Steamed Noodles

Steamed Noodles

1. The rice soup from the cooked porridge

2. Add sweet potato starch, beat in an egg, add a little oil

3. Stir into a smooth paste. (Sweet potato starch is easy to settle, so stir for a while)

4. Take a flat pan and pour an appropriate amount of batter. (I use a pizza plate, the steamed crust should be thicker and more batter)

5. Put water in the pot to boil, put a steaming rack, put the pizza pan on top, cover and steam for about a minute

6. Wait for the batter to solidify and the color becomes a transparent flesh color.

7. Use tongs to pick out the plate and place it on cold water to cool it down so that it’s easy to take out the vermicelli

8. Steamed vermicelli is very tough

9. Put all the steamed noodles on the curtain, it won’t stick

10. Slice it, you can fry it, or make soup

Tips:

1. The amount of starch depends on the consistency of the rice soup, the toughness of the noodles with more powder is better.
2. I used two pizza trays alternately, which saves time