Rice vermicelli handmade method: Guangxi vermicelli to rice as raw material, generally with winter rice yellow grain, carefully processed into white rice, with the appropriate proportion of water, soaked for an hour before grinding, it must be ground twice: the first coarse grinding, the second fine grinding, plus three thousandths of the appropriate source of sinew (alum substitute). In this way, the skin becomes soft and tender, white with translucent.
The steamer is made of bamboo, bamboo steamer with square and round two kinds. The production of vermicelli square steamer, the steamer should be airtight and evenly heated.
Steam flour skin, first of all, to boil the water in the steamer, and then in the steamer to lay a good soaked white steam cloth, steam cloth to lay flat close to the steamer, brush on cooking oil, to prevent sticky cloth, drop pulp evenly and to thin, with fire to fire, and especially to master the fire, the fire is too little to cook through the raw pulp is not delicious, fire too much steaming out of the rough flour skin is not enough to smooth and tender.
After steaming the powder, immediately take out the peeling, let it dissipate heat, which is what the Cantonese call the powder, river noodles, pork sausage noodles. Toss with seasoning and serve.
The production of dry rice noodles is: after the heat dissipation of vermicelli spread on bamboo curtains to dry, turning once, so that the two sides are dry and even, to be dried half-dry folded and cut into silk strips, bale tie and then get the sun to dry.
Rice as raw material and water grinding pulp, and then steamed with a steamer into a thin skin-shaped rice processed food, spread in Fujian, Jiangxi, Hunan, Guangdong, Guangxi and other regions. Become the main folk snacks.
In different areas, respectively called vermicelli, river noodles, bra noodles, vermicelli strips, rice noodles, rice noodles layer. Famous are Guangzhou sand river noodles, Xinyi food habit mouth fishing noodles, Zhongshan soup noodles and so on.