I used a handful of glass noodles, and if you hold it with your hand, it's a handful.

It's better to soak glass noodles in lukewarm water for about 30 minutes. If you're busy, you can boil it right away in boiling water. When you soak the glass noodles, the glass noodles float up, so it's good to press them with a plate or something. When the water boils, add the soaked glass noodles and boil it for about 3 minutes. If you don't want to boil it, you can boil it for about 6 minutes. I'm going to stir-fry it again anyway, so it doesn't matter if it's a little undercooked. Turn on the tap water, rinse it slightly, and drain the dried glass noodles.

Shred the carrots. You can chop the onions too.

Since the glass noodles are too long, cut 2-3 equal parts and adjust the length, and mix them with the shredded carrots. Heat the pan and stir-fry about 1 tablespoon of grape seed oil. If you run out of oil while frying, add some more. Add 2 teaspoons of salt, 1 teaspoons of brown sugar, and a little bit of white pepper and stir-fry it. If you put soy sauce instead of salt, it can get greasy, so I recommend salt.

Cool the fried glass noodles down a little by little. If it's too hot, the steam can get squishy, and it's hard to roll because it's hot.

When you put seaweed on it, you make sticky rice paste and stick it on. Even if you make flour paste, it falls off easily, so I made sticky rice paste and fried it, and it sticks very well. I added 2 tablespoons of water to 1 tablespoon of glutinous rice flour.

The concentration is not very thin or thick.

I like gimbap for seaweed. Cut the seaweed in half and divide it into two again, so that one sheet of seaweed has four equal parts. Fold the seaweed and make a line and cut it with scissors.

It's convenient to make small gimbap like this.

Add the stir-fried glass noodles.

Spread sticky rice paste on the end of the seaweed.

If you roll it, it's done!

The color is pretty when you make a dental floss, but in fact, the first thing you do can shorten the cooking time. You can just make it with bottled water without dental floss. Let's smash three of them into 400ml of cold water and strain them through a sieve for 15-20 minutes. It comes out faster if you boil it in warm water, and in this case, you must cool it down.

Make about 400ml of each ice cubes in 300ml of dental water. Frying clothes always swell better when it's cold.

Sift 2 cups of frying powder. That way, it gets a lot of air and the batter swells up. Add two yolks of egg and add dental water. Stir gently with chopsticks. Leave the crumbs to rest. If you stir it too much, it becomes persistent, so it's not crispy. The concentration of the batter is watery enough to flow down. Isn't it pretty to have fried dough with some water? If you don't have it, it doesn't affect the taste. It's just that the color is pretty, which makes you want to eat...

Put some frying powder on the seaweed roll

Put it in the batter

You can coat it evenly.

The temperature of the oil is the right hot tool when it comes to mind after dropping the batter. Another way is to put frying wooden chopsticks on the floor, and if there are seven to eight bubbles, it's the right temperature. To prevent the oil from splashing, don't put it from the center, but put it in the edge of the pan by rolling the seaweed roll.

Isn't the color pretty because it's a seaweed roll with dental flakes?