What are the little-known details of learning stone-ground rice roll technology?

The production process of stone-ground rice noodles 1. Select rice that has been stored for one year and has a lower viscosity.

2. Wash the rice and put it in a large bowl. In the sink

3. After soaking in a large sink, soak for about three to four hours

4. After grinding the rice grains to absorb water and soften them, use a little groundwater to The stone mill is slowly ground into a powdery liquid. In the past, ancient stone mills were used and grinding was done by manpower or animal power. Now it is done with electric rice mills

5. Press and dry grinding Put the rice milk into a cotton bag with many pores, tie the mouth of the bag tightly, and apply pressure to remove the water, so that the water in the rice milk can be completely drained out and turn into snow-white lumps of wet starch

6. Knead it into pieces and then crush it with your hands, then put it into a large bucket with a diameter of about three feet and a depth of about two feet and stir it to make it very pliable

7. Stir (fold the rice ball into a circle Tube shape) After being left for a day, make the rice dumplings about one foot in circumference and seven inches in height

8. Steaming (cooking) The prepared rice dumplings should be steamed in a steamer for about After half an hour, take it out when it is about halfway cooked. 9. Stir the steamed rice cake dough and put it into a blender

10. Put the rice flakes into the "wheel cake machine" and crush them repeatedly. Become tough rice flakes

11. Squeeze the rice noodles (the rice flakes pass through the fine holes of the "copper punch", and the rice noodles are formed). Roll the rice flakes into a cylinder shape and put it into the bottom of the drilled "rice flour holes" "In the press (copper thread), it becomes strands of rice noodles

12. The steamed and pressed rice noodles are not fully cooked yet, and they need to be steamed or boiled again before they are fully cooked. If The rice noodles that are steamed are cooking noodles, and if they are boiled, they are gouache noodles

13. To cut the freshly steamed rice noodles, use a knife to cut the rice noodles into sections.

14. Disassemble the rice noodles and tear the cut rice noodles apart bit by bit with your hands, don’t let it get knotted

15. Fold the rice noodles and use chopsticks to break the rice noodles into pieces, etc. Divide into chunks

16. Drape (pieces of rice noodles are spread on the "bamboo rack"). Place the torn pieces of rice noodles on the bamboo rack. 17. Hang the air-dried rice noodles on a bamboo rack about nine and a half feet long. , put it on a bamboo shelf about two and a half feet wide, and carry it to a ventilated place outside the house to dry. "Cooking powder" takes about three hours to dry.