1, select the rice stored for one year, and the rice with low viscosity is in Lemi.
2. Wash the rice and put it in a big sink.
3. Soak in a big sink for about three to four hours.
4. After the rice grains are softened by water absorption, they are slowly ground into powder with a little groundwater. In the past, they were all ground by ancient stone mills, relying on human or animal power, but now they are all made by electric rice mills.
5. Press the ground rice slurry dry, put it into a cotton bag with many capillary holes, tighten the bag mouth, and dehydrate it under pressure, so that the water in the rice slurry is completely discharged and turned into white wet starch.
6. After crushing, crush it by hand and put it into a vat with a diameter of about three feet and a depth of about two feet to make it very flexible.
7. Stir (fold the rice ball into a cylinder) and leave it for a day, then make it into a glutinous rice ball with a circumference of about one foot and a height of about seven inches.
8. Steam (steam) the dough, steam it in a steamer for about half an hour, and take it out after it is cooked for about seven minutes. 9. Stir, put the steamed dough into the blender.
10, put the spun rice slices into the "wheel bender" and repeatedly crush them to become tough rice slices.
1 1. Squeeze the rice noodle (the rice noodle is formed when it passes through the fine hole of "copper penetration"). Roll the rice noodles into a cylinder and put them into a press (copper perforation) with "rice noodle holes" at the bottom to form a continuous rice noodle.
12, the rice noodles pressed by cooking are not fully cooked, and they will be fully cooked only after steaming or boiling. If boiled powder is used for steaming, gouache is used for boiling.
13, cut rice noodles. Just steamed rice noodles should be cut into sections with a knife.
14, rice noodles. Tear off the cut rice noodle by hand, and don't let it knot.
15. Fold the rice noodles into pieces with chopsticks.
16, put (put the rice noodle pieces on the "bamboo rack") Put the torn rice noodle pieces on the bamboo rack 17, dry them, hang them on a bamboo rack about 9.5 feet long and 2.5 feet wide, and carry them to an outdoor ventilated place to dry. Cooking powder takes about three hours to dry.