Zhe Wei Pure Rice Noodles

Rice is not rice, it can be said that rice noodles? The CNS stipulates that if rice is more than 50% rice, rice flour is considered to be rice noodles. However, the market is full of "pseudo-rice flour" (corn starch noodles) that can not even contain 20% rice. Cheap, imported corn starch, out of the real, natural, good ground rice, but also gave away the credibility of the heritage of Taiwan rice flour and reputation. Fortunately, there are still some people holding the self-esteem of a hundred-year career of rice noodles, keeping the rice, of course, if the rice is made in this area. The quality of the water that is irrigated in the shuoshui stream is not added, no bleaching, pure handwork, and intentionally good rice noodles. With such a sincere heart, I would like to dedicate to Zhe friends, sincerity, hundred percent, not pure beheaded! Pure rice noodles small step: As a result of not containing corn starch, pure rice made of rice is not Q and easily broken, stir fry try to avoid vigorously stir fry. Origin: Hsinchu, Taiwan Ingredients: Featured in rice, water Capacity: 200g Shelf life: three years Save: Please put in a cool dry place, avoid sunshine, please refrigerate after opening. Food: No need to soak rinse rice noodles, drain spare. After the mushrooms and other ingredients saute, add broth boiled, and finally into the rice noodles stir fry (due to the absence of corn starch, pure rice noodles more fragile, stir fry avoid strong stir fry), until the rice evenly absorbed soup After that, stop boring boring 3 minutes, soup can be dried. Origin / manufacturing methods Origin Taiwan