Can rice noodle equipment make straight strips of dry rice noodles?

<> cross-bridge rice noodles. The soup is fragrant, the rice noodles are smooth, and all kinds of umami are dissolved into one. The local flavor of Yunnan is delicious and replenishing.

Ingredients for the soup: 300g pork ribs, 1 2 fresh chicken, 1 2 fresh ducks, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g), rice noodle ingredients (1 large bowl): 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork loin, 1 quail egg, 30g leeks, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon (5g) salt, 1 2 teaspoons (3g) of white pepper

Wash the pork ribs, fresh chicken, and fresh duck, cut them into large pieces, put them in boiling water, roll off the blood foam, remove them and rinse them.

Put it in a pressure cooker (or large casserole) with the slapped ginger pieces and Yunnan ham, and add about 4-5 times the water of the solid material. Bring to a boil on high heat, then reduce to low heat and simmer for more than 60 minutes.

Add salt, and the final soup should be thick and white, with a layer of clear oil floating on the surface of the soup.

Cut the fresh grass carp meat and fresh tenderloin into very thin slices for later use (in order to prevent the surface from drying out, you can stack it first and cover it with plastic wrap).

Put the boiling soup in a large bowl of warm water, add the fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks, knock in the raw quail eggs, and add salt and white pepper.

After leaving for 2 minutes, add the scalded rice noodles in boiling water and sprinkle with chopped chives.

The oil in the soup cannot be discarded, and the rice noodles need to be relied on to ensure the temperature and blanch all the ingredients.

You can also put all kinds of meat slices and vegetables according to your personal taste. However, the thinner the meat slices are, the better, and it is not advisable to put more than one at a time.

This type of production line is possible. Such as CHQ800, 400, 1200.

The rice noodle equipment should be able to make straight strips of dry rice noodles.

1. Although rice noodles are similar to rice noodles, they are not rice noodles, for the definition of rice noodles, it should be said that rice is used as raw materials, and rice noodles are added with sweet potato flour, potato flour and other raw materials (accounting for a lot of proportion), so that the taste, preservation methods and so on are very different from rice noodles.

2. In terms of taste, rice noodles are mostly "watery muscles and bones", while rice noodles are mostly "soft and hail bones", the entrance of rice noodles is more smooth, and the entrance of rice noodles is more sticky. In particular, the difference between "sour pulp rice noodles" and "sour powder" is even greater. The entrance of sour powder is "sour cotton facilitation", and the entrance of sour pulp rice noodles is "sour crispy somersault".

Congxiao's "dry rice noodles" are similar to "rice noodles infiltrated and known", but the difference is whether rice is used as raw material.

3. Rice noodles are easy to preserve, similar to "dry rice noodles", they can not only be stored for a long time after drying, but also not easy to deteriorate. Wet rice noodles are more difficult to preserve.

1.Different practices Rice noodles (rice noodles), also known as rice noodles, rice silk or rice noodles, is a traditional food with a long history in China, which can be used as a staple food and a snack, and is a rice product that people in several southern provinces often eat. Powdered dry rice is made of dried rice, a specialty of the rice planting area in the southern region, and began to make dried powder in the middle of the Ming Dynasty.

2.The raw materials are different Rice line type durable rice is made, long strips, the cross-section is round, the color is white, tough, after a little boiling in boiling water, take it out, put it in the broth, generally mix in chopped green onions, soy sauce socks, salt, monosodium glutamate, spicy.

3.Different characteristics Rice noodles are made from fresh rice with amylose content of 20% to 25% and medium gelatinous consistency.

The preparation of dry rice noodles is as follows:Ingredients: 500 grams of rice noodles, appropriate amount of radish balls.

Excipients: 1 ham sausage, 2 pieces of fried tofu, 100 grams of leeks, 10 grams of green onion oil, 2 persimmons, appropriate amount of water, 5 grams of salt.

Step this hidden suddenly:

1. Soak the dry rice noodles in freshly boiled water for 10 minutes, cover the lid, and the soaking time can be appropriately extended when the temperature is low in winter.

2. Wash and cut all materials for later use.

3. Preheat the fried green onion oil in the pan for 2 minutes.

4. Add ham sausage, persimmon, fried tofu, salt, stir and stir-fry for 3 minutes.

5. The right amount of water in Garson acres.

6. Add the rice noodles and cook for 3 minutes, then put in the meatballs and cook for 3 minutes.

7. Sprinkle in the leeks and turn it over.

Hot and sour rice noodles. Ingredients: dried rice noodles, sauerkraut, small red pepper, ginger, molded silver garlic, green onion, coriander, sesame seeds, salt, vinegar, soy sauce, sugar.

