2. Add water to sticky rice flour and thicken starch and stir evenly, then add salt and 3g vegetable oil to taste and continue to stir evenly. Pay attention to mixing and stirring until it becomes granular slurry, and then let it stand for 30 minutes. If you want a finer and smoother taste, you can filter the slurry.
3. Start the steamer, add water and bring to a boil.
4. Using stainless steel shallow dish container, you can assemble dishes in pots. First, put a layer of edible oil (for molding) on it and add a proper amount of rice slurry. Rice slurry should cover the bottom of the basin, not too thick, about 3 mm
5. Tip: When laying rice paste, you should pick up the stainless steel shallow container, turn it over and let the rice paste spread evenly on it.
6. Put the container covered with rice skin into a boiling steamer and steam for about 5 minutes. Pay attention to the length of time according to the thickness of the mold.
7. After steaming the vermicelli, cut it around the container with a knife, let the vermicelli share with the container, then brush a layer of oil on the vermicelli, take it off slowly, and finally cut it into vermicelli strips with a knife for preservation.