Mixian Training Learn Mixian Techniques How to make Mixian

You can go to a professional chef school to learn, and the teacher will teach you by hand, and you can learn it in 2-3 days.

The rice noodles on the market include Liangpi rice noodles, casserole rice noodles, Huajia rice noodles or Yunnan rice noodles, and various methods are different, so it is recommended to find an experienced teacher to teach.

You can go to a professional training school to study, and if the teacher teaches you by hand, you will naturally learn pasta rice noodles.

It's good to learn technology, and now many students don't study anymore to learn technology, which shows that many people think it's right to have a technology.

Now in this society, anyone can not find a job, but people with skills must find a job, if you learn technology, you can go to Chengdu to learn Sichuan cuisine chef, chefs are very popular now.

You can find a professional rice noodle teacher.

At present, the catering industry is also the most popular industry, just look at how many Sichuan restaurants there are in the country now. To learn Sichuan cuisine, the authentic place is Chengdu. Of course, you have to find a more formal, Chengdu snack training place.

Each school has its own professional characteristics, so you can only choose a major that you are good at and are interested in, and then choose a school according to your major.

To see whether a school is good or not, pay attention to the following points:

1.The school's running time, time is the best yardstick to prove whether a school is good or not.

2.It depends on the business license of this school, and now the training school is not run by anyone, and many schools are operated without a license, for example, there are not many schools with real business licenses.

3.It depends on the teaching environment of the school. Don't be fooled by the superficial decoration, it's all about the school-owned equipment.

4.It depends on the ability of the teachers in the school, and you can talk to the teachers to see if their teaching style is suitable for you.

5.There are a lot of arbitrary charges in the country, so ask for the details of the charges before learning, such as certificates, tools, consumables, etc. Don't sign up without asking.

Summary. 1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, grind the rice into noodles, or use a grinder to crush the rice into noodles.

2. Add cold water to the rice noodles and form a dough, the proportion of water and noodles should be naturally gathered into a plane after the surface of the rake is reconciled, and the noodles are not lumpy, which is slightly thinner than the Lantern Festival noodles.

3. Send the mixed dough to the rice noodle press, mature the rice noodle after 15 minutes, dry the main line for 24 hours, bring it back to life, soak it in water and disperse.

4. Put the rice noodles into the pot and cook for about half an hour, until they are cooked, soak them in cold water for half an hour, and then remove them and put them on the table.

Production method and recipe of rice noodles.

Hello dear, the following is a detailed answer to the relevant questions sorted out for you, you can refer to reference 1, pour the rice into a wooden barrel, soak it in cold water for half an hour, let go of the water, control the drying, grind the rice into noodles, or use a grinder to crush the rice into noodles. 2. Add cold water to the rice noodles and form a dough, the proportion of water and noodles should be naturally gathered into a plane after the surface of the rake is reconciled, and the noodles are not lumpy, which is slightly thinner than the Lantern Festival noodles. 3. Send the mixed dough to the rice noodle press, mature the rice noodle after 15 minutes, dry the main line for 24 hours, bring it back to life, soak it in water and disperse.

4. Put the rice noodles into the pot and cook for about half an hour, until they are cooked, soak them in cold water for half an hour, and then remove them and put them on the table.

Hello, the following is a detailed answer to the relevant questions sorted out for you, you can refer to the reference rice noodle formula: take 60 kg of rice, 28 kg of japonica rice, soak it in clean water for 2-5 hours, and grind it into rice milk by rubbing it with your hands. Gluten power source jin and 12 kg of starch, jin salt dry mix well, add rice milk and evenly, appropriate amount of 35 degrees of warm water.

Why does my rice noodle have no bones and bones, and it is still thick soup when it is cooked.

Hello kiss, what you said is that there is no fine way, kiss.

Strong. Yes.

Hello dear, the following is a detailed answer to the relevant questions sorted out for you, you can refer to the reference, in the process of making rice noodles with rice, no edible glue is added to it, only the rice noodles with edible glue will become stronger and not mushy.

Although the product is made with pure rice, it is not good enough.

What you mean is that you have to use additives.

Yes, oh, dear.

Otherwise, the taste is not so good, dear.

1. Trim the excipients. Clean the green onion, ginger, garlic and meat, and mince them separately for later use.

2. Boil rice noodles. Boil water in a pot, after the water boils, put in the rice noodles, take them out quickly after boiling soft, and put them in cold water for a standby stool. Because you have to cook later, don't cook it for too long.

3. Stir-fry until fragrant. Heat oil in a pan, add green onion, ginger, garlic and five-spice powder and stir-fry until fragrant.

4. Take and season with travel. Add minced meat to the pot, stir-fry to change color, then add cooking wine, light soy sauce, salt, and a little salt to taste.

5. Bring to a boil. Add the stock to a boil over high heat, and if you don't have the stock, you can use water.

6. Add the rice noodles. After boiling the broth, add the rice noodles and cook for about 1 minute, don't take too long, and it's ready to cook.

7. Done. Finally, according to personal preference, add chili oil, chopped green onion, coriander, pepper and other final seasoning.

1. Ingredients: 2 kg of rice noodles, 1 kg of chives, 1 pack of chili oil, 1 kg of coriander, 1 pack of chicken essence, 1 pack of monosodium glutamate, 1 bucket of salad oil.

2. Soak the dried rice noodles in warm water for about 4 hours to make the rice noodles soft. This will save you some time when you do it in the pot in the next step.

3. Put the soaked rice noodles in a pot of boiling water and then soak them to make them fully softened, and when the color turns white, it means that it is ready.

4. Remove the blanched rice noodles from the pot, put them in a clean basin with clean water, and soak them again.

5. Add an appropriate amount of salad oil to the pot, heat, add chopped green onions, tomatoes, etc.

6. When the pan is almost fried, add the stock, which can be chicken broth or pork bone broth.

7. Boil the water until it boils, add a part of the rice noodles soaked in water, and only one bowl at a time, not too much.

8. Let the rice noodles soften sufficiently, and they can be removed after about 2-3 minutes. Place in the prepared bowl.

9. Then add coriander, chopped green onion, chicken essence, monosodium glutamate, chili oil, etc. to the bowl.

10. Finally, stir the rice noodles well, and then add the soup in the pot, so that a delicious rice noodles is made.