1. Rice flour is made of high-quality rice through fermentation, pulping, filtration, cooking, extrusion and boiling. Rice noodles are slender, white and elastic, and can be eaten in various ways.

2. Yunnan rice flour can be divided into two categories. One is made of rice by fermentation and grinding, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour".

Thirdly, dried rice flour is dried "dried rice flour", which is easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice. "

Extended data:

1. Rice noodle, a traditional snack in China, is called rice noodle in Yunnan and rice noodle in other parts of China.

Second, the thread is made of rice, long, round in cross-section, white in color and tough, and it is taken out after scalding with boiling water.

Third, put the broth, generally mix chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce, and eat it while it is hot. The vermicelli is similar to it, but it tastes different.

Fourthly, in the ancient cookbook "Food Times", the record of rice noodles is "charm". People are used to calling rice noodles "sour rice noodles", "sour rice noodles", "dried rice noodles" and "rice noodles".

5. Rich in carbohydrates, vitamins, minerals and enzymes, it has the characteristics of rapid and uniform ripening, cooking resistance, refreshing and smooth taste, no turbidity after cooking and easy digestion, and is especially suitable for leisure fast food.

References:

Rice noodle-Baidu encyclopedia

What is rice flour made of? Does eating often have a bad effect on your health?

There are two kinds of rice noodles in Yunnan: one is to grind fermented rice into powder, commonly known as "sour rice noodles", which has complicated technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles can also be dried into "dry rice noodles", which is convenient to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.

Inferior rice flour is made of aged grain and contains many chemical additives harmful to human body. Even if the rice noodles are not made of aged grain, a chemical substance should be added in the production process to make the rice noodles flip smoothly.

How to make rice noodles? What kind of rice noodles?

Rice flour refers to strip-shaped and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered substances made from rice in the sense of grinding.

The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially southerners). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles.

Their production processes are similar, generally: rice-elutriation-soaking-pulping-cooking-tabletting (shredding)-cooking-cooling-drying-packaging-finished products. Rice noodles are the most common snacks in Kunming. The production of rice flour must choose high-quality rice, which is made by fermentation, pulping, filtration, cooking, extrusion and cooking. It looks like a long line, white and elastic, and can be eaten in many ways.

Guangdong is called rice noodles, and Guangxi is called thread rice noodles and dried rice noodles, especially Yunnan rice noodles.

What is rice flour made of?

Rice flour is an ancient food. In the ancient cooking book "Food Times", rice flour was recorded as "charm". Interpretation of Ci, which was recorded in Sui Shu, was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" "Qi Yao Min Shu" refers to the production of "truth". Firstly, the glutinous rice is ground into powder, mixed with honey and water, adjusted to a moderate thickness, poured into a bamboo spoon drilled at the bottom, and the powder slurry flows out into fine lines, and then cooked in a pot with ointment, that is, rice noodles. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".

In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. Chen Zao's Shi Chao, the River's Lake Chief? Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. Seven tendons are empty and slippery, still sweet. "At that time, Xu Nanqing wrote the poem" Making a Nest with Rice Noodles ",which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.

During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

What material is rice flour made of? Is it healthy food?

Rice flour is made of high-quality rice by fermentation, pulping, filtration, cooking, extrusion, cooking and other processes.

Rice noodles are slender, white and elastic, and can be eaten in various ways. Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle.

Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour".

Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it.

Dried rice noodles are hard, chewy and long, but lack the flavor of rice. "Normal rice noodles should not be junk food.

But if you eat a lot of gluten, you should be careful. I heard from friends that some black-hearted bosses add plastic products to rice noodles in order to improve their taste.

Therefore, the more you eat gluten rice noodles, the more you should carefully screen them.

What is rice flour made of? Starch? Or plastic bags?

First, grind glutinous rice into powder, add honey and water, adjust it to a moderate thickness, pour it into a bamboo spoon drilled at the bottom, and fine lines will flow out of the paste, then put it in a pot and cook it with cream oil. Yunnan rice noodle crossing the bridge is rice noodle.

Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".

Modern and contemporary rice noodles are different from traditional methods because of the introduction of mechanized production. In particular, the "rice noodles (which should be called rice noodles)" made in various parts of the south are different from rice noodles.

Although rice noodles are shaped like rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as raw material, and raw materials such as sweet potato powder and potato powder are added to rice noodles (accounting for a large proportion), which makes the taste and preservation method very different from rice noodles.