1. Clean the grass head. Drain the water and set aside.
2. Pour an appropriate amount of stalk rice noodles into a clean basin.
3. Add one and a half spoonfuls of sugar.
4. One and a half tablespoon of salt.
5. Pour a glass of water.
6. Use a manual whisk to beat evenly. Lift the egg beater and drip it slowly. Slight consistency.
7. Put in a handful of grass heads.
8. Just stir well. There is no technical content.
9. Clean a pan without a level and turn on a low heat. Pour in canola oil.
10. Shake well to the bottom of the pot.
11. After the oil is warm, pour in the entire mixture. Spread evenly with a spatula to cover the entire pot. Fry slowly for a while, then hold the handle of the pan with your left hand and shake the pan. Nonstick pan, fry until golden brown on one side.
12. Then turn it over and fry the other side until golden. The batter is relatively large. There is a trick to turning it over. You can clean the lid with your right hand, and gently pour the batter directly on the lid. The fried side is in contact with the lid. Then turn the pan upside down on the side that has not been fried, and then flip it in.
13. Fry golden brown on both sides, then pour it on a clean chopping board.
14. Cut into eight pieces evenly.
15. Serve and eat while it's hot.
Tips:1. If you don't like stalk rice noodles, you can change to all-purpose flour. The amount is okay, add water and stir evenly to have a slight consistency, but it will be a little resistance to stirring. 2. Turn over and pay attention! 3. You can also fry into slightly smaller cakes in batches, I just cook them whole, haha!
