Add starch and sinewy source, the intestinal noodle can be sinewy and smooth, not crumbling.

The method of making rice noodle is as follows:

1, pour a bowl of rice flour into the bowl (here the sticky rice flour and starch and starch, the ratio is 8:1), and then pour a bowl and a half of water and stir, the ratio of flour and water is 1:1.5, stir well and then leave it to stand for 10-20 minutes, so that the rice flour is fully melted.

2, prepare peppercorns, star anise, sesame leaves, ginger slices, carrot slices, onion segments and cilantro, pour a small amount of water into the pot, pour these ingredients in, and cook over low heat for about 10 minutes.

3, pour a small amount of oil in the pot, when the oil temperature is slightly hot, pour in chopped green onions and garlic, stir fry flavor, add soy sauce, oyster sauce, and then add the seasoning water just boiled in, add a pinch of salt, a spoonful of sugar, a small amount of chicken essence, stir well off the heat.

4, take out the flat bottom plate, brush a layer of oil on the bottom of the plate, pour in the rice milk, and then beat an egg and stir, put some soaked rice flour on top, put into the pot, steam over high heat for 2 minutes to get out of the pot.

5. Use chopsticks to roll up the vermicelli, be careful not to pull too hard, put the rolled up vermicelli into a plate, drizzle with soy sauce and you can eat.