Specific raw materials: rice, cold water.
Tools: wooden barrel, rice noodle press
1. Pour the rice into a wooden bucket, soak it in cold water for half an hour, drain the water, and control the drying equipment to grind the rice into flour, or grind the rice into flour with a pulverizer.
We rake rice noodles and cold water together. After we make the ratio of water to flour, it is best to let the surface of the surface rake naturally gather into a plane, and the surface should not be knotted, which is thinner than the glutinous rice balls.
3. Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 15 minutes later, the rice noodles are ripe. Rice noodles are hung for 24 hours, rejuvenated and dispersed in water.
4. When in use, put the rice noodles into the pot and cook until cooked, then soak them in cold water for half an hour, then take them out and dry them.