There are two main methods for processing rice noodles: one is made by grinding rice after fermentation, commonly known as "physalis rice noodles", the process is complex and the production cycle is long. Its characteristics are: rice noodles have good bones and muscles, are smooth and sweet, and have the fragrance of rice. It is also a traditional production method.

The other is to grind the rice and put it directly into the machine for extrusion. The heat of friction causes the rice to gelatinize, which is called "dry slurry rice noodles". Dried rice noodles become "dry rice noodles" after being dried in the sun, which is easy to carry and store. When eating, steam and cook until it swells. Dry pulp rice noodles have hard bones, chewy texture and long threads, but lack the fragrance of rice.

How to make "dry rice noodles":

The first step is to wash the rice. The rice used to make rice noodles is not ordinary rice, but rice with a content of 20%-25%. Fresh high-quality rice with amylose and medium gum consistency is used as the raw material. All the selected rice is poured into a large rice washing tank, and the washed rice is continuously washed with running water and then transferred to a larger rice washing area covered with gauze. Basket to remove excess water. The washed rice is ready to be put into the rice crusher.

The second step is to use the rice crusher to beat the rice into a paste. Add an appropriate amount of water to ensure that the rice paste is sufficiently sticky.

The third step is the most critical in the entire processing process. The rice paste is directly put into the rice noodle machine and squeezed through the friction of the machine. After heating, the linear rice noodles will come out of the machine mouth like silk. At this time, you can't just sit back and watch. Use a flat-bottomed dustpan to catch the rice noodles and slowly rotate them to coil the rice noodles. When the coil reaches a certain size, use scissors to cut the rice noodles, put the coiled rice noodles aside, and repeat the process just now. The whole process requires a fan to dissipate heat, because the freshly rolled rice noodles are not sufficiently cooled and will stick easily. Together.

The fourth step is to store. The shelf life of rice noodles is about one day in summer, but it can be stored at low temperature for a month. In winter, it can be stored at room temperature for several days, but fresh rice noodles are the most delicious. The method may seem simple, but in fact every step is very important and requires strict operation.