1. Mix the flour evenly and grind 30 grams of rice flour, 30 grams of corn flour and 30 grams of potato starch.
2. Add a little oil, and it won't stick to your hands when you knead it into a ball. This small spoonful of oil tastes inexhaustible and can moisten the dough.
3. Prepare100g water to boil, and blanch all kinds of powder at one time.
4. Stir quickly until there is no dry powder, pour in 7g of potato starch reserved before, press the cooked powder into a ball, and continue to knead evenly.
5. After the dough is formed, clean the container wall with a scraper to make it all on the oil-free chopping board. Push the rice balls away by hand, knead them, shovel them up with a scraper, roll them up, push them away several times or knead them at will.
6. Grab it like mud and it will be smooth after a few times. When you grab it hard, it will squeeze out from your fingers and rub it a few times (it is better than dough). It won't take long, just a minute or two.
5. Prepare two pots. The water in one pot is boiled, while the cold water in the other pot is waiting for the rice noodles to come out. Adding cold water to rice noodles will increase the taste of Q bombs. After the water boils, turn to low heat and press it into the rice noodles.
6. After the water is boiled, turn to low heat. After cooking, the water for cooking rice noodles will have a little rice soup color. Rice noodles will not break when taken out, so soak them in prepared cold water.
7. Cold water is used to shrink the rice noodles in the hot pot, increase the Q-bomb taste and make it smooth. Take it out and put it in a bowl for later use, so that the rice noodles are ready.
Note: Rice flour is cooked by scalding noodles, kneading noodles and boiling water. You don't have to cook them again and again. You can eat soup directly. Repeated cooking is as bad as soaking noodles for too long.