1, rice skin: mostly made of high-quality japonica rice, that is, rice. When it is made, the aged rice is soaked overnight, grinded into paste by a stone mill, precipitated, skimmed off the supernatant, laid flat in a multi-layer bamboo steamer, steamed on a high fire, and added with various seasonings to obtain the rice cold noodles.

2, dough: use wheat, mung bean powder or sweet potato powder to make dough. The production methods can be roughly divided into steamed dough, rolled dough and baked dough. The main method of making steamed rice noodles is to mix flour (gluten washed out) or rice flour with water to make paste, put it into a circular flat-bottomed metal container, shake the cold rice noodle container to spread the noodle/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer for steaming (the steamed round whole skin is about 0.5 cm thick and nearly 1 m in diameter).

Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with hay cutter which is nearly 1 meter long and more than 20 cm wide (depending on the materials, the color is slightly different). When mixing, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different flavors. ?

What's the difference between rice skin and dough?

1, the dough is made by washing gluten with flour, and it is usually eaten with gluten, while the rice skin is mostly made of rice paste without gluten;

2, the dough is softer, and the cool rice skin is more resilient; ?

3, hot food of dough is more popular, and the most popular way to eat is hot food, while cold rice skin is generally eaten cold, without hot food; ?

4. When eating hot food, the dough is cut wider, while the habit of cold noodles without hot food is generally thinner and narrower.