The raw material of river noodles is rice, which is washed, ground into powder, added water, made into a paste, steamed in a cage, and cut into strips after cooling. The specific steps are as follows: soak the rice. Soaking rice is the key to making rice flour. The best soaking time is 1-2 hours. Too long soaking time, the rice flour is not smooth and the yield is low. Soaking time is too short, if the milled rice pulp is not smooth, it will affect the texture of the rice flour. Cooking rice flour. This process is equally important to the production quality of river noodles. When cooking rice vermicelli, the main observation is the maturity of the rice vermicelli. Overcooked rice vermicelli do not retain freshness and toughness well, not to mention the undercooked ones. Cool the river noodles. This process is very important for the preservation of river noodles. The correct way to do this is to place the river noodles on a sieve, let them cool and then pack them.

Homemade rice flour, wheat starch, and high gluten flour at home, make a batter and steam it over high heat.

The recipe for river noodles is as follows: river noodle machine steamed river noodles: 6 kg of rice and 3 kg of refined rice into the water soaked for 2-5 hours, add 15 kg of water to grind into rice paste. You can also pan the rice and grind it into powder, then add water to make rice paste. Mix 1 kilogram of starch with 40 grams of gluten source and 30 grams of salt, add 3 kilograms of warm water at 50-60 degrees to make a paste, and then mix it with the rice paste.

1. Mix and stir the ingredients except vegetable oil for molding into a non-granular paste, let it rest for 30 minutes, and then prepare it for boiling in a steamer.

2. Coat the stainless steel tray container with a layer of oil and pour in the appropriate amount of slurry. Spread the paste evenly in the mold and steam for about 5-8 minutes.

3. Take out the steamed vermicelli. If you want to eat it right away, fold the whole piece and cut it into wide strips.

4. If you don't eat it right away, take it out of the steam and put it where you can hang it in the air, then cut it into strips and store it.

5. Rice noodles cut into such width can be eaten with other ingredients.

Extended data: River vermicelli is an important carbohydrate-rich substance that constitutes the body; stores and provides heat; maintains energy necessary for brain function; regulates fat metabolism; provides dietary fiber; conserves protein; detoxifies; and enhances intestinal function. The therapeutic value of river vermicelli lies in replenishing energy: it contains carbohydrates and sugars, which can quickly provide energy for the body. Tranquilizes the mind and removes vexation: carbohydrates can replenish the glucose consumed by the brain, relieving fatigue, irritability, dizziness, insomnia, night sweating, lack of concentration, forgetfulness, extreme thirst, depression, disorders and even hallucinations caused by insufficient supply of glucose to the brain. Detoxification: Increase immune cell activity and expel harmful substances from the body.