How to cook rice noodles to make them delicious

Rice noodles are a delicacy that is accepted by the public. It is a food made of rice noodles, and of course the starch content is relatively high, but there are still many people who like to eat it. There are many ways to cook it, and the taste of each method is different, but some people find the result a bit unsatisfactory when they cook it at home. So how do you cook rice noodles to make it delicious?

The full name of rice noodle is Shahefen, which is one of the popular traditional delicacies in Guangdong, Hainan, Guangxi, Fujian and other regions. Rice noodles, also known as Shahefen, are made by washing and grinding rice into powder, adding water to make a paste, steaming it into sheets, and then cutting it into strips after cooling. Different from "kway teow".

It is a common snack ingredient in Guangdong, Guangxi and Southeast Asia in China. It originated in Shahe, Guangzhou around 1860, hence the name.

The raw material for rice noodles is rice. Wash the rice and grind it into powder. Add water to make it into a paste. Steam it in a steamer into flakes. After cooling, cut it into strips. Handmade rice noodles are white in color. Recently, some shops have added various vegetable or fruit juices to make colorful rice noodles.

Method: 1. Soak the rice for 12 hours, use a food processor to make rice paste, add a little salt and a spoonful of oil, and let it stand for 30 minutes.

2. Mix tapioca starch and water in a ratio of 1:2 until there are no particles. Mix it evenly with the rice paste with salt and oil. Let it stand for 10 minutes and stir it evenly with a spoon or chopsticks. Don't leave any pimples.

3. Steam. Prepare two eight-inch flat pans and apply a layer of oil evenly on the bottom of the pans. Bring water to a boil in a large pot. Scoop 1/4 cup of rice slurry into a flat plate. Use tongs to put it into the boiling water, rotating it as you put it in to make the rice skin evenly thick. Cover the pot and steam over high heat for 2-3 minutes. Remove from the pot when large bubbles appear on the plate.

4. Reveal. Soak the steamed rice noodles in a basin of cold water prepared in advance, or put the bottom of the plate under the faucet, run your fingers around the edge of the plate, and the rice noodle skin will be easily peeled off.

5. Stack. When stacking rice noodles, remember to apply oil between each piece. Don't use too little oil.

6. Cut. Cut it into the width you need and slightly open it with your hands. If you want to stir-fry it, apply some oil to prevent the rice noodles from getting on it.