Mill equal amounts of old bag of rice and water, pay attention to the speed of the pulp should be uniform, otherwise the heat of the grinding machine will lead to too much cooked pulp and affect the quality of the intestinal noodles.

Generally, the traditional old store should be used to store more than half a year of aged rice, the worse the staining the better, water soaked to the hair rise, stone grinding, add water to make it into pulp. The secret of the rice paste recipe lies in the proportion of water in the recipe of rice paste for rice noodle is the key to success or failure! Experienced masters can know whether the steamed rice noodle is smooth or not by touching the rice syrup. There are two genres of Cantonese rice noodle, namely, braa rice noodle and hand-pulled rice noodle, so the recipe of rice noodle batter will be different accordingly. In the common Brahmaputra rice batter recipe not only has sticky rice flour, cornstarch and cornstarch, but also the most important one is - clarified noodles.

500 grams of water-ground sticky rice flour, 50 grams of cornstarch, 20 grams of oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, 50 grams of cornstarch. Note that the kneading must be slow, the inside of the lumps is not good. Water should not be put at once, but divided into two, in the process of mixing the appropriate additions. Finally add water, on the good rice noodle rice paste recipe with a good rice paste with a hand to go fishing when the rice paste will leak from between the fingers, neither too thin, nor too dry. The open good rice noodle rice paste is very delicate and smooth.