The recipe for authentic Cantonese rice noodle paste is as follows:

Tools/materials: 200g of sticky rice flour, 700g of water, 37g of clarified rice flour, 1 teaspoon of oil, 35g of mung bean starch, 30g of hoofstarch, a little chopped green onion, 1 egg, a pinch of salt, a wok, a bowl and a spatula.

1, 200 grams of sticky rice flour, 37 grams of cornstarch, 35 grams of mung bean starch, 30 grams of water chestnut flour with 350 grams of water to form a paste, until no particles, and then put 350 grams of boiling water and continue to stir until melted, put a little salt and a teaspoon of oil and mix well, so the rice paste is ready.

2. Prepare the peanut oil drippings, this is the key to stick to the bottom of the plate.

3. Add eggs and scallions to the rice milk.

4: Coat the bottom of the pan with peanut oil drippings, put the rice mixture into the pan, and see the bottom of the pan bubble slightly.

5: Pour soy sauce over the spread out rice noodle.