Material: rice flour

Accessories: salt, vinegar, monosodium glutamate, chicken essence, garlic paste water (soaked in garlic paste water), blended oil, pepper noodles, cucumber and bean sprouts.

Tools: basin, pot, steaming tray, steel spoon.

Operating steps:

1, add a proper amount of water to rice flour and make it into a sticky paste.

2. Take the wok and boil it in clear water for later use.

3. Take a steaming tray, brush the oil at the bottom, pour the rice slurry, gently shake it to make it even on the left and right, and put it into the pot.

4. Cover the lid and steam until it bubbles.

5. After cooling in cold water, remove the rice skin and cut it into strips.

6. Take another pot to burn oil. After the oil is boiled, pour it evenly on the pepper seasoning, drop 2 drops of vinegar and stir evenly for later use.

7, bean sprouts blanched, cucumber shredded for use, other favorite ingredients can be placed according to personal preferences.

8. Dish the rice skin, add salt, monosodium glutamate, chicken essence, vinegar, garlic paste, Chili oil and side dishes, and stir well to serve.