How to make rice noodles with northeast rice

First, prepare the materials. Materials: rice paste, rice: water = 1: 1.5, (raw flour water) cassava raw flour: water = 1:2, raw flour water: rice paste = 1:3.

Practice: Soak the rice for 12 hours, mash it with a cooking machine, add 1 salt and a spoonful of oil, and let it stand for 30 minutes. Mix raw cassava flour and water at the ratio of 1:2 until there are no particles, mix with rice slurry with salt and oil, then let stand for 10 minute, and stir evenly with a spoon or chopsticks. Don't leave pimples. Steamed. Prepare two eight-inch flat plates, and evenly coat the bottom of the plates with oil. Boil boiling water in a cauldron, scoop 1/4 cups of rice paste into a flat plate, clamp it into boiling water, rotate it while placing it, make the rice skin thin and even, cover the lid, steam for 2-3 minutes on high fire, and take it out when there are big bubbles in the plate. Uncover Soak the steamed rice noodles in a cold water basin prepared in advance, or wash the bottom of the dish at the faucet and draw a circle on the edge of the dish with your fingers, so the rice noodles will be easily peeled off. Stack. Remember to grease every room when stacking river powder. Do not use too little oil. Stop. Cut it according to the width you need and stir it a little by hand. If you want to fry, put some oil in it, and don't let the river powder get on it.

Second, matters needing attention of homemade rice noodles

1, bubble rice. Soaking rice is the key to making rice noodles, and the best soaking time is 1-2 hours. Soaking time is too long, rice noodles are not smooth and the yield is low, and soaking time is too short, which will affect the taste of rice noodles.

2. Cook rice noodles. This process is equally important to the production quality of rice noodles. Cooking rice noodles mainly depends on the maturity of rice noodles. The fresh-keeping effect and toughness of boiled rice noodles are very poor, not to mention the uncooked rice noodles.

3, river powder cooling. This process is very important for the preservation of rice noodles. The correct way is to put the rice noodles on the screen and pack them after air cooling.