Materials: 30 grams of water-ground sticky rice flour, 30 grams of clarified noodles (wheat starch), 30 grams of tapioca starch, 100 grams of water, 10 grams of unflavored vegetable oil.

1, preparation: boil a pot of water, a moment to cook rice noodles with; prepare a large bowl of cool water, a moment to soak the rice noodles with, dry bowl to put the small beauty of the main pot lid, point out the scale, weighing out the water-ground sticky rice flour 30 grams, clarified flour (wheat starch) 30 grams, 30 grams of tapioca starch.

2. Mix the powders slightly with a spoon.

3, clean and waterless main pot add 100 grams of water, 10 grams of unflavored vegetable oil, set 2 minutes and a half / temperature 100 degrees / speed 1.

4, the time ends the temperature reaches 100 degrees, open the lid of the main pot, add the mixed classification.

5, set 15 seconds / speed 3 to mix the powder and water.

6. Pour the granular powder into the bowl previously filled with powder, pinch it into a ball, and then rub it together.

7: Shape the dough into smooth bars.

8: Put it into the barrel of the pasta maker.

9: Press out the rice flour on a pot of boiling water (it is normal that sometimes the rice flour will be a bit curved when pressed out).

10, into the water.

11, and so all the rice noodles from the noodle tube out, break the root, gently use chopsticks to the sticky end of the slightly disorganized, the rice noodles float up, quickly with a slotted spoon to fish out the rice noodles (be sure not to cook for a long time, otherwise it will melt away).

12, quickly soak the rice noodles into a large bowl of cool water, which will make the rice noodles more Q-bomb.

13, the finished picture.