How to cook rice with oil and rice noodles

The main raw material of fried rice is the by-product of processing mung bean vermicelli. The processing of vermicelli is very complicated. The first process is called bean scalding. After the mung bean is scalded, the soaked and swollen mung bean is pushed with a stone mill, and the mung bean pushed out by the stone mill becomes soybean milk. Soybean milk is filtered to remove residue, leaving starch. At this time, when starch is mixed with water, it must be precipitated for many times to get dry starch, and then it will enter the next process. The main raw material of oil rice-oil powder (scientific name powder slurry) is produced by precipitation fermentation. When I was a child, the people in the powder mill often pushed the waterwheel modified by oil drums, filled with oil powder and sold it to various villages.

Of course, the oil powder of the oil powder rice can also be homemade, but it is more troublesome. When making pulp, first soak mung beans in water to make them swell, grind them into coarse pulp with a food processor, filter them with gauze to remove residues, and then put them into pots or cans. After a day or two, the starch slurry fermented and turned sour.

Boil the oil powder with appropriate amount of water, add the washed millet, soybeans, mung beans and peanut beans, and cook into porridge. After cooking, add radish strips and other vegetables (these were only used before. After the noodles are cooked, season them with chopped green onion (that is, pour hot chopped green onion oil into the noodles), and then take them out of the pot. I like to eat spicy food, and then add goat oil pepper. Tastes better.