What are the methods of making handmade rice noodles?
Handmade rice noodle production method a
1, to the grain machine noodle bucket into 3 cups of rice flour (supermarkets buy sticky rice flour can be)
2, the water tank is filled with water
3, select the rice noodle pasta category, start the program
4, ten minutes later, began to out of the rice noodle
5, the rice noodle over the water is very smooth, very much like udon
6, the rice noodles are very taut, and do not melt in water
7, can be mixed with personal preference of ingredients, out of the machine to eat
Handmade rice noodles what are the methods of production?
8, Beef and green vegetable noodles, delicious.
Handmade rice flour production method two
1. Selection of rice: rice flour with rice is required, not all the rice can make rice flour, now handmade rice flour is generally used to age the early rice, do out of the rice flour is tough, not easy to break. The aged rice can be purchased from the local granary.
2. Grinding: Soak the aged rice in water, and then use the electric mill to beat the rice into pulp when it is soaked until the grains are fluffy.
3. Steaming: If the beaten pulp is too dry, you need to add the right amount of water to dilute the rice pulp. The rice pulp should not be too dry, not too thin. Next find a flat stainless steel plate, smear a little oil on the plate, evenly pour the rice paste into the disk, not too thick. Bring a pot of water to a boil and place the disk in the pot to steam for 3-5 minutes. Brush the center of each slice with oil. Cut into strips of your preferred width.
4. Another way to do this is to boil water and pour the beaten rice paste into a strainer. Cook the rice noodles in the water for 3-5 minutes, strain out, and pass through cool water.
What are the methods of making handmade rice noodles?
Handmade Rice Vermicelli Method Three
1: Selection of Rice. Choose rice that has been stored for a year and has a low viscosity
2: Wash. Wash the rice and put it in a large sink
3: Soak it. After putting it in a large sink, soak it for about three to four hours
4: Mill the rice. After the rice grains absorb water to soften, and then a little groundwater, with a stone mill slowly grinding into powder liquid form, used to be the old stone mill, relying on human or animal power in the push grinding, now is the use of electric rice milling machine in the do
5: pressure dry. Ground rice pulp into the cotton bag with many pores, tighten the mouth of the bag, apply pressure to remove water, so that the water in the rice pulp can be completely discharged into a snow-white block of wet starch
6: kneading. Knead it again with your hands and put it into a vat with a caliber of about three feet and a depth of about two feet and stir it to make it very pliable
7: Stirring (Fold the rice dough into a cylinder). After a day's rest, it is then made into kuey teow, which is about one foot around and seven inches high
8: Steaming (kuey teow). After steaming the dough, put it into a steamer basket for about half an hour and take it out when it is about seven minutes old
9: Stirring. Put the steamed kuey teow into a blender
10: Whirl the rice flakes. Put the rice into the wheeled kuey teow machine and press it repeatedly to make tough rice flakes
11: Squeeze the rice flour (the rice flakes pass through the fine holes of the "copper piercing", and the rice flour will be shaped). The rice sheets are rolled into a cylinder and pushed into the press (copper piercing) with holes cut into the bottom to make the rice vermicelli
11: Squeezing rice vermicelli (the rice vermicelli is formed when the rice sheets pass through the holes)