1. Open the wrapper bag and take out the wrapper in the vacuum bag.
2. Put the dough directly on the steamer drawer and steam it for 8 to 1 minutes like steamed bread. When the dough is scattered, gently spread it out with chopsticks and continue steaming for 1 to 2 minutes.
3. Take out the dough, let it cool a little, pick it up with chopsticks, add the dough juice and pepper packets, and stir well.
cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi province, are the general names of rolled noodles, rice noodles and stuffed noodles. It is popular in northern China, and it is a rare natural green pollution-free food. Due to different raw materials, production methods and regions, there are hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2, years.