1, rice skin: mostly made of high-quality japonica rice, that is, rice. When making, soak old rice overnight, grind it into paste with a stone mill, precipitate, skim off the supernatant, spread it in a multi-layer steamer, steam it with strong fire, and add various seasonings to make rice noodle cold rice noodles.

2. Dough: Make dough with wheat, mung bean powder or sweet potato powder. Making methods can be roughly divided into steaming dough, rolling dough and baking dough. The main production method of steamed rice noodles is to mix flour (washed gluten) or rice flour with water to make paste, put it into a round flat-bottomed metal container, swing the cold-faced container to make the noodles/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer to steam (the steamed round whole skin is about 0.5 cm thick and the diameter is close to 1 m).

Then cool the cold rice noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with a hay cutter nearly 1 m long and more than 20 cm wide (the colors are slightly different due to different materials). When stirring, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different tastes. ?

What's the difference between rice skin and dough?

1, the dough is made of flour washed with gluten, usually accompanied by gluten, while rice skin is mostly rice paste, without gluten;

2, the dough is softer, and the cold rice skin is more elastic; ?

3, hot food with dough is more popular, the most popular way to eat is hot food, while cold noodles are generally eaten cold, without hot food; ?

4. When eating hot food, the dough is cut wider, while the cold noodle habit of not eating hot food is generally thinner and narrower.