225g of dried noodles, 25g of cassava flour, 4g of salt, about 250g of boiled water, and half a tablespoon of olive oil+appropriate amount coated on the vessel.

How to do it

1. Production process: Sieve flour and cassava flour, add salt and mix well. Prepare an oiled container and a wet cloth. Production: put the prepared powder into a deep pot, pour boiling water into the pot and stir quickly. Mix well, cover with a wet cloth and bake for about 3 minutes. After baking, add half a tablespoon of oil and rub until soft, then set.

2. Modeling: Cover the dough with a wet cloth to avoid drying, and take out a small amount for use at a time. Take a proper amount of dough, knead it into an olive shape with two ends, and steam it on an oiled vessel.

3. Steaming: prepare a pot of hot water, steam with silver needle powder after boiling 10- 15 minutes. In fact, you can put some oil on the silver needle powder and steam it together, but Wincy thinks that if you separate the silver needle powder, the heat distribution will be more uniform. After finishing, you can make different dishes: you can add XO sauce to fry shredded ham, shredded radish, shredded broccoli and so on. Simply add the soup, add some chopped green onion and cook it into soup powder.