How to make rice noodles from rice?

Question 1: How to make rice noodles by hand with rice? Step 1: Select the rice with low viscosity that has been stored for one year in Milai. Step 2: Wash the rice and put it in a big sink. Step 3: Soak it in a big sink for about three to four hours. Step 4: After grinding the rice, absorb water to soften it, and use a little groundwater. Slowly grind it into powder liquid with a stone mill. It used to be pushed by manpower or animal power with an ancient stone mill. Now it is made of an electric rice mill. Step 5: Press the ground rice slurry into a cotton bag with many capillary holes, tighten the mouth of the bag, and forcibly press off the water, so that the water in the rice slurry is completely discharged, and it becomes a piece of white wet starch. Step 6: Rub and crush by hand. Put it in a vat about three feet in diameter and two feet in depth and stir it to make it very flexible. Step 7: Stir (fold the rice ball into a cylinder) and leave it for a day, then make it into a pink ball with a circumference of about one foot and a height of about seven inches. Step 8: Cook the prepared @ powder balls (@) and steam them in a steamer for about half an hour. When it's about seven minutes cooked, take it out Step 9: Stir, and put the steamed @ rice balls into a blender. Step 10: Put the rice slices into a "wheel @ machine" and repeatedly press them to become tough rice slices. Step 1 1: Squeeze the rice noodles (the rice noodles pass through the pores of "copper penetration" and the rice noodles are shaped), and roll the rice noodles into a tube. Put it into a press (copper perforation) with holes at the bottom to become rice noodle strands. Step 12: The rice noodles pressed by cooking are not fully cooked, and only by steaming or boiling will they be fully cooked. If cooking powder is used, gouache is used. Step 13: Cut the freshly steamed rice noodles and cut them into sections with a knife. Step 14: Dismantle the rice noodles. Tear the cut rice noodles by hand, and don't let them knot. Step 15: Fold the rice noodles into pieces with chopsticks. Step 16: Cover (cover the rice noodles on the bamboo frame one by one), and put the torn rice noodles on the bamboo frame. Step 17: It takes about three hours to cook the powder. If it rains suddenly and it is too late to move the rice noodles into the house, the rice noodles will be moldy, which will be a waste of time.

Question 2: How to make rice noodles by yourself] @] @

@ Step 1:

Rice selection

When rice is stored for one year, the viscosity of Millet is low.

Step two:

fail

After washing the rice, put it in a big sink.

Step 3:

suck up

Put it in a big sink and soak it for about three to four hours.

Step 4:

mill rice

After the rice grains are softened by water absorption, they are slowly ground into powder with a stone mill and a little groundwater. It used to be pushed by an ancient stone mill, by human or animal power, but now it is made by an electric rice mill.

Step five:

Press dry

Put the ground rice slurry into a cotton bag with many capillary holes, tighten the bag mouth, and dehydrate under pressure to completely discharge the water in the rice slurry and turn it into white block wet starch.

Step 6:

be infatuated with

Crush it by hand and put it in a vat about three feet in diameter and two feet in depth to make it very flexible.

Step 7:

Stir (fold the rice ball into a cylinder)

After standing for a day, it will be made into a flour dough about one foot and seven inches high.

Step 8:

Cooking (@)

The prepared @ jiaozi should be steamed in a steamer for about half an hour, boiled for about seven minutes and taken out.

Step 9:

spread

Put the steamed dough into the blender.

Step 10:

Rumi tablets

Put it into a "wheel @ machine" and repeatedly press it into tough rice slices.

Step 1 1:

Extrusion of rice noodles (rice noodles pass through the fine holes of "copper penetration" and immediately form)

Roll the rice slices into a cylinder and put them into a press (copper punch) with "rice noodle holes" drilled at the bottom to make them into continuous rice strips.

Step 12:

Cooking; This is my business.

The pressed rice noodles are not fully cooked, and only when steamed or boiled will they be fully cooked. If steamed, it is fried powder, and if cooked, it is gouache.

Step 13:

Cut rice noodles

Just steamed rice noodles should be cut into sections with a knife.

Step 14:

Dismantle rice noodles

Tear the cut rice noodle by hand, and don't let it knot.

Step 15:

Folding rice noodle

Fold the rice noodles into pieces with chopsticks.

Step 16:

Covering (rice flour blocks are covered on the "bamboo frame")

Put the shredded rice noodles on the bamboo frame.

Step 17:

air-dry

Hang it on a bamboo shelf about 9.5 feet long and 2.5 feet wide, and carry it to an outdoor ventilated place to dry. Cooking powder takes about three hours to dry. If it rains suddenly and it is too late to move the rice noodles into the house, the rice noodles will be moldy, which will be a waste of time.

Question 3: How is rice ground into rice flour? It is not easy to grind rice noodles. Now Chen Company has developed a large-capacity self-cooking machine with the same grinding and taste. You can ask.

Question 4: How to make household rice into rice noodles 1? Wash the rice with clear water, then put it in a blender and cook it in a pot. Pay attention to stirring at any time, otherwise it will stick to the pot. 2. After cooking the rice into porridge, put it in a blender and stir. The effect is very good, as delicate as the rice noodles you bought;

3. You can also add some water to the rice and stir it with a blender. Add some vegetable paste and so on, and it's homemade rice noodles.

Question 5: Ask an expert: How to make rice noodles with fresh rice? Wash it, soak it in water for about 2 hours, and then grind it into powder

Question 6: What is the best rice for handmade rice noodles? Handmade rice noodles are traditional and old-fashioned rice noodles made with the most primitive tools. First, use a stone mill to grind the soaked old early rice into pulp, then steam it in a steamer, take it out to dry, and then cut it into rice noodles.

Question 7: How to make rice noodles at home? I also use Jiuyang's cooking machine to grind it myself at home. I only use rice, without anything. Let's study.

Question 8: Is making rice noodle skin the same as rice? Are there any other secret recipes? The method of making rice noodles with fresh rice is as follows:

I. Materials

400 grams of rice and appropriate amount of water.

Second, practice.

1. Soak rice in water for half a day.

2. Pour off the water, put the soaked rice into the blender and add a small amount of water again.

3. Stir into fine rice slurry.

4. Filter the rice slurry.

5. Take a small basin and cover it with clean gauze.

6. Pour the filtered rice slurry on the gauze.

7. Tie the gauze and hang it up, let the water in the rice slurry slowly seep out, and then use the basin below.

8. After a few hours, the gauze stopped dripping and the rice noodles were ready.

Question 9: What kind of rice is used to make rice noodles? Rice noodles, also known as rice noodles, refer to strip-shaped and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered substances made from rice by grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products.

In the south of China, because rice is rich and popular, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup.

How to eat rice noodles and the preparation of ingredients are different in different parts of South China. The rice noodles in Guizhou are quite spicy, and the soup is almost red.

Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are both famous.

Rice flour is a favorite food of Jiangxi people. There are almost no banquets without rice noodles.

There are three specific ignition methods.

Question 10: The process of making rice noodles is also called rice noodles. Rice flour refers to strip-shaped and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered materials made from rice by grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products.

In the south of China, because rice is rich and popular, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup.

How to eat rice noodles and the preparation of ingredients are different in different parts of South China. The rice noodles in Guizhou are quite spicy, and the soup is almost red.

Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are both famous.