1、Introduction
Fresh rice noodles are a special snack in the southern cities of China. I enjoy eating fresh rice noodles when the weather is hot in summer. My grandmother often makes fresh rice noodles for me, which is an unforgettable memory. This summer, I tried making fresh rice noodles at home, and they were truly delicious. The entire process was fascinating, especially when I saw the rice paste transform into transparent, white rice sheets.
If you want to make delicious rice rolls, you must prepare chili water, seasoning water, and garlic water. Many small shops that sell rice rolls have their own unique seasoning recipes, which you can try several times. I believe you can make even more delicious rice rolls yourself.
2、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 50 | Spicy, salty, fragrant | boil |
3、Ingredients
- 300 g rice
- 100 g of starch
- 3 g of salt
- 180 g boiling water
- Bean Sprouts
- Celery
- Edible Oil
- Chili oil
- Garlic Water
- Seasoning the water
- Sesame oil
4、How To Make
1、 What I want to make today is fresh rice noodles. First, take 300 grams of rice and wash it with water.
2、Then soak the rice for 24 hours; the rice will become soft after soaking.
3、Then pour the rice into the blender, add clean water, ensuring the water level is 2 centimeters above the rice.
4、Start the wall-breaking machine to mash the rice into a paste, which takes more than nine minutes.
5、Then, filter the rice paste through a sieve to remove any residue.
6、Then add 100 g of starch and 200 g of water to the bowl, stir well, and set aside for later use.
7、Then, add 3 g of salt to the rice paste and stir evenly.
8、Then, slowly add 180 g of boiling water to the rice paste while stirring evenly.
9、Then, pour the prepared starch water into the rice paste and stir it evenly. Remove any foam from the surface of the rice paste, and it will be ready.
10、 Then prepare to make chili oil, which includes ingredients such as red chili, sesame oil, sesame seeds, salt, Sichuan pepper powder, ginger, white sugar, and more.
11、Prepare garlic water by crushing the garlic, then adding an appropriate amount of water and stirring evenly.
12、Prepare the seasoning water, which includes ingredients such as soy sauce, dark soy sauce, vinegar, monosodium glutamate, white sugar, and others.
13、Then, pour the bean sprouts and celery into boiling water and cook for 1 minute. Remove them and immediately transfer to cold water to cool.
14、Then take a flat-bottomed pan, brush a layer of cooking oil on the bottom, and pour a spoonful of rice paste into the pan, spreading it to cover the entire bottom.
15、Then take a frying pan, fill it with boiling water, and place the flat-bottomed pan covered with rice paste on the water surface.
16、Then cover the pot and steam over high heat for 3 minutes.
17、The bulging rice husk indicates that it is already ripe.
18、Take out the frying pan and place it in cold water to cool. Then, brush a layer of cooking oil onto the surface of the rice husk.
19、Then pick up the rice husk from the pan; the first batch is ready. Repeat the above steps.
20、Then cut the rice bran into long strips.
21、 Take an appropriate amount of sliced fresh rice noodles, then add the prepared bean sprouts, celery, seasoning water, chili oil, garlic water, and sesame oil. Mix well, and the most delicious fresh rice noodles is ready to serve.
22、Mix the fresh rice noodles thoroughly to enjoy its delicious flavor.
5、Important Tips
1、 Rice should be soaked in water for at least 24 hours to soften it.
2、The processing time for rice using a hull-breaking machine exceeds 9 minutes, resulting in a more delicate rice bran.
3、 Avoid making too many homemade rice skins at once. If you cannot finish them, seal and store them in the refrigerator; however, this may affect their taste.
4、Brushing a layer of cooking oil onto the surface of the finished rice husk can prevent it from sticking together.
5、You can also substitute bean sprouts and celery with ingredients such as cucumbers and carrots.
