Is it better to use rice to grind rice or starch to make rice noodles?

With water and sticky rice flour, the ratio is approximately: 1; Use a little water to mix corn flour and corn starch into a thin flour slurry, then pour boiling water into the thin flour slurry and blanch it into a paste, mix it with the rice milk on it after cooling, add salt and raw oil and stir well.

1. Mix the three powders and pour in water.

2. Stir well with a spoon.

3. Stir until the slurry is free of granules.

4. Brush the plate with an appropriate amount of oil.

5. In about half a minute, the slurry solidifies and sees bubbles, and the color becomes transparent, which can be taken out.

6. Scrape it up quickly with a scraper, that is, it will become a sausage, drizzle with cooked oil and sauce and eat.

Summary. Hello! The steps are as follows:

1. Mix the water mill powder with water to make the rice mill slurry, which can make the rice roll powder more delicate and smooth.

2. Mix an appropriate amount of corn starch and cornstarch with a small amount of water to make a paste, then blanch it with boiling water to make a paste, let it cool and mix it with water mill slurry.

3. Put the wet white cotton cloth into the cage drawer, spread the rice powder slurry on the white cotton cloth, steam for 3-4 minutes, and take it out.

Hello! The steps are as follows: 1. Mix the water mill powder with water into a slurry, which can make the rice roll powder more delicate and smooth.

2. Mix an appropriate amount of corn starch and cornstarch with a small amount of water to make a paste, then blanch it with boiling water to make a paste, let it cool and mix it with water mill slurry. 3. Put the wet white cotton cloth into the cage drawer, spread the rice powder slurry on the white cotton cloth, steam for 3-4 minutes, and take it out.

To know how to grind this rice milk, and then to master the thickness of the pulp, this is the most important, when steaming, pull it out to see that the flour skin is just steamed as the most standard, and the whole noodle will have small bubbles.

The key to stone grinding rice rolls is to grind the rice milk finer than one at a time, and to master the fire and move quickly when making rice rolls

Add water chestnut powder and try it slowly.

Add some flour and potato flour! Not too much! It also depends on the rice you choose.

It does not need to be added, it is spread directly on a damp cloth.

1. The ratio of loose rice to water is more appropriate than 1:3; The slurry is too thin, the powder cannot be steamed, the slurry is too thick, and the steamed powder is too hard;

2. The slurry is enameled on the wet cloth, and the thickness is kept uniform, and it should not be too thick, otherwise the bonding will not be pleasant; Soak the rice in water until soft, grind it into a slurry, and then add water to dilute it. Add an appropriate amount of cherry oil to the batter and mix well. Spread the steamer with wet gauze, take a spoonful of batter and pour it on the damp cloth to flatten it, about centimeters thick.

3. Put it in a preheated steamer, steam it over a strong fire, take out the cloth, roll up the powder, and grow it into a long strip, which is the sausage. If different fillings are added before rolling, it becomes a rice roll with different flavors, such as pork sausage, beef sausage, dried shrimp sausage, etc. Dip it in soy sauce, cooked oil, etc.

The pink color is crystal white, the texture is soft and smooth, and the meat is fragrant.

Grind the same amount of old rice and clear water, pay attention to the speed of pulping evenly, otherwise the grinding machine will be heated and will cause too much cooked pulp and affect the quality of rice noodles.

Generally, the traditional old store should choose to store more than half a year of old rice, the worse the stickiness, the better, soaked in water until it rises, the stone grinds it, and water is added to make it into a pulp. The secret of the rice milk formula is that the proportion of water in the rice milk formula is the key to success or failure! An experienced master can know whether the steamed rice noodles are slippery or not by touching the rice milk.

There are two schools of Cantonese rice rolls, namely bula rice noodles and hand-pulled rice noodles, so the recipes of the corresponding rice rolls will be different. In the common rice milk recipe of bula intestine powder, there are not only sticky rice flour, corn flour and corn starch, but also the most important one - clear noodles.

500 grams of rice flour with water mill, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, 50 grams of corn starch. Pay attention to the fact that you must be slow when kneading the dough, as it is not okay to get pimples inside. Don't put the water at once, divide it into two parts, and add it appropriately in the process of mixing.

Finally, add water, and the rice milk prepared by the best rice milk recipe will leak from between your fingers when you scoop it up by hand, which is neither too thin nor too dry. The rice milk is very delicate and smooth.