Homemade Rice Noodle Roll

Online purchase of 100g rice noodle rolls.

Add 170g to 200g and mix evenly, let it sit for 10 minutes (I added 170g)

The newly bought stainless steel pan is relatively small, so brush a thin layer of cooking oil.

Beat the eggs and use.

Pour in a large spoonful of rice noodle batter, add some beaten eggs, and then add a little crown daisy leaves (you can add any vegetables you like).

Steam the second batch (2 minutes each time, until big bubbles appear).

My plate for rice noodle rolls should be the smallest; you need to see if your own pot can fit it. Once steamed, use a scraper to lift it up.

My home only has this iron pot whose opening can fit the rice noodle roll tray (measure the size before buying).

Prepare the sauce.

Once the rice noodle rolls are all steamed, place them in a plate. You can cut them into sections or leave them uncut. Pour in the sauce, garnish with chopped green onions and red chili for decoration, and they will have a delicate and smooth texture.