How to make delicious rice noodles

One of the more classic snacks in Xi'an is probably rice noodles. The rice is then ground into a slurry, steamed, and cut into strips to become the rice bran we usually eat. But the rice skin has a soft and sticky texture and is easy to digest, making it especially suitable for the elderly with bad teeth. Rice skin seems simple to make, but in fact it takes some effort to make an authentic cold rice skin. So today we will teach you the correct way to make cold rice noodles.

How to make cold rice noodles

1. Required ingredients: rice skin, cucumber

2. Wash and cut the cucumber into strips

3. Add appropriate amount of water to dilute sesame paste

4. Take a bowl, put the peeled garlic and appropriate amount of salt, and mash it into a paste

5. Add appropriate amount of soy sauce

6. Add appropriate amount of vinegar and stir evenly

7. Take a container, put the rice skin in, and pour in the prepared juice

8. Add the prepared sesame paste

9. Add cucumber shreds and chili oil and mix well.

How to make authentic rice noodles

Materials

Ingredients: 2 cups rice

Seasoning: salad oil, 1/2 teaspoon salt, ginger, star anise, pepper, cinnamon, dried chili, garlic paste, water, cumin, fennel, bay leaves, vinegar, chili oil

How to make authentic rice noodles

[Rice soaking process]:

1. Use the rice cup that comes with the rice cooker to measure 2 cups of rice

2. Put the measured rice in a basin, add enough cold water to cover the rice, stir it in one direction several times with chopsticks, and pour out the water.

3. Add enough water to the rice in the basin to cover the surface of the rice.

4. Put a layer of plastic wrap on the top of the pot, put the pot in the refrigerator, and let the rice soak in water for 4 to 5 hours in summer, 7 hours in spring, 10 hours in autumn, and 16 hours in winter.

5. I soaked the rice yesterday, soaked it in the refrigerator overnight, and cooked it this morning.

[Rice slurry grinding process]:

1. Use a small hot pot spoon to scoop 1 spoon of soaked rice

2. Take 1 spoon of rice soaking water, and put the rice and water into the grinding cup of the food processor according to the ratio of 1 spoon of rice to 1 spoon of water.

3. The grinding cup is installed on the main machine, powered on, and the rice is ground into rice slurry.

4. Filter the ground rice slurry with a fine sieve. If there are residual rice grains in the fine sieve, put them into the grinding cup and continue to make rice slurry.

5. Mix all the rice milk and put it in a bowl

6. Use a spoon to scoop up the rice slurry, which becomes a slightly thick, flowing liquid.

[The process of making rice paste (commonly known as "making paste"):

1. Add 1/2 teaspoon of salt to the ground rice paste

2. Use chopsticks to stir in one direction to mix the salt and rice milk evenly.

3. Add appropriate amount of cold water to the pot and bring to a boil over high heat.

4. Use a hot pot spoon to scoop 3 spoons of boiling water and pour it in the middle of the rice slurry. This is the so-called "adding slurry"

5. When the rice slurry encounters hot water, it will condense. Use a spoon to stir the rice slurry.

6. Make the rice slurry into a flowing thin rice slurry. (Hui Xin's intimate suggestion: If the quality of the rice is not good, it is recommended to add a small amount of starch water after the rice is made to increase the toughness of the rice skin)

[Steaming process of rice slurry (forming of rice skin)]:

1. Place the steaming rack in the remaining hot water in the pot and continue to boil the water over high heat.

2. Prepare a plate. I use a pizza plate. Brush a layer of cooking oil evenly on the bottom of the plate. The purpose of brushing cooking oil is to prevent the rice paste from sticking to the bottom.

3. Scoop in an appropriate amount of rice paste and spread it evenly on the bottom of the pizza pan in a circular shape.

4. When the water boils, place the pizza pan with rice paste on the steaming rack. (Be sure to wait until the water in the pot is boiling before putting the plate with rice slurry in, so that the rice slurry will quickly condense into a transparent state when it encounters hot steam; if cold water is put in, as the water temperature rises, a large amount of water vapor is generated, and the rice slurry will also absorb the water vapor and become gelatinized, which will affect the steaming effect and is not conducive to forming)

5. Cover the pot and steam over high heat for 3 to 5 minutes

6. Steam until the rice paste solidifies and changes color, bubbles appear on the surface and becomes transparent, then turn off the heat and a rice wrapper is ready.