Method:1Soak the fine rice flour until soft, remove and drain; Sauerkraut finely chopped; Green onions, ginger, chili peppers, and coriander are cut into minced pieces and set aside.

2.Pour oil into a pot and heat it, add sesame seeds, ginger, garlic and chili peppers in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

3.Pour a bowl of Dan banquet water into the pot, bring to a boil, add rice noodles, and bring to a boil.

4.Add salt, vinegar, sugar, and a small amount of soy sauce (or without soy sauce) and stir well.

5.Add coriander and minced green onions, and the sour and spicy rice noodles are out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preference.

Summary. Hello, I have helped you to check the results; It is okay to make rice noodles with dry rice flour. To make rice noodles, you can make it with dry rice flour because it can be drained to call rice milk.

In addition, the dry rice flour is returned to the rice flour, and the result is more delicate. Here's how to make rice noodles: 1. First, you need to put dry rice noodles into a container, then add a little water to make rice milk.

2. Place the rice milk on a clean board and roll it out into thin slices. 3. Cut the thin slice into thin strips with a knife, let it go down and scald, and then you can use it to make rice noodles after it cools.

Hello, the manuscript has helped you query the results; It is okay to make rice noodles with dry rice flour. To make rice noodles, you can make it with dry rice flour because it can be drained to call rice milk. In addition, the dry rice flour is returned to the rice flour, and the result is more delicate.

Here's how to make rice noodles: 1. First, you need to put dry rice noodles into a container, then add a little water to make rice milk. 2. Put the rice milk on a clean board and roll it out into thin slices in the row.

3. Cut the thin slice into thin strips with a knife, let it go down and scald, and then you can use it to make rice noodles after it cools. Attack the mountain.

Hello, I have helped you to check the results; It is okay to make rice noodles with dry rice flour. To make rice such as vertical lines, you can use dry rice flour to make it because it can be drained to call rice milk. In addition, the dry rice flour is returned to the rice flour, and the result is more delicate.

The method of making rice noodles is as follows: 1. First, you need to put the dry rice noodles into a container, then add a little water, and mix them into rice milk rental. 2. Place the rice milk on a clean board and roll it out into thin slices.

3. Cut the thin slice into thin strips with a knife, let it go down to scald, and wait for it to cool down, and then press it into the shape of rice noodles with a machine.

Hello dear! Yes 1Prepare rice noodles.

Add cold water to the soup pot, add some dry rice noodles, wait for the water to boil, cook for about 2 minutes, cover the pot and turn off the heat, and simmer for 10 minutes. 2 6 scoop into cold water and soak for 20 minutes, 3 6 meters of line to soak in cold water in the interval, prepare side dishes for some of your favorite side dishes. 4 6 Start Making:

Brush the pot clean and pour in an appropriate amount of stock (water should also be fine, maybe it doesn't taste as good as stock, stock is highly recommended). Bring the soup to a boil, add rice noodles, then shiitake mushrooms, cook for half a minute, then add various fish balls, tofu, tofu skin, cook for half a minute, then add mung bean sprouts, and cook together for another two minutes. Then add salt, vinegar, chicken essence, chili oil and other seasonings, and add oatmeal before turning off the heat.

P.S. According to the order of difficulty of cooking the side dishes! 5 6 Turn off the heat and pour it into the bowl that has been prepared.

Sprinkle with green onions, garlic, coriander, less bibo sesame oil, sprinkle with mustard, and friends who can eat spicy can add some old ganma 6 6 A bowl of fragrant, spicy and spicy rice noodles are ready, which is both nutritious and delicious

The dry rice noodle soaking method is to soak the rice noodles in cold water overnight. Put the dried rice noodles soaked in advance into a pot and cook for a while, boil until soft, and filter the cold water before use.

Specific steps of dry rice noodle soaking method:

1. Soak the rice noodles in cold water overnight.

2. Put the dried rice noodles soaked in advance into the pot and cook for a while, boil until soft, and filter the cold water to use.

Dry rice noodles are very delicious for cooking.

1. Soak the rice noodles in cool water (tap water) overnight. Soak in hot water for a few minutes and remove it, filter it in cold water and use it.

