Rice noodles (rice noodles), also known as rice noodles, shredded pork or rice noodles, are traditional foods with a long history in China. It can be used as a staple food or a snack, and it is a rice product that people in several southern provinces often eat.

Dried vermicelli is dried vermicelli with rice as raw material, which is a specialty of rice growing areas in southern China. Dry vermicelli was made in the middle of Ming Dynasty, with a history of more than 500 years, and has a long production history in the south of China.

2. Different raw materials

Rice flour is made of rice. Their cross section is long and round. They are white and tough. After cooking in boiling water, take it out and put it in the broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce are mixed and eaten while it is hot. The vermicelli is similar to it, but it tastes different.

Rice is the basic raw material for the production of dried noodles, including late rice, early rice, indica rice and japonica rice, which are all composed of starch, protein, fat, vitamins and minerals.

3. Different characteristics

Rice flour is a strip-shaped rice product made of fresh rice with amylose content of 20% ~ 25% and moderate gel consistency, which is processed by a series of more than ten processes such as impurity removal, cleaning, soaking, grinding, gelatinization, forming and cooling.

When selecting raw materials, try to use rice with high amylopectin content, which is helpful to improve the quality of dry powder. The experiment shows that late rice and japonica rice have good transparency and high amylopectin content, which are excellent raw materials for making dried noodles. If late rice is supplied with limited silk, early rice and glutinous rice can also be selected and processed at a ratio of 7:3, which can also achieve good results.

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