How to make glutinous rice noodles with white flour

Jiangmi noodles are a popular snack. In some areas, people will make some Jiangmi noodles and eat them during festivals. Jiangmi noodles are mainly made of glutinous rice. In some specific areas, white flour is also used to make Jiangmi noodles. No matter what it is made of, glutinous rice noodles are very delicious. So, how to make glutinous rice noodles with white flour? Below we will introduce in detail two methods of making glutinous rice noodles and eating guidelines.

1. How to make homemade white flour glutinous rice noodles

Put the flour in a bowl, add sugar and appropriate amount of baking powder;

Knead the flour into dough with warm water and let it rest for 20 minutes;

Roll out the dough and cut it into strips. If it is too long, cut it into the length you like.

Put a proper amount of oil in the pot and bring it to a boil;

After boiling, add the cut glutinous rice strips and fry until golden brown. You can also coat them with a pinch of sugar.

You can also make syrup to coat the sugar;

The method of making syrup is very simple, it only requires sugar and water;

Put water in a pot and add an appropriate amount of white sugar. Wait until the color of the white sugar becomes darker and it will start to move. When it can be pulled into threads, you can put in the glutinous rice strips. After taking it out of the pot, quickly wrap it with white sugar.

2. Method 2 of glutinous rice noodles

Ingredients: 2 kg standard flour (for dry noodles), 8 kg raw oil, 9.5 kg white sugar, 8.5 kg maltose, 0.5 kg osmanthus, 37 kg glutinous rice flour

Process flow: ingredients → batter → dough → slicing → pressing → cutting into strips → sieving → frying → coating with batter (coating with a layer of syrup) → finished product

Production method: After selecting the ingredients, make the batter and knead the dough. First, add 3.5 kg of glutinous rice flour and water to make dough. Steam it into a paste. Put the paste into a dough mixer, add maltose and continue to stir until it is uniform. Finally, add the remaining 33.5 kg of glutinous rice flour and stir into dough. Pour the dough onto the chopping board, then send it into the slicer, cut it into noodles, put it into the oil pan and fry it. After the noodles are fried and out of the pan, they can be coated with starch. The syrup is made by boiling 9.5 kg of sugar and 2 kg of water. After boiling, pour the osmanthus and the strips into a mixer, stir and fry to obtain the finished product.

3. Guidelines for eating Jiangmi Noodles

Glutinous rice is sticky, and if it is made into cakes, it will be more difficult to digest. Therefore, infants, the elderly, and people with weak digestion after illness should not eat glutinous rice cakes.

Glutinous rice products should be heated before consumption; they should be cooked into thin porridge and consumed, which is not only nutritious but also very easy to digest and absorb, and nourishes the stomach.

It is suitable for people with spontaneous sweating, night sweats, excessive sweating, blood deficiency, dizziness, spleen deficiency and diarrhea; it is suitable for people with tuberculosis, neurasthenia, and those suffering from illness and childbirth.