6、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 340 kcal |
| carbohydrate | 53 g |
| Fat | 2.6 g |
| protein | 4.6 g |
| Cellulose | 1.2 g |
7、Matching Food
Hot and sour shrimp soup，House special mei fun，Seafood hot and sour soup
8、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 5 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 4 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
What are the effects of different types of rice on the taste of fresh rice noodles?
Do not use glutinous rice to make fresh rice noodles. It results in a soft texture with little elasticity, causing the noodles to break easily. fresh rice noodles made from indica rice are more elastic and have a better taste. In contrast, fresh rice noodles made from japonica rice are soft and sticky but have a limited ability to absorb soup.
If you want to make fresh rice noodles delicious, what should you pay attention to?
(1)、Select high-quality rice .
(2) 、The rice paste should be smooth and uniform.
(3) 、Choose flavorful chili water and seasoning broth.
(4) 、Add high-quality ingredients to the fresh rice noodles according to personal preference.
Can elderly people and children eat fresh rice noodles?
The main ingredient of fresh rice noodles is rice, making them suitable for both the elderly and children. You can adjust the amount of chili oil, seasoning sauce, and garlic water used according to individual preferences.
10、Recipe
- 300 g rice
- 100 g of starch
- 3 g of salt
- 180 g boiling water
- Bean Sprouts
- Celery
- Edible Oil
- Chili oil
- Garlic Water
- Seasoning the water
- Sesame oil
- What I want to make today is fresh rice noodles. First, take 300 grams of rice and wash it with water.
- Then soak the rice for 24 hours; the rice will become soft after soaking.
- Then pour the rice into the blender, add clean water, ensuring the water level is 2 centimeters above the rice.
- Start the wall-breaking machine to mash the rice into a paste, which takes more than nine minutes.
- Then, filter the rice paste through a sieve to remove any residue.
- Then add 100 g of starch and 200 g of water to the bowl, stir well, and set aside for later use.
- Then, add 3 g of salt to the rice paste and stir evenly.
- Then, slowly add 180 g of boiling water to the rice paste while stirring evenly.
- Then, pour the prepared starch water into the rice paste and stir it evenly. Remove any foam from the surface of the rice paste, and it will be ready.
- Then prepare to make chili oil, which includes ingredients such as red chili, sesame oil, sesame seeds, salt, Sichuan pepper powder, ginger, white sugar, and more.
- Prepare garlic water by crushing the garlic, then adding an appropriate amount of water and stirring evenly.
- Prepare the seasoning water, which includes ingredients such as soy sauce, dark soy sauce, vinegar, monosodium glutamate, white sugar, and others.
- Then, pour the bean sprouts and celery into boiling water and cook for 1 minute. Remove them and immediately transfer to cold water to cool.
- Then take a flat-bottomed pan, brush a layer of cooking oil on the bottom, and pour a spoonful of rice paste into the pan, spreading it to cover the entire bottom.
- Then take a frying pan, fill it with boiling water, and place the flat-bottomed pan covered with rice paste on the water surface.
- Then cover the pot and steam over high heat for 3 minutes.
- The bulging rice husk indicates that it is already ripe.
- Take out the frying pan and place it in cold water to cool. Then, brush a layer of cooking oil onto the surface of the rice husk.
- Then pick up the rice husk from the pan; the first batch is ready. Repeat the above steps.
- Then cut the rice bran into long strips.
- Take an appropriate amount of sliced fresh rice noodles, then add the prepared bean sprouts, celery, seasoning water, chili oil, garlic water, and sesame oil. Mix well, and the most delicious fresh rice noodles is ready to serve.
- Mix the fresh rice noodles thoroughly to enjoy its delicious flavor.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 50 | Spicy, salty, fragrant | boil |
| Content | Per 100 g |
|---|---|
| Calories | 340 kcal |
| carbohydrate | 53 g |
| Fat | 2.6 g |
| protein | 4.6 g |
| Cellulose | 1.2 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 5 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 4 |
| child | 8 |
