In Vietnam, rice vermicelli is roun

In Vietnam, rice vermicelli is rounded fibrous foods, soft white, made from starch, fiber and mold over the creation cooked in boiling water. As a raw material, ingredients to prepare many dishes where cuisine name often have the word bun at the top (like vermicelli noodles, fish, grilled, rice vermicelli, etc), rice vermicelli is one of the most popular foods in the country, behind the dish, rice noodle form.

Noodle-making processes in general are quite picky and take more time but basically in every village, every family made handmade noodles are similar: boring rice was carefully selected to take the rice granules, rice is often the rice season. Rice was clean and favors vo, soaked overnight. Then put rice has soaked into your pureed with water to form a paste, rice flour. The powder is brewed and the great-grandson of sour water, then bring up the table pressed, chopped powdered fruits to calf size adults. The result is kneading the dough, mix in the clean water into fluids and then put through a clean filter screen, dust sheets to form rice starch.

Rice starch is added to the mold rice vermicelli. Bun mold usually made of tubular material, the top of the mold has a perforated circular holes metal pieces. The squeezed rice vermicelli is usually done by hand or using the arm to compress the powder through the hole. Powder flow evenly through the hole when the mold gets nuts, compression, forming the noodles, falling under the preset pot of boiling water. Noodles are boiled in a pot of boiling water for about three minutes, and few will be picked to clean water in the pot quickly coated, cool to know not to stick to the noodles.

The last is the water in the pot noodle and rescuing hand squeezed into the bun, bun bun, or leaves.Noodle products are placed on the baskets of bamboo lining available banana leaves, drying and annealing before bring to market for sale.

Currently bun has been produced by the air, increase the production of rice vermicelli, shorten the time.

Kết quả (Anh) 1:

In Vietnam, rice vermicelli is rounded, soft, white, fibrous foods made from starch, fiber and mold over the creation cooked in boiling water. As a raw material, ingredients to prepare many dishes where cuisine name often have the word bun at the top (like vermicelli noodles, fish, grilled, rice vermicelli, etc), rice vermicelli is one of the most popular foods in the country, behind the dish, rice noodle form. Noodle-making processes in general are quite picky and take more time but basically in every village, every family made handmade noodles are similar: boring rice was carefully selected to take the rice non GMO soybean, rice is often the rice season. Rice was clean and favors vo, soaked overnight. Then put rice has soaked into your pureed with water to form a paste, rice flour. The powder is brewed and the great-grandson of sour water, then bring up the table pressed, chopped powdered fruits to calf size adults. The result is kneading the dough, mix in the clean water into fluids and then put through a clean filter screen, dust sheets to form rice starch.Rice starch is added to the mold rice vermicelli. Bun mold usually made of tubular material, the top of the mold has a perforated circular holes metal pieces. The squeezed rice vermicelli is usually done by hand or using the arm to compress the powder through the hole. Powder flow evenly through the hole when the mold gets nuts, compression, habit-forming the noodles, falling under the preset pot of boiling water. Noodles are boiled in a pot of boiling water for about three minutes, and few will be picked to clean water in the pot quickly coated, cool to know not to stick to the noodles.The last is the water in the pot noodle and rescuing hand squeezed into the bun, bun bun, or leaves. Noodle products are placed on the baskets of bamboo lining available banana leaves, drying and annealing before bring to market for sale.Currently bun has been produced by the air, increase the production of rice vermicelli, shorten the time.

Kết quả (Anh) 2:

In Vietnam, rice vermicelli is rounded fibrous foods, soft white, made ​​from starch, fiber and mold over the creation cooked boiling water print. As a raw material, ingredients to prepare many dishes where often Do have the word cuisine name at the top bun (vermicelli noodles like, fish, grilled, rice vermicelli, etc), rice vermicelli is one of the Most Popular foods in the country, behind the dish, rice noodle form. Noodle-making processes are quite picky general print and take more time but in every village Basically, every family made ​​handmade noodles are similar: boring rice was carefully selected to take the rice granules, rice is often Do the rice season. Rice was clean and favors vo, Soaked Artist overnight. Then put rice has Soaked Artist Into của pureed to form a paste with water, rice flour. The powder is brewed and the great-grandson of sour water, then bring up the table pressed, Powdered chopped fruits to calf size adults. The result is kneading dough, mix in the clean water and then put through fluids Into a clean screen filter, dust sheets to form rice starch. Rice starch is added to the mold rice vermicelli. Bun made ​​of tubular material Thường mold, the top of the mold has a circular perforated holes metal pieces. The squeezed rice vermicelli is done by hand or using Thường the arm to compress the powder through the hole. Powder flow through the hole Evenly khi mold gets nuts, compression, forming the noodles, falling under the pot of boiling water preset. Noodles are boiled in a pot of boiling water for about three minutes, and ít picked to clean water will be in the pot Quickly coated, cool to know not to stick to the noodles. The last is the water in the pot noodle and rescuing hand squeezed Into the bun, bun bun, or leaves.Noodle products are baskets of bamboo đặt on the banana leaves lining available, drying and annealing the before bring to market for sale. Currently bun Đã Produced by the air, the production of rice vermicelli tăng , shorten the time.