Ingredients preparation: early rice, new rice, wheat starch and clear water.

Production process:

Step 1: make rice slurry. Soak the prepared rice in water for one night in advance. Take out the rice, wash it, drain it and put it in a blender. Add 350ml of water according to the ratio of one to one, beat it into fine rice slurry, and pour it into a bowl for later use.

Step 2: Add flour. Prepare another small bowl, pour in 70g wheat starch and 140ml water, and stir well. Pour the flour water into the rice slurry, add half a spoonful of salt and mix well.

Step 3: steam rice pulp. Prepare a flat mold with easy heat conduction, brush a layer of oil on the bottom of the mold, pour a small amount of rice slurry into the pot and shake the whole bottom evenly. Add a proper amount of water to the pot to boil, put the mold on the water surface, cover it with fire, open it after 1 min, and take it out when you see big bubbles in the rice skin.

After taking out the rice skin, let it stand and cool, brush a layer of edible oil on the surface to prevent adhesion, and then carefully uncover the rice skin. In the same way, make rice skin and cut it into the thickness you like.

Step 4: Cook rice noodles. Boil the water in the pot, add the right amount of rice flour, put it in boiling water for a few seconds, then take it out and put it in a bowl.

Step 5: code your favorite vegetables and meat, so that you can make a simple handmade rice noodle.