Just as there are many ways to eat pasta in the north, our rice noodle bait silk eating method in Yunnan is also a lot of tricks. Steaming bait silk is one of the more special methods of making bait silk.
The rice is steamed and made into square pieces, which we call "bait blocks". Then cut evenly into thin wires, add a small amount of rapeseed oil and mix well, then steam in a large cage drawer until it is slightly soft but does not stick to a lump with chopsticks.
If it is not steamed to that point in time, the bait will be slightly dry, and there is a smell of lettuce oil, which not only affects the taste, but also is not good for the body. We picked out the hot air and put it into the bowl, added the leek segments and bean sprouts that were blanched in advance, then added salt, sugar, monosodium glutamate, sweet soy sauce, garlic paste, sauerkraut (you can also add capers), and finally added a spoonful of red oil cheeks, stirred evenly to eat while hot, but because the bait silk has a certain stickiness, it still takes some time and strength to mix the condiments well!