Rice selection
When rice is stored for one year, the viscosity of Millet is low.
Step two:
fail
After washing the rice, put it in a big sink.
Step 3:
suck up
Put it in a big sink and soak it for about three to four hours.
Step 4:
mill rice
After the rice grains are softened by water absorption, they are slowly ground into powder with a stone mill and a little groundwater. It used to be pushed by an ancient stone mill, by human or animal power, but now it is made by an electric rice mill.
Step five:
Press dry
Put the ground rice slurry into a cotton bag with many capillary holes, tighten the bag mouth, and dehydrate under pressure to completely discharge the water in the rice slurry and turn it into white block wet starch.
Step 6:
be infatuated with
Crush it by hand and put it in a vat about three feet in diameter and two feet in depth to make it very flexible.
Step 7:
Stir (fold the rice ball into a cylinder)
After standing for a day, it was made into a dough about a foot wide and about seven inches high.
Step 8:
Cooking (cooking)
The prepared glutinous rice dough should be steamed in a steamer for about half an hour and boiled for about seven minutes.
Step 9:
spread
Put the steamed dough into the blender.
Step 10:
Rumi tablets
Put it into a "wheel bender" and repeatedly press it into tough rice slices.
Step 1 1:
Extrusion of rice noodles (rice noodles pass through the fine holes of "copper penetration" and immediately form)
Roll the rice slices into a cylinder and put them into a press (copper punch) with "rice noodle holes" drilled at the bottom to make them into continuous rice strips.
Step 12:
Cooking; This is my business.
The pressed rice noodles are not fully cooked, and only when steamed or boiled will they be fully cooked. If steamed, it is fried powder, and if cooked, it is gouache.
Step 13:
Cut rice noodles
Just steamed rice noodles should be cut into sections with a knife.
Step 14:
Dismantle rice noodles
Tear the cut rice noodle by hand, and don't let it knot.
Step 15:
Folding rice noodle
Fold the rice noodles into pieces with chopsticks.
Step 16:
Covering (rice flour blocks are covered on the "bamboo frame")
Put the shredded rice noodles on the bamboo frame.
Step 17:
air-dry
Hang it on a bamboo shelf about 9.5 feet long and 2.5 feet wide, and carry it to an outdoor ventilated place to dry. Cooking powder takes about three hours to dry. If it rains suddenly and it is too late to move the rice noodles into the house, the rice noodles will be moldy, which will be a waste of time.