Is there a recipe for making river noodles?

Recipe: Mix the sticky rice flour and mung bean starch according to the ratio of 9 parts of sticky rice flour to 1 part of mung bean starch, and then add the water whose weight is twice the weight of the sticky rice flour + mung bean starch. In other words, 90g of sticky rice flour + 10g of mung bean starch + 200g of water. The water can be added to 250g, if the water is too little, the skin will be easily broken, too much water will not be shaped. Various brands of rice noodles eat water is not the same, do it yourself twice to feel the amount of water. The proportion of mung bean starch can be increased to 15%-20%, not more, and then more is not the flavor of rice noodles. This recipe is not so strict, up and down a 5g problem. As for whether mung bean starch can be replaced by other starches such as glutinous rice flour or corn starch, I have not tried it and have no say.

How to make homemade river noodle 2

Step 2

Resting: The well-mixed rice paste should be rested for 30 minutes to 1 hour to allow the rice noodles to fully absorb water. This step should not be omitted, as the rice is repeatedly soaked before traditional water-milled rice milk. After absorbing water, the rice paste is easier to use and tastes better.

How to make homemade river noodles 3

Step 3

Steaming: similar to Shaanxi Liangpi, steam a steamer pot over high heat with the water boiled on the steamer, and then put it into an 8-inch baking dish. After thoroughly stirring the rice paste with a spoon, scoop about 50ml of rice paste into the steamer tray and shake it evenly from side to side, so that the steamed vermicelli is about 1-1.5mm thick. If your steamer tray is not the same size as mine, try to get the thickness of the vermicelli within this range. Steam the vermicelli in the steamer with the lid on for 2-3 minutes until the vermicelli bubbles up. The first thing you need to do in this step is to make sure that the steamer tray is placed horizontally in the steamer, otherwise the steamed vermicelli will not be of uniform thickness. Theoretically, you could also boil water in a large pot and let the skillet float on the water to steam. But I haven't tried it that way. Our baking sheet is aluminum, not brushed with oil and non-stick. If your friends have trouble uncovering the vermicelli when trying to make it at home, consider brushing the steamer tray with oil. Also, when I saw someone online using a microwave oven instead of a steamer to make Shaanxi cold skin or rice skin, they claimed something like a lazy person's easy version. The finished product can be called pie crust, but because of uneven heat will produce a lot of large bubbles, the surface of the pie crust pitted. The same goes for microwave steamed eggs, which are full of holes. I haven't tried making salsa verde in the microwave, but I can assume it's the same result, so I'd recommend the steamer.

How to Make Homemade River Noodles 4

Step 4

Uncovering the Vermicelli: Steamed vermicelli is brought out of the steamer along with the steamer tray, taking care to wear scald-resistant gloves. Place the steamer tray in a large pot filled with cold water to cool slightly and cover the skin with a layer of water; alternatively, run water from the faucet into the steamer tray to cover the skin. Carefully remove the skin from the edge of the steamer tray and place it on a flat plate, brushing the skin with a little cooking oil. In the water to uncover the skin on the one hand, not hot, and secondly, there is a cushion of force, the skin next easily intact.

Homemade river noodle practice diagram 5

Step 5

Alternate steaming mortgage: Steam a sheet of vermicelli at the same time you can prepare another steamer plate, a steamed good out into another steamer plate, uncovered the process of the vermicelli another sheet of vermicelli is also steamed. Steam the skin indicated a little brush oil, can be stacked up to put. Because the skin is already steamed, you can roll up and cut wide strips of cold, fried, boiled can be.

Homemade river noodle practice diagram 6

Step 6

Sand river noodle so made out of not only the rice aroma is rich, delicate taste, and tendon soft elasticity, color white crystal clear. Fresh river noodles how delicious, only eaten people know. The first day to put with good rice paste in the refrigerator, the next day steamed noodles, 15 minutes to steam five out, enough for a family of three to eat breakfast. Do it yourself river noodles with hygienic materials, water quality rest assured that the flavor is more no comparison.

Homemade river noodle practice diagram 7

Step 7

Use mung bean starch to thicken the rice paste.