How to make rice noodles?

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complicated and time-consuming to make, but it tastes good, smooth and sweet, and has a smell of rice, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

Modern and contemporary rice noodles are different from traditional methods because of the introduction of mechanized production. In particular, the "rice noodles (which should be called rice noodles)" made in various parts of the south are different from rice noodles. Although rice noodles are shaped like rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as raw material, and raw materials such as sweet potato powder and potato powder are added to rice noodles (accounting for a large proportion), which makes the taste and preservation method very different from rice noodles. From the taste point of view, rice noodles are mostly "moist bones and muscles", while rice noodles are mostly "soft bones and muscles". The entrance of rice noodles is slippery and waxy. In particular, the difference between "sour rice flour" and "sour rice flour" is even greater. The entrance of acid powder is "acid cotton facilitation" and the entrance of acid rice noodles is "acid crisp somersault". "Dry rice noodles" are similar to "rice noodles", but the difference lies in whether rice is used as raw material. Rice noodles are easy to store, similar to "dried rice noodles". After drying, they can not only be stored for a long time, but also are not easy to deteriorate. Dried rice flour began to gradually replace sour rice flour because of its simple production, and dried rice flour was also made thinner and longer. Rice noodles in Yunnan are rice noodles, and rice noodles in other places are rice noodles. Rice flour is the product of rice flour spread, and it is the inheritance and development of rice flour. It is worth mentioning that beef noodles in Guizhou are also a good delicacy. However, when rice noodles are used instead of "rice noodles" in beef noodles for cooking, rice noodles can't stand this high temperature and are easy to break. Similarly, rice noodles are not eaten through 18.