First, soak the rice noodles in cold water for one night, boil a pot of boiling water the next morning, put the rice noodles in the pot and start cooking. After three to five minutes, remove them and let them pass through cold water.

Second, rice noodles are very fine, so you don't need to soak them for more than ten hours in advance, just four or five hours in advance. Just use some warm water, about 30 degrees. Don't soak them for too long, and the time for hot soaking is shorter.

1. Rice flour is a strip and filamentary rice product made from rice by soaking, cooking and layering, rather than a powdery material made from rice by grinding.

2. The rice flour is flexible and elastic, and it does not paste soup when boiled, and it is not easy to break when dry-fried. It is cooked or dry-fried with various dishes or soup materials, which is smooth and tasty, and is deeply loved by consumers (especially those in the south).

3. Rice noodles and vermicelli are thick and round. When it is made, the rice is first ground into slurry, boiled into semi-cooked powder, then kneaded, squeezed into round powder, cooked and finally rinsed with water. After this process, the powder is flexible and refreshing. With special ingredients and marinade, the flavor is somewhat unique.