RICE NOODLES MADE OF RECIPES
RICE NOODLES RECIPES | BBC GOOD FOOD
Cook rice noodles in a range of speedy stir-fries, salads and soups. Our recipes use thick noodles, thin vermicelli noodles and flat pad Thai-style noodles.
Provided by Good Food team
Number Of Ingredients 1
RED YEAST RICE NOODLES RECIPE - SIMPLE CHINESE FOOD
I like to eat sweet rice noodles, I make it every three to five times. I happened to see the red yeast rice wine and I couldn’t extricate myself from it. I had to try it anyway. What I did was simplified, and the color of red yeast rice powder was not as red as I imagined. I can accept this color too.
Provided by Yoha Kitchen
Total Time P2D
Yield 2
Number Of Ingredients 4
Steps:
- Wash the glutinous rice and soak it with clean water. The amount of water should be less than the rice. The rice should be soaked until it is crushed by twisting it by hand.
- Add enough water to the steamer, put a grate, spread cage cloth or gauze, and spread the soaked rice evenly on it; don’t put too much rice in a layer, too much rice will not be steamed completely, there must be a middle The process of mixing and sprinkling
- Turn on medium heat and keep the water boiled and steam on medium heat for 30 minutes; taste the rice, it will bite and have toughness, and the rice is crystal clear.
- After turning off the heat, take out the rice with the grate, let it cool, and let it reach room temperature in summer, and to room temperature in winter
- Put the koji in a bowl, pour a little hydration to boil the koji; blanch the containers and tools to be made with boiling water for a while, and disinfect
- After the rice is cool, put the rice in the container, pour the soaked koji into the rice, and put the red yeast rice at the same time
- Stir while pouring, add an appropriate amount of cold water according to the softness of the rice, but it cannot become thick porridge after adding water
- Use a spoon to compact and flatten the mixed rice, dig a hole in the middle to observe the degree of fermentation
- Cover with plastic wrap, close the lid, and ferment
- The room temperature is about 24 degrees, and the fermentation is three days and two nights. There is already water in the nest in the rice.
- Shake the bowl and the rice will slide as a whole, indicating that the fermented rice is ready
- Dig a spoon to see, the rice is full
- Pour an appropriate amount of cold water into the rice, use a knife to cut the rice one by one, put it into the steamer, and steam for 10-15 minutes after the water is boiled.
- Take it out and eat it while it’s hot, so sweet; after cooling, put it in a fresh-keeping box, store in the refrigerator, and take it as you eat
- You can sprinkle some sweet-scented osmanthus while eating
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