What starch is used to make cold rice noodles?

The starch used for cold rice noodles is wheat starch. Cold rice noodles are soft, bright and smooth. If we look at flour from the perspective of cold noodles, it is composed of gluten and starch, so we must first separate gluten and starch when making cold noodles. The way to separate gluten from starch is to wash your face.

The practice of cold rice noodles is as follows:

1, a proper amount of high-gluten flour is added with water to form dough.

2. Then, put the mixed dough into clear water repeatedly and wash the starch in the flour until the gluten comes out. Cover with gluten and steam in a steamer for about 25 minutes after a few hours.

3. Put the washed flour water in the refrigerator for 24 hours, take out the precipitated starch water, and pour clear water on it, leaving the starch lake filaments to master. Boil water, put the steamer in place, put it in a small tray, spread some cooking oil on the tray, then pour it into a 2-3 mm starch lake and steam for 5 minutes.

4. Put the steamed skin into cold water, gently remove it by hand and put it on a plate. Put an appropriate amount of cooking oil in the middle of each layer of cold rice noodles, one is to prevent adhesion, and the other is to look good.