How to make cold rice noodles?

The taste of rice noodles is loved by many friends. The thin rice noodles slowly spread out when you suck them into your mouth, and have a chewy texture. The method of making cold rice noodles is very simple. All you need to do is prepare the sauces needed to go with it. The rice noodles do not need to be cooked for too long.

Raw material formula (100 kg finished product) 50 kg of soy sauce, 14 kg of brown sugar, 54 kg of maltose, 7.5 kg of salt, 100 g of spices, 200 g of koji

Preparation method

1. Raw material selection: The raw materials for producing this sweet soy sauce are soybean fermented grains, brown sugar, maltose, salt, spices and distiller's yeast. The color of the fermented mash is yellow-reddish-brown, and the taste is fresh and salty; the best brown sugar is Panxi Zhuyuan brown sugar; the maltose is red and transparent, with a concentration of more than 50′Be′; the table salt is Grade A kangguo salt.

2. Making the fermented soybeans: first wash the selected beans, soak them for 20 hours, and steam them until they are soft; pound the steamed beans, add koji and mix well, press them into blocks with a wooden mold, and ferment them in a koji room for 15 to 20 days; break up the fermented koji blocks, pile them up, and put them into a jar after sweating for 7 days. Add 75 kg of salt and 100 kg of water to every 100 kg of koji, and stir them evenly after soaking for half a month (stir them once a month thereafter). After one year of exposure to the sun and dew, it will become a mature fermented soybeans. Add water to the mature fermented soybeans and boil them, put them into bags and squeeze them, filter out the sauce water for later use.

3. Stir-fry the sauce color: Add brown sugar, maltose and water, stir-fry until the color is shiny black and the concentration is appropriate, then remove from the heat and set aside.

4. Steaming oil: Boil the soy sauce and various ingredients in a pot, add the soy sauce color, and cook until it thickens to about 35°Be′. Then cool it down to 50℃, bag it, and filter it to get the finished product.

Features

The color is reddish-brown and shiny, with a strong sauce aroma, a sweet and salty taste, delicious taste, thick juice hanging around the bowl, and a concentration of more than 35°Be′, which is rich in nutrition. When used to cook dishes, the dishes will be brightly colored, adding color and fragrance; when used to mix various meat and vegetable dishes cold, they will be unique and delicious.