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

Rice noodles have a very long history in China. In the ancient cooking book "Food Times", rice flour was recorded as "charm". People are used to calling rice noodles "sour rice noodles", "sour rice noodles" and "dried rice noodles", which have the characteristics of rapid and uniform ripening, good cooking resistance, smooth taste and no turbid soup after cooking.

Rice flour is a traditional food in China. Cook the rice noodles in boiling water, then take them out and put them in the broth. Generally add chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce. It can be used as both staple food and snack, and it is a rice product that people in several southern provinces often eat.

Storage of rice flour

Dry rice flour should be bagged and stored in a cool, ventilated and dry place. Fresh and wet rice noodles are best stored in sealed room temperature or soaked in water. Due to the moisture emission during storage, fresh and wet rice noodles will age, harden and break, which will affect the taste. Therefore, the storage time of fresh and wet rice flour generally does not exceed 12 hours.

The storage of sour rice noodles is the most inconvenient. Generally speaking, people put sour rice noodles in bamboo baskets and cover them with wet towels. The sour rice noodles can be stored for 18 ~ 24 hours under the environment that the bamboo basket can be ventilated and the wet towel can release a little moisture downward. Over time, it will be short and broken, or difficult to swallow.