Let me briefly talk about it in the way of our countryside. If it is handmade, you need these things, a large wok, a wood-burning stove, firewood and two steamed rice noodles (similar to the drawer-type rice rolls store on the street, we want his tray instead of a drawer-type frame).

1, grinded by a refiner.

2, burning firewood, wok water, the amount is just when the water surface in the wok is boiling, the steaming plate will not touch.

3. When the water in the pot is boiled, put a layer of oil on the steamer (to avoid sticking to the pot), put the ground and prepared rice paste into the steamer, then put oil on another steamer and size it. Grasp the time by yourself, change the pot as soon as the rice noodles in the pot are cooked, then take down the cooked rice noodles and spread them out, and continue to oil and size them, so that the plates are constantly changed and the rice noodles taken out are complete.

4. Just wait until the vermicelli is superimposed to a certain amount. Take a knife and cut it into vermicelli strips by hand, and the vermicelli is finished.

It's okay to do this on a small scale. Once the quantity is large, you will be busy and the cost will be high. If you go out to do retail, the labor cost is actually not enough for your own use.