How to make rice noodles and how to make homemade rice noodles?

Chill the coarse rice noodles with ice water, prepare some garlic and ginger puree, fry a chili oil, the chili oil needs to use tofu milk, which will be more fragrant, and then fry a little peanuts, put the rice noodles and mix well.

How do you make rice noodles delicious? First of all, the egg cake is cut into strips, then the rice noodles are boiled, and then the vegetables are cooked, etc., and they can be mixed together.

The rice noodles are fried like this, they are too fragrant and delicious, not like words.

Ingredients: 230g of rice flour, 100g of potato starch, 2g of salt, 260-280g of freshly boiled water, 20g of vegetable oil.

Production steps: 1. Heat the wok over high heat, turn to the lowest heat, gently pour 230 grams of sticky rice flour into the wok (there will be dust in the force), gently turn and fry for about 15 minutes.

2. Finally, add 2 grams of salt, stir-fry a few times, and turn off the heat.

3. Add 100 potato starch and mix evenly, add 260 or 280 grams of boiling water that has just been boiled, the water does not have to be used up, depending on the water absorption state of rice noodles. Mix into a flocculent shape while pouring.

4. Rub the gloves while they are in the tropics. After kneading into a large ball, pour in 20 grams of vegetable oil, soybean oil or corn oil, and the non-GMO soybean oil used here. Continue to knead, the rice dough absorbs the oil, knead smooth, and then you will feel that the rice dough is elastic.

5. This kneades it.

6. Flatten with a dough sheeter, or roll it by hand.

7. Use the round knife of the dough sheeter. It comes out as round rice noodles, and it can also be made into wide noodles, which are long and flattened.

8. Finished product drawing.

Ingredients: 30 grams of water-milled rice flour, 30 grams of wheat starch, 30 grams of tapioca starch, 100 grams of water, 10 grams of odorless vegetable oil.

1. Preparation: Boil a pot of water and cook rice noodles for a while; Prepare a large bowl of cold water, soak rice noodles for a while, put the lid of Xiaomei's main pot in a dry bowl, point out the scale, and weigh out 30 grams of water and sticky rice flour, 30 grams of clear noodles (wheat starch), and 30 grams of tapioca starch.

2. Use a spoon to mix the powder slightly. As shown in the figure below:

3. Add 100 grams of water and 10 grams of tasteless vegetable oil to the clean and waterless main pot, set the temperature to 100 degrees and speed 1 for 2 and a half minutes.

4. When the temperature reaches 100 degrees at the end of the time, open the lid of the main pot and add the mixed classification.

5. Set the speed for 15 seconds to mix the powder and water.

6. Pour the granular powder into the bowl with the powder before, knead it into a ball, and then knead evenly.

7. Shape into a smooth strip dough.

8. Put in the noodle barrel.

9. Press out the rice noodles on a pot of boiling water (sometimes it is normal for the rice noodles to be a little crooked when pressed out).

10. Enter the water.

11. Wait for all the rice noodles to come out of the noodle tube, break the roots, gently use chopsticks to slightly mess up the sticky end, and as soon as the rice noodles float up, quickly use a colander to take out the rice noodles (be sure not to cook for a long time, otherwise they will melt).

12. Quickly soak the rice noodles in a large bowl of cold water, which will make the rice noodles more elastic.

13. a finished product drawing.

Ingredients: 3 cups of sticky rice noodles, appropriate amount of green vegetables, appropriate amount of beef per mu of rice noodles Production method:

1. Pour 3 cups of rice noodles into the noodle bucket of the flour machine (sticky rice noodles bought in the supermarket are sufficient).

2. Fill the water tank of the flour machine with water.

3. Select the rice noodle type and start the program.

4. After ten minutes, start to produce rice noodles.

5. The rice noodles are very smooth in the water, much like udon.

6. You can mix with your favorite ingredients, such as beef, vegetables, etc. Ready-to-eat.

Ingredients: 3 cups of sticky rice noodles, appropriate amount of green vegetables, appropriate amount of beef.

How to make rice noodles:

1. Pour 3 cups of rice noodles into the noodle bucket of the flour machine (sticky rice noodles bought in the supermarket are sufficient).

2. Fill the water tank of the flour machine with water.

3. Select the rice noodle type and start the program.

4. After ten minutes, the rice noodles begin to be produced.

5. The rice noodles are very smooth in the water, much like udon.

6. You can mix with your favorite ingredients, such as beef, vegetables, etc. Ready-to-eat.

The rice noodles are fried like this, they are too fragrant and delicious, not like words.

Ingredients for homemade rice noodles.

2 cups rice flour with sticky rice starch, 4 tbsp

Salt 1 tsp oil 2 tbsp

2 cups of boiling water

The practice of homemade rice noodles.

Step 1Put 2 cups of dry sticky rice noodles into a pot and stir-fry over low heat for 15-20 minutes;

Step 2: Add 1 tsp of salt and continue to stir-fry for 1 minute;

Step 3: Pour the fried rice noodles into a large container, and slowly add 2 cups of boiling water while stirring (do not use your hands directly when stirring, it is better to use chopsticks, otherwise your hands will be burned);

Step 4 After stirring, the rice flour basically becomes a small ball, then add 4 tbsp potato starch, and when the temperature is slightly lower and your hands can touch it, knead the rice flour and potato starch into a ball while it is hot (don't let it cool, otherwise it won't form a ball);

Step 5: Pour 2 tbsp oil on the rice dough and continue to knead for another 10 minutes;

Step 6: Let the kneaded rice dough stand for 10 minutes and relax;

Step 7: Prepare a slightly larger pot, put more water in the pot to boil, and then put another bowl of ice water next to it;

Step 8: Put the relaxed rice dough into the mold, squeeze it into rice noodles and fall into the boiling water, and when the rice noodles float up, quickly remove them and put them in cold water.