Rice noodles, millet spicy, minced garlic, spiced powder, soy sauce, white sugar and mature vinegar.

Step1;

Adjust the juice first, add salt, chopped millet, minced garlic and spiced powder to the bowl, pour in hot oil, add some light soy sauce, add a little white sugar to freshen it up, then add some old vinegar, and don't add it if you don't like sour, and then stir well.

Step 2;

Boil the water in the pot, scoop a few spoonfuls into the bowl with mixed juice, then add the river flour into the pot, stir it with chopsticks to disperse it, cook it a little, then put some chopped green onion on it, and you can eat it. The river flour is simple, fast and delicious, and friends who like it can try it.

Guangdong vermicelli is thin and transparent, which can be eaten fried or boiled in soup. So how can we make this vermicelli ourselves at home? In fact, you only need to use a flat container that can be steamed. The trick of making rice is that it must be stirred evenly without granules. When steaming, it depends on the thickness of your rice slurry. Generally, it will be cooked after steaming for 8 minutes.

Formula details: sticky rice flour 150g, salt 3g, thickening starch 15g, water 300ml, vegetable oil 3g and proper amount of vegetable oil (for molding).

The method and formula diagram of Guangdong rice noodles;

1, mix sticky rice flour and thickening starch with water and stir well, then add salt, and continue to stir well after 3g vegetable oil seasoning. Pay attention to mixing and stirring until it becomes granular slurry, and then let it stand for 30 minutes. If you want to taste finer and smoother, you can filter the slurry.

2. Start a steamer, add water, and then boil over high fire.

3. Use a stainless steel shallow dish container, you can use a basin with side dishes. First, apply a layer of cooking oil (for molding) on it and add a proper amount of rice slurry. The rice slurry should cover the bottom of the basin, not too thick, about 3 mm or so.

Tip: When laying rice slurry, you should pick up the stainless steel shallow tray container and turn it around so that the rice slurry can be evenly laid on it.

4. 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.

5. After steaming the vermicelli, first cut it around the container with a knife, so that the vermicelli can be shared with the container, then brush a layer of oil on the vermicelli slightly, slowly remove it, and finally cut it into strips with a knife for storage.

Finished product drawing:

Tips for making Guangdong vermicelli:

1, rice paste must be stirred evenly, and it can't be granular, so that the steamed surface of rice noodles can be smooth.

2. If the steamed rice noodle skin is eaten, first brush a layer of oil on it so that it won't stick together when cutting, and then try to make various snacks according to your favorite cooking method.

3. If you eat it in a short time, you don't want to dry it and store it directly in the refrigerator. Cut it and put it in the refrigerator for 2 days.

4. If you don't eat the rice noodles right away, steam them and take them out, then take them in a place where they can be hung, such as the outer edge of a pole or steamer, and cut them into strips until they don't stick to your hands.

If you have enough time, you can do more. After cutting strips without sticking your hands, leave them to dry for 8 minutes, tie them with ropes at both ends, then continue to dry them into 10 minutes, and keep them in a dry place for 6 months without any problems.