The flour for the rice noodle is rice flour.

Rice flour with water into a slurry to be used, corn starch and cornstarch mixed with a thin paste, with boiling water will be scalded into a paste, cooled rice flour paste mixed with refined salt, oil mixing evenly intestinal powder slurry is ready. Ingredients: 1 cup of rice noodle, vegetables, 1.5 cups of water, the right amount of sauce. One cup of rice noodle, one and a half cups of water, mix well and stir well. Brush the steamer tray with oil, pour in the rice noodle paste, and put in the vegetables.

Doing intestinal flour should be noted:

1, steamed out of the intestinal flour, if the texture feel hard, or see there is the case of cracking, it is because of the water to put less, you need to add a little water to adjust the thinning of the slurry.

2, if the taste is soft or sticky, is the water with more, you need to add more powder to adjust the thick batter.

3, the steam plate should be placed flat, if the plate is too close to the water, put the steam plate rack in the pot.

4, put the batter must be a thin layer, steamed out of the intestinal noodles will be uniform thickness, do not brush too much oil on the plate, so the batter will flow everywhere.

5, the whole process of steaming rice noodle must use the maximum fire, so that it is easy to cook, steamed rice noodle will be smooth and tender.