Materials

Rice, red oil chili pepper, soy sauce, vinegar, MSG, sesame oil, pepper oil, ginger and garlic water, salt,

Method

Xinxiang's rice noodles are most famous for their Miao Laotai rice noodles. They are whitish in color, pure and pleasant. People in Xinxiang are also very particular about eating noodles. They will never mess around with seasonings. Simple seasonings such as cucumber shreds, gluten, chili oil, etc. You can also stir-fry it if you like. It has one pot, a few tables and a few benches. The stall opens at five or six o'clock in the evening and lasts until about ten o'clock. It is always crowded every day. During evening self-study in high school, my classmates and I would always stop and eat a portion of Liangpi before going home. After I went to college, the front entrance of Xinxiang University became a gathering place for snacks. There were various cold noodle and rice noodle stalls one after another, and the business was also booming.

Grind rice slurry

1 Use a small spoon commonly used for hot pot to scoop out 1 scoop of soaked rice

2 Scoop out 1 scoop of soaked rice Water, according to the ratio of 1 spoon of rice to 1 spoon of water, put the rice and water into the grinding cup of the cooking machine. Install the grinding cup on the main unit, turn on the power, and grind the rice into rice milk

3. Grinding Strain the good rice milk through a fine sieve. If there are residual rice grains in the fine sieve, put it into the grinding cup and continue to beat it into rice milk. Mix all the rice milk into a basin and scoop it up with a spoon until the rice milk becomes slightly A thick, diarrhea-like liquid

The process of making rice milk

1. Add 1/2 teaspoon of salt into the ground rice milk and stir it in one direction with chopsticks. Stir evenly with the rice milk, put an appropriate amount of cold water into the pot, and bring to a boil over high heat

2. Use a spoon commonly used for hot pot to scoop out 3 spoons of boiling water and pour it into the middle of the rice milk. This is the so-called "pointing the milk"

3 The rice milk will coagulate when it encounters the impact of hot water. Use a spoon to stir the rice milk lumps apart

4. Make the rice milk become a thin, flowing rice milk. (Huixin’s thoughtful suggestion: If the rice quality is not good, it is recommended to add a small amount of starch water after slurry to increase the toughness of the rice skin)

Production method: Mix. Grind the rice into rice slurry and pour it into a steaming plate brushed with cooked oil. Spread it evenly and steam it until it cools down. After it cools down, cut it into 2 cm wide strips and put them into a plate. Blanch them with boiling water. Add half a spoonful of cold boiling water and 100ml of boiling water. Cooked mung bean sprouts, then put kohlrabi, salted vegetables, crispy soybeans and chopped green onion on the rice wrapper, add red oil chili, soy sauce, vinegar, monosodium glutamate, sesame oil, pepper oil, ginger and garlic water to make a juice and pour it on the rice wrapper The flavor characteristics of the finished product: the rice skin is white, spicy and refreshing, appetizing and promoting body fluids, making it a vegetarian snack.