Together with Ms. Xuan Kieu Kado (living in Japan) immediately started making this food from cold rice which is both delicious, ensuring food safety while saving money and avoiding waste.
Ms. Kieu said that the noodles and noodles made from cold rice are more chewy than those made from rice flour.
Pho noodle recipe
Pho noodles made from cold rice.
Cold rice 300g
Tapioca flour 300g
Wheat flour 200g (13% protein)
Salt 1 teaspoon
Santhan-gum powder 1mc (10g) this powder is okay without but it will be tougher!
Cooking oil 40ml
100ml boiling water
The recipe for making brown rice noodles
Noodles made from cooled brown rice.
Brown rice 300g
Tapioca flour 300g
Wheat flour 180~200g (13% protein)
Salt 1 teaspoon
Santhan-gum powder 1mc (10g)
100ml boiling water
Cooking oil 40ml
Noodle machine
Making
1. Boil 1 pot of water.
The noodles that come out of the machine must be discrete and smooth to achieve.
2. Put the flour, warmed rice, salt, santhangum into the machine, cover the lid and turn on the machine, press the start button for the dough mixer.
Noodle noodles when not boiled.
– The machine is in the mixing mode for 5 minutes.
– Put cooking oil, boiling water into the hole on the lid, at a slow speed along with the mixer’s dough rotation.
* Avoid pouring powder quickly, it will mix unevenly in wet places and dry places.
– After 5 minutes of mixing the flour, the machine will switch to the mode of pushing the noodles and noodles out. Let the machine push out all the powder in the machine once. Then put the noodles and pho back into the machine.
* This step makes the noodles more smooth and the flour more evenly dissolved.
Noodles or rice noodles when boiled do not break even 1 thread.
3. Noodles, pushed out the second time, will be smooth, discrete, and not sticky. If it is stuck, the new flour should absorb less water or the cooked rice should be more watery.
* To fix it, you can add a little flour to the machine.
* On the contrary, if the noodles come out dry with serrated teeth, I will add a little boiling water, just a little bit. This case is less common than the above case.
– Cut vermicelli and pho noodles about 2 hands long.
4. Boiling water, add 2 teaspoons of vinegar or lemon to the water. It will help make the noodles and pho more white when boiled.
– Put vermicelli and pho into boiling water. When all the vermicelli and pho are in, use chopsticks to stir gently to loosen the noodles and separate the noodles. Wait for the water to boil again and the noodles and noodles will rise. Turn off the stove, take out the vermicelli and pho immediately and put it in ice cold water, it will make the noodles and pho more chewy.
– Wash a few water to clean the oil, clear water. Wash well for longer shelf life. According to Ms. Xuan Kieu’s experience, only one meal can be made at a time, but if it is still put in a tightly tied nylon bag, it will be kept in the refrigerator for 3 days.
“If I don’t eat it right away, I also put it in a tightly tied plastic bag and store it in the refrigerator. When I eat, I take it out and boil it” – Ms. Xuan Kieu Kado shared.
Wish you success with this cold rice treatment!
at Blogtuan.info – Source: Soha.vn – Read the original article here
