How to make vegetarian rice noodles?

Materials: 400g of water gluten and 200g of long-grain rice flour (dry and fine).

Seasoning: 20g sesame oil, 40g sweet noodle sauce, ginger 10g, cooking wine 10g, 30g vegetable oil, 3g salt and soy sauce 10g.

The characteristics of rice noodle vegetarian meat: the meat is flexible and mellow. The method of rice noodle vegetarian meat:

1. First flatten the water gluten into a rectangle, flatten it, steam it in a cage, and take it out. After cooling, the strips of water gluten are made into meat stuffing. Shred tender ginger for later use.

2. Put the sliced meat into a container, add salt, soy sauce, sesame oil, sweet noodle sauce, shredded ginger, cooking wine and fresh soup (100 ml), mix well and slightly dye for later use.

3. Mix the marinated meat blank with rice flour, put the meat blank horizontally in a big soup bowl, put it in a steamer, steam it for about half an hour, and take it out of the turning plate.