The process of making noodles generally picky and take longer but basically in every village, every family handmade noodles are similar manner: rice is carefully selected in order to obtain plastic rice rice, usually rice season [1]. Rice is washed, cleaned and treated water soak overnight. Then put the soaked rice puree in a blender with water to form a plastic rice flour, dough. Flour was tempering and grandchildren leave sour water, then put on the table presses, cut into fruit powder [2] to size adult calf. The results would continue kneading dough, mixing in clean water and liquids taken through clean filter screen star, dust sheets to form rice starch. Starch is added to the mold rice vermicelli. Mold often made of vermicelli long tube shape, the head mold with a metal plate perforated round holes. Stage squeezed noodles usually done by hand or arm to compress the powder in the mold through the holes. Powder flowing through the holes when the mold was twisting, compressing, forming noodles, boiling pot of water falling below the preset mold. Noodles are blanched in boiling water for a few minutes to three nine, and was picked to quick rinse in clean water pot, cold noodles from being flat to stick together. Finally picked stages coated bun in water pot and use hand squeezed into a bun, leaf noodles, or noodles tangled. Noodles are placed on bamboo basket lined with banana leaves available, dried and brewed before going to market. Currently noodles were produced by machine, noodle production increases, shortening the time.
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