When we usually steam rice, there will always be some rice left over. This rice can be used to make spicy strips, so don't waste it. We put the rice in a big bowl, then add a bowl of starch, a bowl of flour, a spoonful of Chili noodles, and two spoonfuls of soy sauce. The main reason for adding soy sauce is to adjust the color, and then the spicy strips are more appetizing. Then we start to mix them evenly and knead them into dough. After kneading for a while, it will be a little sticky, and we can add less flour. Because rice is different, the amount of flour added is different. Let's just knead the noodles until they are moderately soft and hard. Then sprinkle a little flour to prevent it from sticking. We roll the noodles into cakes with a rolling pin, fold them in half, then roll them open, and repeat them several times. We crush as many grains of rice as possible in the noodles, so that the dough can be more gluten-free, and the spicy strips made are delicious and chewy. Finally, we roll the noodles into a rectangular big cake and cut it into long strips. Don't cut it in the first three cuts, and then cut it in the fourth.
We just hold them one by one, so that they are easy to tear when eating. If they are all cut off, all the noodles will be sprinkled. After cutting, steam the noodles in a pot, brush them with a little oil, and steam them for about ten minutes to set the noodles. Then take out the noodles and let them cool to dry the water on the surface. Let's find a big bowl, and put two spoonfuls of fine pepper noodles, one spoonful of spiced powder, one spoonful of cumin powder, one spoonful of cooked sesame seeds, and a little salt into it, and mix well. Put oil in the pan. When the oil is hot, pour the prepared ingredients into the pan and stir-fry. Turn off the heat after stir-frying, then stir-fry the noodles for a few times, so that each one can be evenly coated with seasoning, and then you can eat out of the pan.