Practice of Northeast Dahuangmi Rice Cake

1 dry rhubarb rice flour, add appropriate amount of warm water and stir well. Add water slowly. Don't add any more. Add more noodles, and then rub the noodles into wet powder by hand. You can rub it into a ball by hand, but it will fall apart as soon as you let go. 2. Boil more water in the steamer. Spread a layer of soybeans on the steamer. The eyes in the middle of the steamer are very big. You can string a few beans with a toothpick and insert them. Then carefully put a small ball of noodles on the beans, and then leave a little gap between the groups. Then sprinkle a thin layer of dry noodles where you want, because the noodles are not cooked enough, so they will be sprinkled layer by layer. After all the noodles are sprinkled, those who like to eat beans can sprinkle another layer of soybeans on it like me, cover it and time it 15 minutes, and it will be cooked in a short time. 4 cut into pieces with a shovel for cooking and take it out of the pot. First, I sent 2 pieces of ***3 pots to the next door. Cut them into squares and leave them to others. You can only eat the leftovers in the picture, with sugar next to it. Note: 1. Soybeans are cooked in advance, that is, adzuki beans used to cook porridge in northeast Mi Dou will not fall from the eyes of the steamer.

2. Add enough water to the steamer, steam less and cook less. The most terrible thing is to dry the steamer. My family has paid several pots for this.

3. Dried noodles that can't be used up at one time can be frozen.

The endless rice cakes can also be wrapped in plastic wrap and frozen. When eating, it is more delicious to slice and fry after thawing.