How to make rice noodles?

Rice flour is made of high-quality rice by fermentation, pulping, filtration, cooking, extrusion, cooking and other processes. Rice noodles are slender, white and elastic, and can be eaten in various ways. Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice. "

Method for make Yunnan crossing bridge noodle

Raw material formula:

Top-grade indica rice (used to make rice noodles), ribs, bones, whole chicken, whole duck, ham (above soup), pork tenderloin, fresh fish, cornflakes, fungus, bean curd skin, onion, coriander, sesame (above fresh ingredients), pepper, monosodium glutamate and salt.

Production method:

1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.

2. Mix rice flour and cold water into a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao.

3. Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 15 minutes later, the rice noodles are ripe. Dry the main line for 24 hours, rejuvenate and soak in water.

4. When in use, put the rice noodles in the pot and cook for about an hour until cooked, then soak them in cold water for half an hour and take them out to dry.