1. Rice Batter Preparation: Weigh rice flour and corn flour into a large bowl. Add 180-200g cold water and mix well. Simultaneously, begin heating water in a steamer. Prepare two oil-greased flat plates that fit snugly inside the steamer, leaving about 1-2 inches clearance for steam circulation. The plates should be slightly smaller than the steamer diameter to ensure proper steaming without overcrowding.
I use large steaming equipment with plates 4-5cm smaller than the steamer diameter. Some attempt using non-stick pizza pans, but these often result in sticking based on my tests. You must experiment with your own equipment. Use common North American spray kitchen oil for greasing, or apply regular cooking oil with brushes/hands. Important: Only oil the rice sheets after slight cooling to prevent gumminess. 2. Hot Water Tempering: Boil a small pot of water. Gradually incorporate 100-120g boiling water into the rice mixture while stirring constantly to prevent lumps. Place the bowl on a scale during water addition for precise measurement (total liquid should reach 300g including initial cold water). This hot-water blending process is crucial for proper texture development. 3. Batter Distribution: Ladle 1-2 portions of tempered batter onto oiled plates. Adjust quantity based on plate size to control final thickness – the batter depth determines rice sheet thickness. 4. Steaming Process: When steam vigorously escapes from the fully heated steamer, quickly place the plate inside and cover. Steam each batch for approximately 5 minutes until large bubbles form. If uncertain, extend steaming time slightly. Immediately transfer steamed plates to cold water baths for cooling while loading the next batch. Use two alternating plates for efficient production. Wear heat-resistant gloves for rapid handling. Do not open the steamer prematurely. 5. Finishing Steps: After 3-4 minutes of water-bath cooling, apply a thin oil layer on each sheet. Stack them on another oiled plate, separating layers with oil to prevent sticking. Alternatively, cut cooled sheets immediately. For seasoning sauce: Utilize remaining boiling water from the tempering process, following separate seasoning recipe.Do not question the absence of garlic in the seasoning water; authentic Qin Town rice noodles traditionally exclude garlic.
Chili Oil: Refer to my separate recipe for the chili oil formulation. The key distinction from homemade chili oil lies in the incorporation of spice powder. The method for preparing spice powder is detailed in another recipe of mine. If pre-made chili powder is available, use it directly. Otherwise, grind dried chilies into fine powder. Both chili powder and spice powder must be ground to a completely smooth consistency. In professional rice noodle shops, the chili oil typically has a sediment of finely ground chili and spice powders at the bottom, resembling smooth red bean paste. Insufficient grinding may result in detectable spice granules during consumption, and encountering a large spice particle while eating rice noodles would certainly impair the experience. Lastly, use vinegar water sparingly. Authentic rice noodles require only a minimal amount of vinegar. To serve, slice the rice noodles thinly, add seasoning water and a small amount of vinegar water, then top with a spoonful of chili oil. For enhanced flavor, add a small portion of blanched mung bean sprouts if available.