[Cooling and placement process of rice skin]:

1. Prepare a basin of boiled water or cold water

2. Take the pizza pan out of the steamer and soak it in boiled water or cold water for 1 minute to cool the rice crust.

3. Take the cooled pizza pan out of the boiled water or cold water, and gently lift up the rice skin along the edge where the rice skin touches the pizza pan.

4. Peel off the rice skin

5. Put the peeled rice skin on the chopping board and brush a layer of cooking oil evenly on the surface of the rice skin.

6. According to the above method of making rice skin, steam all the rice paste to make rice skin, and stack them together in sequence (each time you put a piece of rice skin, you should brush a layer of cooking oil on the surface, so that the rice skins will not stick to each other and can be taken out easily when eating)

[How to make rice wrappers in microwave oven]:

1. Prepare a microwave-safe plate and apply a layer of cooking oil evenly on the bottom of the plate.

2. Scoop an appropriate amount of rice paste and make it evenly spread on the bottom of the plate in a circular shape.

3. Put a layer of plastic wrap on the plate

4.Put the plate in the microwave

5. Close the microwave door and set the oven to 100 degrees.

6. Microwave heating time 1 minute 30 seconds, start the microwave oven to start working

7. After the microwave stops working, take out the plate and tear off the plastic wrap. The rice slurry in the plate changes color and solidifies, becoming transparent.

8. Prepare a pot of boiled water or cold water, soak the plate in the water for 1 minute to let the rice skin cool down.

9. Take the cooled pizza plate out of the boiled water or cold water, and gently lift up the rice skin along the edge where the rice skin touches the plate.

10. Peel off the rice wrapper

【Preparation method of rice skin seasoning】:

1. Spice water: Put a small bowl of cold water in a pot, add pepper, star anise, cumin, fennel, dried red pepper, cinnamon, bay leaves and other spices, boil over high heat until the water boils, then cook for about 10 minutes, turn off the heat, drain the impurities and the remaining water is the spice water

2. Vinegar sauce: Put a small amount of cooking oil in a wok and heat it to 30% to 40% hot, pour in about 2 tablespoons of Shanxi aged vinegar, heat for 1 to 2 minutes until the vinegar smells good, and the vinegar sauce is ready (after the aged vinegar is boiled, the acidity of the vinegar will disappear with the steam, and what remains in the pot is the strong vinegar aroma, so the dough will be fragrant instead of sour)

3. Garlic paste water: Use a rolling pin to mash the garlic into garlic paste, add an appropriate amount of cold boiled water, and soak for a while

4. Ginger water: Use a rolling pin to mash ginger into garlic paste, add appropriate amount of cold boiled water, and soak for a while.

5. Spice oil: Heat oil in a pot, add star anise, pepper, bay leaves, ginger, garlic, green onions and fennel soaked in clean water, and simmer the spices over low heat for about 10 minutes. When the spices are fragrant and the surface changes color, drain the spices with a colander and let them cool. The remaining oil in the pot is the spice oil.

6. Chili oil and chili oil

7. Crushed peanuts

8. Coriander: Wash the coriander and cut into chopped coriander. A large collection of seasonings

[The process of cutting and mixing rice skin]:

1. When eating, roll the rice wrapper into a roll

2. Dip a little cold water on the blade and use the knife to cut the rice into strips of uniform thickness.

3. Put the rice noodles in the cold dish bowl

4. Wash and cut half a carrot into thin strips. I didn’t have cucumber at home so I used cabbage. Wash and cut the cabbage into thin strips. Put the carrot and cabbage strips on the rice strips and sprinkle a small amount of homemade almond, walnut, and peanut nut powder.

5. Add the sauce

6. Cut the coriander into sections and put them into the bowl. Use chopsticks to mix all the ingredients and seasonings evenly.