1. Rice flour is added with water to make rice slurry, and then rice with moderate hardness is added;

2. Mash the rice with a spoon and soak it in rice slurry overnight;

3. Pour the mixture into a container, stir at high speed for a few minutes, and then filter with a sieve;

4. Filter-press the remaining rice residue in the filter screen into rice slurry with a spoon;

5, such as steamed cold rice noodles.

But pay attention to the following points:

1, Hanzhong rice skin should be steamed thicker and cut wider to be authentic;

2. Sticky rice noodles, commonly known as Lailai rice noodles, are put together with glutinous rice noodles in shops in China. Don't use rice noodles from American stores, which taste wrong and have small particles;

3, cold noodles must be completely cold before they can be removed, otherwise they will stick;

4. The purpose of adding rice is to soften the cold rice noodles, and the steamed cold rice noodles are too hard. This amount of water is only a reference, and can be increased or decreased according to your own preferences. If you like hard, add less water, and if you like soft, add more water. But don't add or subtract too much water, remember.

Cut the steamed cold noodles into strips, and mix with seasonings or side dishes such as gluten, Chili oil, vinegar, seasoning water, salt, monosodium glutamate, hemp juice, shredded cucumber or cooked bean sprouts to serve. (Tastes better)