150g sticky rice flour, 15g clarified rice flour, 30g cornstarch, 1/4 tsp salt, 1 tbsp oil, 450ML water, shredded mushrooms, chives and shrimp.

1. Tapioca flour is best.

2. The batter should be mixed well every time before steaming to prevent it from settling.

3, every steamed rice noodle, dish should be wiped clean and then coated with oil before steaming the next.

There are many kinds of sauces for rice noodle

My personal favorite is soy sauce and garlic oil.

Minced garlic and soy sauce (Cantonese seafood soy sauce is a little more delicious, if you have the conditions to use marinade, more flavorful than soy sauce)

Cut the garlic into fine minced, and then fiercely hot oil frying (oil try not to be too much more than the minced garlic, to avoid waste), frying until golden brown (pay attention to the fire, easy to fry black), and then pour into the soy sauce to mix well.