2. On the same day, the user puts the dry rice noodles into the pot, adds cold water, boils until the water boils, turns off the heat, and simmers for 2 5 minutes. Rinse with cool water, drain and set aside.

If you use cold water, the soaking time has to be longer, about 24 hours, you have to see that the bubble is not it, and then take the boiling water and scald it for about 3 minutes. The soup in the pot is boiling, and the pot is fine.

Soak in cold water to soak thoroughly, that is, soak for a little longer, and then cook more easily.

Soak in cold water, not hot water, otherwise it will be chewy.

Step 1: Take a soak. It depends on when you eat, if you buy it in the morning and eat it in the evening, cold water will do it.

Step 2: Rub a handful. When you have nothing to do in the kitchen, you can rub it like chopsticks. Make it hurry apart.

The third step, of course, is to divide points by hand when you are really bored, which is usually what I liked to do when I was a child. Because it's fun. (*Hee-hee.......)

How do you eat rice noodles? In fact, there are fresh wet rice noodles sold in the market.

I've made my own bridge rice noodles. Hey Bashi! ^_

No, you can buy it and soak it in warm water at home, and it will be fine for a while.

Dry rice noodles can be used to make small pot rice noodles.

Product name: small pot rice noodles.

Ingredients: rice noodles, minced meat or minced pork belly, chili pepper with Lao Gan Ma oil, chopped green onion, salt, sugar, chicken essence, pepper, minced coriander, green onion, ginger, minced garlic, cooking wine, cooked peanuts.

Method: 1. Bring a small pot of water to a boil, add the required amount of rice noodles, turn off the heat and simmer for 10 minutes. After 10 minutes, remove the rice noodles and put them in cold water for later use.

2. Heat the oil pan and fry the chives, ginger and garlic, fry the minced meat, add some cooking wine, salt, sugar, chicken essence and other seasonings 3. Add the broth to the fried minced meat.

4. Take out the rice noodles and add the soup made of minced meat, then add the oil chili, chopped green onions, and pepper and mix thoroughly5.

The raw material of rice noodles is rice, Yunnan's cross-bridge rice noodles are very authentic, done, and nutritious, such as rice noodles with tomatoes, vegetables and meat, chicken rice noodles, etc., Qigu Village is doing very well, please adopt haha.

Rice noodles are divided into sour pulp rice noodles and dry pulp rice noodles, because the production cycle of sour pulp rice noodles is relatively long, and there are some restrictions on home production, here is the production method of dry pulp rice noodles.

Tools Raw materials.

Barrels, tub grinders, grinders.

Dough sheeter method steps.

Pour the rice into a bucket and soak it in cold water for half an hour. The exact amount depends on the amount you want.

Remove the soaked rice and drain it.

If you don't have one, use a grinder or other props to make the rice into powder.

Mix the water and rice noodles in proportion, and the specific amount of water to add is determined according to the amount of rice noodles, not too soft.

To press the reconciled dough sheeter into rice noodles, you need professional tools. The pressed rice noodles are thick and thin depending on the machine. Do it according to your needs.

Dry the pressed rice noodles.

Before eating, it needs to be soaked in water, and then steamed, boiled, and stir-fried can be used.

The rice noodle processing method is mainly divided into two types:

1. Rice is milled after fermentation, commonly known as pulp rice noodles, muscles and bones, smooth and sweet, with the fragrance of rice, and the taste is also a traditional production method.

2. After the rice is ground and put into the machine, it is pressed and extruded, and the heat of friction rubs to make the rice paste into shape, which is called dry pulp line rice. Dry pulp rice noodles are dried rice noodles after drying, which is convenient to carry and store. When it is eaten in Tibet, it is steamed and then boiled to rise.

Dried rice milk has a hard bone with a thread, a bite, a thread, and a long but lacks the fragrance of rice. Today, the first type of system still exists in southern China and other places, while the second type of system is gradually being widely popularized because it is simple and practical.

Rice noodles, rice noodles, rice noodles are a traditional food with a long history in China, the production area is all over the south of the Yangtze River, and the market has a huge potential potential. The production technology of large-scale refined straight vermicelli rice is based on the traditional straight vermicelli rice production technology, and has been gradually developed through the improvement of production technology and equipment. The main raw material is inexpensive early rice indica .

Its appearance is white and bright, the spit is low-rate, constant, and the bite is close. Over the years, through the miniaturization and improvement of equipment, it has become more suitable for individual production in rural areas and small and medium-sized towns.