Corn starch is also called corn starch. The common name is six bone powder. A yellowish white powder. It is made by soaking corn with 0.3% sulfurous acid, crushing, sieving, precipitating, drying and grinding. Ordinary products contain a small amount of fat and protein. Strong hygroscopicity, up to more than 30%. Cleaning equipment includes vibrating screen, specific gravity stone remover, permanent magnet roller and wheat washer.
Extended data:
Cooking skills of cold rice noodles;
1, when kneading dough, you must wake up for a while to make gluten;
2. Use high-gluten flour, and finally the gluten is agglomerated. If medium gluten flour is used, there will be some finely divided noodles, which will have little effect on the finished product after filtering;
3. The process of facial cleanser should be repeated many times until gluten is finally left;
4. The washed gluten can be used for cooking, or it can be directly steamed and put into cold noodles. There is a hole inside, and the entrance is chewy, which means it is clean;
5. The washed flour slurry should be fully precipitated before use;
6. Pour the thick batter directly into the flat plate. It is said that you can also brush a thin layer of oil on the flat plate and then pour in the batter.
7. Adjust the amount of batter by yourself, neither too much nor too little. For the above weight, you can make 8 cold noodles with a 9-inch pizza tray, which is enough for two people.
8. When the cold noodles become transparent, they can be taken out immediately, and steaming for too long will lead to hardness;
9. Contact cold noodles with water. After taking them off, you can wash them again in pure water to keep them clean.
10, the finished cold rice noodles should also be brushed with oil to avoid sticking together;
1 1, Chili oil, you can add some sesame seeds, which is more fragrant;
12. If you like garlic, you can add a little garlic paste to the cold rice noodles.
Refer to Baidu Encyclopedia-homemade cold rice noodles