2, tapioca flour and water according to the ratio of 1: 2 to mix until there is no particles, and has been put with salt and oil rice syrup mix well, let stand for 10 minutes, with a spoon or chopsticks to mix well. Do not leave lumps.

3. Steam. Prepare two eight-inch flat plate, evenly spread a layer of oil on the bottom of the plate. Boil water in a large pot, scoop 1/4 cup of rice paste into the flat plate, with a clip into the boiling water, put the side of the rotating to make the rice skin even thickness, cover the pot with a lid, steam over high heat for 2-3 minutes. Bell, the disk can be out of the pan with large bubbles.

4, reveal. Steamed river noodles in a pre-prepared cold water basin to soak, or the bottom of the plate to the faucet, with a finger on the edge of the plate to cross a circle, river noodle skin is very easy to uncover.

5, stack. River noodles stacked to remember to smear oil between each sheet. The oil is not too little.

6, cut. According to their own needs to cut the width, and slightly with the hand toggle open, if you want to fry, but also wipe some oil, do not let the river noodle stained.