Rice is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips with white, fine, light, tender, fine, soft, tough and fragrant characteristics, supplemented by bean sprouts, spinach, shredded coriander, sesame sauce, Chili sauce, garlic juice, ginger juice and mustard. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor. There are many ways to eat dough. In addition to cold food, you can also dry fry. White and bright, crisp and charming, comparable to the shrimp slices at the banquet. There are also ways to eat fried and stewed.

Method for making Hanzhong rice noodles

Rice flour is made into rice slurry by adding water, and then rice with moderate hardness is added.

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

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

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

Such as steaming cold rice noodles.

Add seasoning when eating.

note:

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.

3. Cold noodles must be completely cooled 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.