1 Dry rhubarb rice flour, add proper amount of warm water and mix well. Water should be added slowly. Don't add too much. It's okay to add more noodles, and then knead the noodles with your hands into wet powder. You can form a ball with your hands, but you can disperse when you let go. 2. Boil more water in the steamer. Spread a layer of soybean on the steamer. The eyes in the middle of the steamer are big. You can string a few beans with toothpicks and plug them. Then carefully put a small ball of noodles on the beans, and then leave a little gap between the groups. Then sprinkle a thin layer of dry noodles where you want, because the noodles are not cooked enough, so it will be sprinkled layer by layer. 3 After all the noodles are sprinkled, those who like to eat beans can sprinkle another layer of soybeans on the top like me, cover the lid and time 15 minutes, and then it will be cooked in a short time. 4 Cut it into pieces with a shovel for cooking, and put it out of the pot. First, I sent 2 pieces of total ***3 pots to the next door. Cut them into squares and keep them for others. I can only eat the scraps in the picture, next to it is white sugar. Note: 1. Soybeans are cooked in advance, that is, the small beans used to cook rice porridge in the northeast of Huafandou will not fall from the eyes of the steamer.

2. Add enough water to the steamer, less steam and less cooking. The most terrible thing is to dry the steamer. My family has paid several pots for this.

3. Dry noodles that can't be used up at one time can be frozen.

The endless rice cakes can also be wrapped in plastic wrap and frozen. When eating, it is more delicious to slice and fry after thawing.