The raw material of rice noodles is rice. Wash the rice and grind it into powder, add water to make a paste, steam it in a basket to make flakes, cool it and cut it into strips.

1. Tear the rice noodles into strips and put them in the refrigerator for 1 hour. 2. Scatter the eggs, fry them in a pan, cut them into small pieces, and set aside. 3. Add an appropriate amount of oil to the pan, maybe a little more.

, after the fire is hot, take out the rice noodles from the refrigerator, pour it into the pot, quickly use chopsticks to spread the rice noodles, stir-fry on high heat for a few times, then push it slightly to one side 4. Add the shredded carrots and stir-fry until slightly soft, mix with the rice noodles

Stir-fry together for a few times, pour the sauce over and spread it evenly with chopsticks, finally add the green onions and scrambled eggs, scoop them out and serve hot. Cooking Tips 1. Place the rice noodles in the refrigerator to refrigerate 1

Hours, it won’t stick to the pan easily and won’t break easily when frying.

2. When stir-frying the rice noodles, stir-fry quickly over high heat. Use chopsticks instead of spatulas to stir-fry so that it is not easy to break into pieces. Do not stir the rice noodles too frequently. Add more oil when frying so that the rice noodles are fragrant and fragrant.