Dry rice noodles soaking steps

Step 1

Faster to eat on the cool water soak for half an hour, the powder to control the dry water, and then soak in about 50 degrees of water for half an hour, boil the water into the soaked powder and then cook for eight minutes or so on the line, so that the powder is fluffy and has a certain degree of hardness. The first thing you need to do is to get your hands on some of the most popular products in the world.

Step 2

If you are cooking rice noodles at home or want to soak them faster, you can put the dry rice noodles in cold water to cook them, and use chopsticks to stir the rice noodles from time to time during the cooking process, and cook them until the water boils and put them on a low fire to cook them for eight to ten minutes. Preferred degree of softness and hardness of different people, you can taste, fish out immediately after soaking in cold water for about a minute, the texture is not as Q-bouncing as the first.

Step 3

If you don't eat in a hurry, it's best to soak in cold water the night before, for the most Q-bouncing texture. In the summer, the temperature is high, pay attention to five or six hours to change the water, so that can be long to put a day or two, too long will not work. Each time you change the water must be controlled dry water, to ensure that the powder is fresh. Must not be soaked in boiling water overnight, if soaked too soft and then boiled, the rice noodles will not be chewy. If you soak the noodles in cool water for a long time, you don't need to boil them again when serving, just scald them in boiling water and take them out with the toppings.

Step 4

If the dry powder is that kind of very fine, you don't need to soak it for more than ten hours in advance, four or five hours in advance on the line, and the heat soaks the time a little shorter.