Method:

Wash 200 grams of rice (don’t use rice that is too sticky, Northeast rice should fall into this category) and soak it in 420ML of water for six hours (I soaked it overnight). In the morning, put the rice and water together in a blender and beat into a slurry. Filter out any residue with a strainer. Mix one teaspoon of cornstarch and one tablespoon of cornstarch with 60ML of water, then add the rice milk, add one-quarter teaspoon of salt, and one tablespoon of oil. Just mix it with a spoon.`

Put it in a steamer and heat it up. Pour in a thin layer of batter. If there is minced meat, you can add some to the corners. Cover and steam for four and a half minutes. It is best to use a metal non-stick steaming basin. Stainless steel will stick, so it is best to use a baking sheet. Steam two baking sheets and two discs in one go

Take it out and let it cool for a while and roll it with a spatula. Put it on the plate.

It is very important to drizzle the juice when eating. Use one tablespoon of light soy sauce, one tablespoon of sugar, one tablespoon of sesame oil and three tablespoons of water. Put them together in a pot and bring to a boil. Pack it up at any time. Take.

The method of stir-fried noodles is to stir-fry finely chopped noodles with fresh meat, eggs, shredded chicken, fish fillets, crispy peanuts, sesame seeds, green onions and seasonal side dishes. , green and white complement each other, and the color, aroma and taste are all available.

The noodles used for stir-fried noodles are wide noodles, that is, rice noodles. When frying, first sauté the garlic in oil, then add the flour. When a certain time comes, add lean meat, pork liver, rape leaves and green onions to thicken and stir-fry together, and finally sprinkle with pepper. If you can eat it with chili, it will have a special flavor.