Ingredients: a bag of vacuum rice flour, two spoonfuls of bibimbap sauce, half a spoonful of soy sauce, a little sugar and a handful of coriander.

Exercise:

1. Prepare materials, wash and chop parsley.

2. Boil the water in the pot, pour a bag of rice flour, cover and soak for three minutes, then break it up with chopsticks, cover and stew for two minutes, then remove and drain.

3. Drain the oil in a hot pot, pour the blanched rice flour, add two spoonfuls of bibimbap sauce, half a spoonful of soy sauce and a little sugar.

4. Medium heat, stir-fry rice noodles with chopsticks.

5. After frying, add a little water and continue to fry until the water is dry.

6. Add chopped parsley and turn well.

| 2. Dian Wei Pot Rice Noodles |

Ingredients: rice noodles 120g (in most soup bowls), minced meat 50g, pea tips, leeks, bean sprouts, pickles 10g, refined salt and Chili oil 2g, salted soy sauce 3g, ginger and white pepper 1g, and sparerib soup 65438.

Exercise:

1. Prepare rice noodles first, cook them in a large pot with cold water until the water boils, turn off the fire and stew for 10 minutes, rinse them with cold water, and then soak them. When in use, it is taken out and drained.

Chop the meat and add some water to make it disperse easily. Wash and pick all vegetables. Dice leek, chop sauerkraut, chop ginger into paste, and boil sparerib soup.

3. Put a small pot on a big fire, add boiling soup, add white pepper and Jiang Mo when boiling, chop the meat, stir well, then add salt, salted soy sauce, kimchi powder in turn, and then add rice flour. After boiling, add leeks, pea tips and bean sprouts, and wait for the soup to boil. Pour Chili oil before taking out the pan. Pour it into a soup bowl with ordinary noodles and garnish with chopped green onion and coriander.