Mang Xiaoguo especially likes to eat noodles. Every day, there must be a noodle. When I say that I have eaten noodles, I rushed to eat. However, she didn't bother me. I was annoyed. I remembered the Guizhou rice noodles that she loved (a kind of convenient food made by rice pulping through fermentation and other complicated links, a bit like Yunnan rice noodles, but the taste is relatively ammunition). I know how good the quality is, so I tried many times to try to make rice noodles, but they were not very successful. The finished product looks like it is like a boiled shape. Last year, I studied a dough made of pure rice, which tasted very good, but I didn't take a photo of the complicated process. Many mothers want me to share the practice, especially the baby moms who are allergic to flour. They are very eager to learn to improve the recipe for the baby, because the wheat bran inside the noodles is easy to sensitize, so many allergic babies may not have eaten the noodles (should be like this) Right?). This time, I have tried and tested several times to adjust the formula and practice. This method is very simple. The rice noodles made are very good. The shots are very common. All kinds of raw rice noodles can be used. Your baby can eat a lot of rice noodles. For example, using color vegetable juice to make beautiful multicolored rice noodles, you can also make juice rice noodles, milk rice noodles, miscellaneous grains and rice noodles. As long as you think of the materials you can use to try. The rice noodles that come out of this way can be used with any ingredients. If you mix fruit yoghurt, you can also use it as a refreshing baby dessert. Here are the corn noodles that have just been harvested. What is not very fragrant and strong corn scent? The taste of the smashed bullets, Mang Xiaoguo is too fond of eating, even I can't help but eat a small bowl.
Mix all materials and stir into a thick paste
Put the evenly mixed rice paste into the flower bag or the fresh-keeping bag.
Add a certain depth of water to the pot and boil it. Cut the top of the flower bag or the fresh-keeping bag with rice paste, and grasp the thickness. Hold the rice paste bag and squeeze it into the pot. Move the rice paste bag and squeeze it. Rice paste meets heat and solidifies into rice
After all the rice paste is squeezed, the rice noodles also surfaced. At this time, the rice noodles are basically cooked, and the cooking can continue for 1-2 minutes. The rice noodles will be softer.
Remove the rice noodles and eat them with other ingredients, or soak them in soup.
Later, I made a purple potato millet rice noodle. Different rice noodles have different water absorption. I can't do it with reference to the last corn noodle. 100g millet flour + 5g purple potato powder + 20g lotus root powder + 100g water. The batter was very thick, and the spoon was lifted very slowly.
When you are making it, if you do not form it in the pot, first turn off the fire, add some rice flour or glutinous powder to the batter, stir evenly or evenly squeeze it through the squeezed bag. Cook it or it may be formed.
1. Fangzizhongyu powder is a very important ingredient. Because rice flour, corn flour or other miscellaneous grains are low-gluten flour, unlike wheat flour, which contains gluten, it can make the dough solidify. Therefore, if you want to make pure rice noodles according to this method, To increase the starch material with faster coagulation speed, glutinous powder or horseshoe powder is a better choice (if the horseshoe powder should be used appropriately, the horseshoe powder is higher than the glutinous powder), and the ordinary starch should be used. 2. Because the moisture absorption degree of different rice noodles is different, the amount of water in the square can be adjusted by itself. The consistency of the rice paste is similar to that of very thick yogurt. It is too thin to be formed. If the rice paste is too thin after being poured into the water, it can be added in a proper amount. Rice flour adjusts the consistency. 3, Fangzi can use all rice flour (sticky rice flour) to make pure rice noodles, or add other miscellaneous grains to make. Clear water can also be replaced with milk, juice, etc. to make rice noodles with different flavors. 4, want to eat very Q-like noodles rice noodles can increase the amount of glutinous rice (such that we can make very healthy and safe noodles). If you want to eat a more glutinous rice noodle, you can slightly reduce the amount of glutinous powder in the formula (5g or less).