and sprinkle some chopped green onion or celery on the surface. You don't have to bother to do it yourself. The steaming method is similar to my old rice noodles, but the amount of sweet potato flour needs to be larger. Raw materials:

Half a catty of steamed sweet potato powder, half a catty of Chinese cabbage, 2 garlic sprouts, 3 tablespoons of canned braised pork, 1 tablespoon of soy sauce 1 2 tablespoons of salt1/.

Exercise:

1. Wash Chinese cabbage, cut into 0.5 cm wide filaments, and cut garlic seedlings into sections;

2. Put oil in the wok, heat it, stir-fry shredded cabbage, add braised pork and seasoning, and add immature water;

3. After boiling, add sweet potato powder, stir-fry slightly, turn off the fire, stew for 3 minutes, fire, gently stir vegetables and kway teow with chopsticks and spatula, collect soup until it is 80% dry, and sprinkle with garlic sprouts.

I have been cooking rice regularly since I discovered the trick of grinding rice slurry with a blender.

Rice cake, vermicelli, rolled rice flour, rice cake, radish cake. . . . . .

Sticky rice noodles outside can't compare with self-ground rice paste. Rice slurry has a fresh rice flavor, and the Dongdong effect is good. The most important thing is to choose the right rice according to different production requirements.

The meal made on Saturday was done in one go on Sunday morning.

Add cucumber, tomato, garlic, eggs and barbecued pork juice to make fried rice noodles, and Sunday lunch is so simple and delicious.

After frying, I felt that the fried rice noodles were not photogenic, so I cut them into strips with raw rice noodles and plain noodles appeared.

Or natural beauty is fresher and more natural! ~

Rice noodle skin is rice noodle skin, which can be steamed, folded three times and cut into strips.

I did it in the previous Vietnamese rolls, and I'm too lazy to paste it.