Sod rice powder

The rice powder comes from home, from small to large. At home, rice powder is always at the roadside breakfast shop. Powdered rice powder is placed on a large plate, and it is placed on a hot pot to keep it warm. "Boss, have a fried rice powder." "Okay." With the sound coming down, the boss was able to pick up two chopsticks of rice powder and put it in the bowl for ten seconds, and it was in front of you. I like soup more alone, and so do cabbage. But if there's any leftover soup at home, I'll cook the noodles at noon the next day. It's good to eat alone today, to eat with fire. My powder is simple, and if I'm willing to do more today, I'll cut another piece of fat out of pork oil to make noodles. Even if you don't want to, it's better to eat oil, which doesn't taste as good as it does, but it's healthier than it is. It's important to make powder. I always like to make it from home. I'm used to the smell of rice, but it's more resilient, non-fragmentable, and it's the powder that comes out. As for the ingredients, it's very personal. Anything left in the fridge, you can put it inside, and if you like, you can put a spoonful of chili sauce in it, after all, you don't have to eat alone. It'll be easier if you eat casually..