1. First, mix the rice noodles with cold water.

2. Cold water+salt boiling

3. Pour boiling water into the rice noodle paste and stir evenly until it is paste. If it is not as mushy as paste, please heat it in water until it thickens.

4. Add the kneaded glutinous rice flour slurry into the mixture of glutinous rice flour and white powder twice. (This is the method of adding half first and stirring evenly. )

5. It will be thicker if all are mixed evenly.

6. Boil a pot of rice moss, and put the thick slurry into a flower squeezing bag.

7. Cut the flower squeezing bag according to the thickness you want, then squeeze the boiling water twice and cook until it floats.

8. Rinse with cold boiled water to cool down. Please don't use ice water or ice, it will harden easily.

9. Like a mimosa, first mix the sweet potato powder with cold water.

10. Pour boiling hot water and stir well.

1 1. Because sweet potato powder will be thicker, it will be adjusted with more water than rice moss.

12. Sweet potato powder+white powder+water (water can be added at last to adjust the consistency). Add the flour twice, put it into the slurry, stir it evenly, then put it into a flower squeezing bag and squeeze it into boiling water. Because sweet potato powder is sticky, the paste should be squeezed into boiling water many times. If it floats and becomes transparent, it can be fished up and iced with "ice water". After freezing, pour out the water.

13. Finished rice moss and vermicelli. Rice moss is not suitable for heating or freezing for too long, so if you want to cook salty rice moss, please put it at the end, and if it is sweet soup with ice, put it at the end. It is better to eat rice moss and vermicelli as much as possible on the same day.

14. You can mix them freely.