1, soaked in cool water: soaked in cool water for more than 1 hour can reduce the starch content, and then add cooking oil and stir, so that the rice noodles loose, should not stick together.

2, hot oil stir fry: the starch in the rice noodles will be pasteurized in the process of stir fry, become sticky, and hot oil stir fry with high fire will make the starch particles accelerate the contraction of the high fire stir fry fast and not easy to stick to the pan.

3, soy sauce out of the pot to put: soy sauce contains starch and sugar, in the process of frying heat and water easily paste, will also produce the phenomenon of rice flour sticky pot, so after frying and then put soy sauce can be.

4, powder vegetables separate fried: vegetables in the frying process will produce water, starch in the water heating will accelerate the speed of pasting, you can put the vegetables fried and then put together fried. Finally put a little scallion to increase the aroma and color can be.