How to make [our Guangyuan cold rice noodles]

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  1. Mix rice flour and water in a ratio of 1:3 and carefully stir into rice milk until until there are no particles in the rice milk.(PS: Don’t have too much water, otherwise it will not take shape...This is my experience after many failures)

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  2. Add enough water to the steamer, brush a thin layer of rapeseed oil (not rapeseed oil) on the steaming plate, and bring the water to a boil over high heat.

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  3. After the water in the pot boils, stir the rice milk evenly Pour the rice milk into the steaming plate.The thickness can be adjusted according to your personal preference.Immediately after pouring the rice milk, cover the pot (this is very important! I learned this from many failures) and then steam over high heat for 3 minutes.

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  4. After steaming over high heat for three minutes, the rice dough has taken shape✌️ Turn off the heat ~

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  5. Brush both the steamed rice noodles and the cutting board Apply a thin layer of oil and use a chopstick or small spoon to draw a circle along the edge of the rice wrapper to facilitate the separation of the rice wrapper from the steaming plate.

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  6. Then spread the rice skin flat on the oiled cutting board and let the rice wrappers cool naturally.At this point you can repeat the above steps to steam more rice skins.

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  7.Take a piece of cooled rice skin and cut it into strips.What needs to be paid attention to is the knife technique.The head of the knife falls first, and then the force is pressed to the tail of the knife.After cutting, it is OK to pull it to the side.

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  8.This last step is the key! Add seasonings to the cold noodles.The Guangyuan cold noodles must be spicy.The seasonings include salt, monosodium glutamate, sugar, soy sauce, vinegar, pepper powder, chili oil, garlic paste (garlic water), etc.

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  9. Stir it together at the end, perfect! ! Haha~ It’s so delicious! !