Watch the tutorial. I wanted to make my own cold rice noodles in the house, but I fainted after watching it for a long time. Is it better to use flour or rice flour for this cold rice noodle? What is the difference between cold rice noodles and rice noodles?

Is cold rice noodles made of flour or rice flour?

1. The best flour for making cold noodles is medium gluten flour. If you use high-gluten flour, the cold noodle made of low-gluten flour is too hard, and the cold noodle made of low-gluten flour is easy to break. This is why many people make cold noodles that are too hard and chewy. They break when pulled and disperse when steamed.

2, so the most important thing to make cold noodles is to choose the right flour, which is also the most important first point to make cold noodles.

The difference between cold rice noodles and rice skin

1, rice skin: mostly made of high-quality japonica rice, that is, rice. When making, soak old rice overnight, grind it into paste with a stone mill, precipitate, skim off the supernatant, spread it in a multi-layer steamer, steam it with strong fire, and add various seasonings to make rice noodle cold rice noodles.

2. Dough: Make dough with wheat, mung bean powder or sweet potato powder. Making methods can be roughly divided into steaming dough, rolling dough and baking dough. The main production method of steamed rice noodles is to mix flour (washed gluten) or rice flour with water to make paste, put it into a round flat-bottomed metal container, swing the cold-faced container to make the noodles/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer to steam (the steamed round whole skin is about 0.5 cm thick and the diameter is close to 1 m). Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with a straw cutter nearly 1 m long and more than 20 cm wide (the color is slightly different due to different materials). When stirring, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different tastes.

Why do cold rice noodles always stick to the bottom?

1, the first problem to consider is the choice of flour. Many people who make cold rice noodles for the first time use high-gluten noodles to make cold rice noodles, and the cold rice noodles made in this way are generally difficult to succeed. Making cold rice noodles requires high refined flour, even ultra refined flour. On the basis that there is no problem in powder selection, consider the following reasons.

2. First of all, the sticking problem is that the cold noodles are not cooked, so it is necessary to increase firepower or heating time, and the automatic cold noodle machine needs to slow down.

3. Secondly, if the batter concentration is too high or the heating time is too long, the cold noodles will be sticky and cracked, so the batter concentration should be controlled between 14 ~ 18. According to different machines, the batter concentration needs to be fine-tuned. If the cold noodles are hard, it is also because the heating time is too long or the batter concentration is too high.

4, sticky, not strong, easy to break, in the case of excluding the proportion of powder selection and concentration, the biggest possibility is that the heating time is not enough and the cold noodles are immature. Generally, the problems encountered in cold noodle processing can be solved by flour, concentration and heating time. .

Why does cold rice noodles crack?

First, the heat is too small, the temperature is not enough, and it is not ripe.

Cold noodles that break and crack when stirring: generally, it is also the cause of heat. If it is low heat, the steaming time is short and unfamiliar, but it will still steam after a long time. Therefore, I suggest you turn up the heat. Generally, cover two cold noodles with the pot cover for 5-8 days and steam for about 1 minute. Cold rice noodles made at high temperature have the best quality.

Second, it takes a long time to steam and it is cooked.

Cold rice noodles are not ripe, and the quality is definitely not good. I won't elaborate on this. Many people are afraid of being unfamiliar when they cover the pot and want to steam for a while, but steaming for a while will also lead to poor quality of cold rice noodles.

Third, the batter for making cold rice noodles is too thin.

If the pulp is too thin, the quality of cold rice noodles is not good. Everyone should know this, but I don't know the proportion. Let me tell you: generally, 1 catty of flour is just right for 2.5 catty of cold rice noodles. You can weigh the flour in advance, and finally weigh whether the flour paste is enough for the corresponding catty of flour 1:2.5.