Rice noodles are a common delicacy, which is rich in carbohydrates, vitamins, minerals and enzymes, with the characteristics of rapid cooking, uniformity, resistance to cooking, refreshing and tender, etc., can be combined with a variety of vegetables, meat, eggs and spices to increase nutrition, so that rice noodles are more delicious and delicious.
<h1 class="pgc-h-arrow-right" data-track="4" > meter line foaming technique</h1>
Nowadays, many people will first soak the rice noodles when eating rice noodles, and then use them for cooking, which will make the taste better and easier to cook. However, most people do not know how to foam the rice noodles, the following is for everyone to popularize the science.
Cold water immersion method
Take an appropriate amount of rice noodles, immerse the rice noodles in cold water for 6-10 hours, put them into boiling water about 4 times the amount of rice noodles and cook for about 1-2 minutes, stir them from time to time, and rinse them with cold boiled water or self-rinse until the rice noodles are cooled, filtered and set aside. (Suitable for home operation)
Directly under the pot method
Take an appropriate amount of rice noodles, put the rice noodles in boiling water about 5 times the weight of the rice noodles and cook them for 7-9 minutes, stir them from time to time, rinse them with cold boiled water or tap water, and drain them to use. (Suitable for home operation)
Boiling water soaking method
Take an appropriate amount of rice noodles, soak the rice noodles in boiling water about 4 times the weight of the rice noodles for about 25 minutes, stir them from time to time, rinse the rice noodles with cold water until they are sufficiently cooled, filter dry and refrigerate and set aside (leave for 6-24 hours). (Suitable for F&B operations)
<h1 class="pgc-h-arrow-right" data-track="14" > the food recipes corresponding to various specifications of rice noodles</h1>
Because the molding technology of rice noodles in the production process is different, the basic shape obtained is also different, and "mm (mm)" is generally used to indicate the thickness of rice noodles. Combined with the different eating habits of different places, the rice noodle practice corresponding to each thickness specification is also different.
1.2mm of rice noodles
Medium to thin, can be used for nail powder, bridge rice noodles, red oil rice noodles
1.6mm of rice noodles
Moderate thickness, can be used for snail powder, Guilin rice noodles, sour and spicy powder
1.8mm of meter line
Relatively slightly coarser, it can be used for Guilin rice noodles, three fresh powders, stir-fried powder, soup powder
2.6mm meter line
The powder diameter is coarse, and it can be used for stewed vermicelli and fried vermicelli
0.8-1.0mm of rice noodles
Authentic Nanyang fine rice noodles, which can be used for chicken soup sesame sauce rice noodles
In the 1980s and 1990s, a handful of paste shallots, a spoonful of sesame sauce, and a bowl of mellow and smooth chicken soup with sesame sauce and fine rice noodles were the taste of the soul of every Nanyang person.
At the beginning of its establishment, Wanhexiang Food took "authentic good rice noodles from Nanyang, Henan" as the main purpose of development, and was committed to "producing safe and healthy rice noodle foods for the public and promoting the healthy development of the rice noodle industry", and strived to let the people of the whole country taste this authentic Nanyang taste!
Wanhe Xiang Rice Noodles rejects any additives and edible glue in raw materials, and is only made of high-quality Gui Dynasty rice from the Dongting Lake Area, the hometown of fish and rice, and the golden water source of the head of the South-to-North Water Diversion Canal. Pure and simple, is one of the most important features of Wanhe Xiang rice noodles, but also the most clumsy and effective method of production and processing of Wanhe Xiang rice noodles, with ingenuity to produce, restore the authentic Nanyang rice noodles.