Can you tell me how to make raw rice vermicelli in Nanning?

There are six processes in rice noodle making, namely, rice selection, fermentation, pulping, dough pressing, dough beating, and powder extraction, which should not be done in a sloppy manner

Firstly, fresh rice soaked in water is ground into a rice paste, and then put into a cloth bag to drain off the water to get the rice noodle dough in the form of a ball. Then, 1/5 of the rice paste made from boiled rice is added and kneaded thoroughly to obtain the rice flour dough for pressing.

When you eat rice flour, you eat it as it is. The rice noodles are put into a press with dozens of holes in the bottom, and squeezed out of the holes to form a round strip of rice noodles, which are dropped directly into a large pot of boiling water below and scalded for a few seconds.

After the rice is selected, it has to be soaked and fermented, which is also very delicate. The water used to soak the rice needs to be hot water, and the heat level is such that it does not feel hot when you put your hand in it. The soaking time is different according to the season, generally 40 minutes of soaking in summer, winter is a little longer. To be fermented rice should be beaten into a pulp, and then filtered with a cloth bag, the water should be pinpointed, because more water to make the rice flour will have a very heavy acidic flavor, affecting the taste. After filtering the rice paste into the boiling water for a moment, remove it can be pressed into the rice flour dough. Press into the powder dough can not be immediately squeezed, but to cut the powder dough into small pieces, one by one into the boiling water to cook, the length of time should also be based on the quality of the powder dough and seasonal differences, generally 30 minutes for the upper limit.