1, add water to rice flour to make rice slurry, and then add rice with moderate hardness;

2. Mash the rice with a spoon and soak it in rice slurry for one night;

3. Pour the mixture into a container, beat it at high speed for a few minutes, and then filter it with a sieve;

4. Press-filter the remaining rice residue in the filter screen into rice slurry with a spoon;

5, such as steaming the cold skin.

But pay attention to the following points:

1, Hanzhong rice skin should be steamed a little thicker and cut wider to be authentic;

2. Sticky rice noodles are commonly referred to as Lailai rice noodles, which are put together with glutinous rice noodles in China stores. Don't use riceflour from American stores, it tastes wrong and has small grains;

3, cold skin must be completely cold before it can be removed, otherwise it will stick;

4. The purpose of adding rice is to make the cold rice noodles soft, and the cold rice noodles steamed with whole rice noodles are too hard. This amount of water is only a reference, and can be added or subtracted according to your own preferences. If you like it hard, add less water, and if you like it soft, add more water. But don't add or subtract too much water, remember.