1. Mix the flour evenly, and grind 30g of rice flour, 30g of corn flour and 30g of potato starch.
2. Add a little oil, and it won't stick to your hands when you knead it into a ball. This spoonful of oil tastes inedible and can moisten the dough.
3. Prepare 100g water to boil, and blanch all kinds of powder once.
4. Stir quickly until there is no dry powder, pour in 7g of potato starch reserved before, press the cooked powder into a ball, and continue to knead evenly.
5. After the dough is formed, clean the container wall with a scraper to make it all on the oil-free chopping board. Push away the rice balls by hand, knead them, shovel them up with a scraper, roll them up, push them away several times or knead them at will.
6. Just grab it a few times like mud. If you grab it hard, it will squeeze out through your fingers and knead it a few times (better than dough). It won't take long, about a minute or two.
5, prepare two pots, one pot of water to boil, and the other pot of cold water waiting for the rice noodles to come out. Cold water rice noodles will increase the taste of q bombs. After the water boils, turn to low heat and press into the rice noodles.
6. When the water boils, turn it down. After cooking, the water for cooking rice noodles will have a little rice soup color. The rice noodles won't break when taken out, and they are soaked in the prepared cold water.
7. Cold water is used to shrink the rice noodles in the hot pot, increase the Q-elastic taste of the taste and make it smooth. Take it out and put it in a bowl for later use, so that the rice noodles are ready.
Note: Rice noodles are cooked by scalding, kneading and boiling water. You don't have to cook them over and over again. You can eat it directly with soup. Repeated cooking is as bad as soaking noodles for too long.