How to make rice vermicelli from rice artificially?

<rice noodle making process>

Step 1:

Selection of rice

Select the rice that has been stored for a year and is less viscous in the Rai

Step 2:

Washing

The rice is washed and then put into a large sink

Step 3:

Soak

Soak the rice for about three to four hours after putting it into a large sink

Step 4:

Mill the rice

This is the best way to make rice noodles manually. Put into a large water tank, soak about three to four hours

Step 4:

Mill the rice

Rice grains to absorb water softening, and then use a little groundwater, slowly grinding stone mill into powder liquid, the old stone mill, relying on manpower or animal power in the push grinding, is now the use of electric milling machine in the do

Step 5:

Pressure-drying

Milled rice pulp into a cotton bag with many pores, tighten the bag, applying pressure to remove water, so that the water in the rice pulp can be completely discharged into a snow-white lump of wet starch

Step 6:

Knead

And then crushed with the hand, into the caliber of about three feet, about two feet deep in the vat stirring, so that it becomes very flexible

Step 5:

Milling

Pressing the rice into the bag is not only a good way to remove water from the rice, but also a good way to remove water from the rice, so that it can be completely discharged from the rice. p>Step 7:

Mixing (folding the rice ball into a cylinder)

After a day's rest, the rice ball will be made into a kuey teow ball that is about one foot in circumference and seven inches high

Step 8:

Steaming

The finished kuey teow ball will be put into a steamer basket to be steamed for about half an hour, and then taken out after it is cooked to about seven points

Step 9:

Mixing

Step 9:

Stirring

And then, it is put into a large bucket of about three feet in caliber and two feet in depth.

Mixing

Put the steamed kuey teow into a blender

Step 10:

Whirl the rice flakes

Put them into the "kuey teow machine" and press them repeatedly to make tough rice flakes

Step 11:

Squeeze the rice flour (the rice flakes pass through the holes of the copper threading, and the flour will then be shaped)

Curl the flakes into a cylinder and put it into the bottom chiseled hole. The rice is rolled into a cylinder and put into the press (copper piercing) with holes cut into the bottom of it to make the rice vermicelli

Step 12:

Steaming

The rice vermicelli is not yet fully cooked, it has to be steamed or boiled again before it is fully cooked, if it is steamed it is cooked vermicelli, if it is boiled it is rice vermicelli

Step 13:

Cutting the rice vermicelli

The rice vermicelli is just steamed, it is not cooked.

Freshly steamed rice noodles, take a knife and cut these noodles into sections.

Step 14:

Disassembling Rice Vermicelli

Tear the cut rice vermicelli with your hands one by one, don't let it get tangled

Step 15:

Folding Rice Vermicelli

Using chopsticks, you can fold the rice vermicelli into one equal piece

Step 16:

Draped (the rice vermicelli is draped over the "bamboo rack")

Step 19:

Draped (the rice vermicelli is draped over the "bamboo rack")

This is the first step in the process of making the rice vermicelli. "

Put the torn pieces of rice flour on the bamboo shelf

Step 17:

Air-drying

Hang the rice flour on the bamboo shelf, which is about nine and a half feet long and two and a half feet wide, and carry it to a ventilated place to air-dry outside the house. "It takes about three hours for the rice flour to dry. If it rains suddenly and it's too late to move the rice flour into the house, the rice flour will become moldy, so it's a waste of effort.