How to make rice noodles, how to make rice noodles

Rice vermicelli homemade method 1:

1. Take 50-60 grams of rice and wash it with water and soak it for one to two hours. Try to take a grain of rice, your nails can be broken, and you can grind rice. Pour some water out, but leave some water behind.

It's a lot easier to grind that way. Grind the rice into rice milk. The rice grains become a fine powder, thick enough to drip off the porcelain pestle, and that's it.

2. Scoop out half of the rice milk and add three times the water. Put it in a pot and heat it over water. Stir constantly during the heating process.

3. When the rice milk is about to be cooked and becomes a rice paste, you can add an egg yolk to it. After stirring constantly, cover the pot and simmer for a while. Until the rice flour is fully cooked with the egg yolk. You can also add squeezed vegetable juice or carrot juice.

4. The rice milk can be divided into two meals for the baby to grind at one time. Add the remaining half of the rice milk to the water. Can be left in the refrigerator for a day.

5. The ratio of rice milk and water is directly related to the thickness or thinness of rice cereal. After doing it once, you can handle it well.

Rice vermicelli homemade method 2:

1. Fry three kinds of rice (late rice, glutinous rice, japonica rice) 1:1:1, and put it in a blender to grind (supermarkets generally have a crushing function for more than 200-300 yuan).

2. When making rice cereal, add minced vegetables, minced meat, egg drops, fish, etc. It's not added together, but the flavor is changed every day or two.

3. Rice noodles must be soaked in water for more than 15 minutes before being put into the pot, (and keep stirring, otherwise it will sink to the bottom) The rice cereal produced in this way is glutinous.

1 4 Step by Step Reading.

Rice: Rice flour is required, not all rice can be made of rice flour, now handmade rice flour is generally used in aged early rice, the rice flour made is tough, not easy to break, aged early rice can be purchased in the local granary.

The aged early rice is soaked in water, and when the rice grains are soft, the rice is pulped with an electric mill.

Steaming: If the pulp is too dry, you need to add an appropriate amount of water to dilute the rice milk, the rice milk should not be too dry, not too thin, then find a flat stainless steel plate, smear a little oil on the plate, and evenly pour the rice milk into the disc, not too thick.

Put water in the pot and boil, put the disc into the pot, steam for 3-5 minutes, take it out, brush the middle of each slice with oil, cut it into strips of your preferred width, and make homemade rice noodles.

The raw material of rice noodles is rice, and the day before making it, a certain amount of fine rice is selected, then it is immersed in a rice noodle pond, and after a few hours of soaking, the sweetness and sourness of the rice are revealed through fermentation.

In the early hours of the next morning, the rice is crushed by a pulpter, added with water to make a pulp, and then steamed in a steamer. The steaming time should be grasped accurately, it is too cooked after steaming for a long time, and it is not 'crispy' enough to be dried;If the steaming time is short, it is not tough enough. After one or two hours, after steaming into rice balls, they are sent to the stone platform where they are rolled and straightened, divided into pieces, and then put into a steamer to steam again.

Soaking, crushing, steaming, grinding, steaming, and so on, the rice dough becomes tougher and tougher, and only after eating it becomes rice noodles can it be "chewed".

After these processes are completed, the rice dough enters the process of stripping. In the stripping machine, the rice dough "flows" into filaments and flows into piping hot water, which makes it smoother.

Then take out the rice vermicelli, fold it in half, and stack it on the flat bamboo. The whole production process takes more than 10 hours.

Of course, the rice noodles are still soft, and the makers carry these bamboo weaves to the roof and open space to dry, and after four or five hours of drying, the rice noodles can be eaten.

Thanh Hoa Huaji rice noodle making workshop. It is located in Jingxia Village, Pass, Shixing County, Shaoguan City.

Also called rice noodles, rice flour refers to strip-shaped and filamentous rice products made from rice as raw materials, through soaking, cooking, stripping and other processes, rather than powdered materials made by grinding rice as raw materials in the sense of the word. The texture of rice noodles is flexible, elastic, boiled without sticky soup, dry fried is not easy to break, with a variety of dishes or soup materials for soup boiling or dry stir-frying, smooth and flavorful, deeply loved by the majority of consumers (especially southern consumers). There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles, dry rice noodles, etc.

Their production process is similar, generally: rice - washing - soaking - refining - steaming powder - tablet pressing (extrusion) - re-steaming - cooling - drying - packaging - finished product.

In southern China, due to the abundance of rice, it is more popular, and southerners are used to eating rice, and it is difficult to swallow dry foods, so rice noodles are generally made into noodle soup.

The way of eating rice noodles and the preparation of ingredients are different in various parts of the south, and the rice noodles in Guizhou are quite spicy, and almost all the soup in a bowl is red.

Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan are both famous.

How are rice noodles made? When the rice is put into the machine, it comes out with strong rice noodles, which is amazing.