1. First of all, there are requirements for the rice used for rice noodles. Not all rice can be used to make rice noodles. Nowadays, handmade rice noodles generally use aged early rice, so that the rice noodles made have toughness. Not easy to break.

2. Then the aged early rice can be purchased from the local granary and ground. The aged early rice must be soaked in water. When the rice grains are soaked until soft, use an electric mill to grind the rice into pulp. Pulp.

3. Next, prepare 2 clean bowls. Add an appropriate amount of salt, MSG, and light soy sauce to each bowl, and then put a handful of chopped chives and coriander into the bowls.

4. Then when the time comes, heat up the oil in the pan. Use a spatula to scoop out a little of the hot oil and pour it on the coriander. Pour an appropriate amount of oil into each bowl.

5. If the rice slurry is too dry, you need to add an appropriate amount of water to dilute the rice slurry. The rice milk should not be too dry or too thin. Next, find a flat stainless steel plate, apply a little oil on the plate, and pour the rice milk evenly into the disc, not too thick.

6. Boil water in the pot, put the disc into the pot and steam for 3-5 minutes. Take it out. Brush oil in the middle of each piece. Just cut into strips of the width you like.