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

Step1;

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

The second step;

Boil the water in the pot, scoop a few spoonfuls into a bowl filled with mixed juice, then add the rice noodles into the pot, stir them with chopsticks, cook them a little, add some chopped green onion, and you can eat them. Rice noodles are simple, quick and delicious, and friends who like them can try them.

Guangdong vermicelli is thin and transparent, which can be fried or cooked in soup. So how do you make this kind of vermicelli at home? In fact, all you need is a flat container that can be steamed. The trick of cooking rice is to stir it evenly, without particles. It depends on the thickness of your rice paste when steaming. Generally, it will be cooked in 8 minutes.

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

Method of making Guangdong rice flour and its formula;

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

2. Start the steamer, add water, and then bring it to a boil.

3. Using stainless steel shallow dish containers, you can assemble dishes in pots. First, put a layer of edible oil (for molding) on it and add a proper amount of rice slurry. Rice slurry should cover the bottom of the basin, not too thick, about 3 mm

Tip: When laying rice slurry, you should pick up the stainless steel shallow tray container and turn it over 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, cut it around the container with a knife, let the vermicelli share it with the container, then brush a layer of oil on the vermicelli, take it out slowly, and finally cut it into strips with a knife and save it.

Finished product drawings:

Tips for making Guangdong fans;

1, the rice slurry must be stirred evenly, not in granular form, so that the steamed surface of the rice noodles can be smooth.

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

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

4. If you don't eat rice noodles right away, take them out after steaming, and then take them to a place where you can hang them, 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 the strips without sticking to the hands, let them stand and dry for 8 minutes, tie the two ends with ropes, and then continue to dry for 10 minute. It is no problem to keep it in a dry place for 6 months.