Processing method of handmade rice noodles

[0021] The embodiment of the present invention provides a processing method of handmade rice noodles. The raw material ratio of the rice noodles is as follows: 12-16 parts of rice, 3-5 parts of corn starch, 0.3-0.5 parts of star anise powder, 0.6-0.8 parts of pepper powder, and 0.04-0.04 parts of monosodium glutamate. 0.08 part, salt 0.4-0.8 part, pepper 0.2-0.4 part, minced green onion 0.7-0.9 part, ginger slice 0.4-0.8 part, lard 0.3-0.5 part, fresh corn 1-2 part, crucian carp 1-2 part.

[0022] Include the following steps:

[0023] (1) Preparation of rice milk: Put the above-mentioned rice in a bucket and wash it with clean water for two to three times. After washing, add 7 parts of mountain spring water to the bucket to soak and ferment the rice. Soak in summer. 6-7 days, soaked for 20-25 days in winter, after soaking, take the soaked rice out of the bucket and place it in the funnel, rinse with mountain spring water, and manually scrub until the sour taste of rice fermentati

[0027] The embodiment of the present invention provides a processing method of handmade rice noodles. The raw material ratio of the rice noodles is as follows: 12-15 parts of rice, 3 parts of corn starch, 0.3 parts of star anise powder, 0.6-0.7 parts of pepper powder, 0.04-0.06 parts of monosodium glutamate, and salt 0.4-0.6 part of pepper, 0.7-0.8 part of minced green onion, 0.4-0.6 part of ginger slices, 0.3-0.4 part of lard, 1 part of fresh corn, and 1 part of crucian carp.

[0028] Include the following steps:

[0029] (1) Preparation of rice milk: Put the above-mentioned rice in a bucket and wash it with clean water for two to three times. After washing, add 7 parts of mountain spring water to the bucket to soak and ferment the rice. Soak in summer. 6-7 days, soaked for 20-25 days in winter, after soaking, take the soaked rice out of the bucket and place it in the funnel, rinse with mountain spring water, and manually scrub until the sour taste of rice fermentation is remove

[0033] The embodiment of the present invention provides a processing method of handmade rice noodles. The raw material ratio of the rice noodles is as follows: 15 parts of rice, 4 parts of corn starch, 0.4 parts of star anise powder, 0.7 parts of pepper powder, 0.06 parts of monosodium glutamate, 0.6 parts of salt, and 0.3 parts of pepper. portion, 0.8 portion of minced green onion, 0.6 portion of sliced ​​ginger, 0.4 portion of lard, 1 portion of fresh corn, and 1 portion of crucian carp.

[0034] Include the following steps:

[0035] (1) Preparation of rice milk: Put the above-mentioned rice in a bucket and wash it with clean water for two to three times. After washing, add 7 parts of mountain spring water to the bucket to soak and ferment the rice. Soak in summer. 6-7 days, soaked for 20-25 days in winter, after soaking, take the soaked rice out of the bucket and place it in the funnel, rinse with mountain spring water, and manually scrub until the sour taste of rice fermentat