Use cooler, warmer water to make a thicker, softer noodle. If the water is cold, the noodles will be loose and not easy to knead. If the water temperature is too high, the noodles will be burned and balled up. Add the water slowly to the glutinous rice flour with water and be careful not to add too much.

When and glutinous rice flour, wait until after adding water to the inside, be sure to quickly and glutinous rice flour, otherwise the production of flour will easily fall apart, but also may cause half of the raw noodles, half of the cooked noodle problem occurs.

In the process of using glutinous rice flour, we need to pay attention to a lot of issues, including the temperature of the water added to the master is very important, in addition to the above to introduce these techniques will be to a certain extent, to solve the problem of glutinous rice flour and the noodles when the split.

The food you make will look better and taste better. Usually you can make some appropriate food made of glutinous rice flour, most of this kind of food taste is very good, and the nutritional value will be particularly rich.