The invention discloses characteristic rice noodles. The rice noodles are prepared from the following raw materials in parts by weight: 70-99 parts of
early season polished long-grained nonglutinous rice, 1-30 parts of tartary buckwheat
powder, and 0.5-1 part of purple sweet potato
powder. The invention provides a method for preparing the rice noodles. The method comprises the following steps: a,stir-frying the tartary buckwheat
powder; b, puffing the raw materials: taking 1 to 34 parts of the
early season polished long-grained nonglutinous rice, conducting milling, mixing the milled rice powder with 1 to 30 parts of the tartary buckwheat powder and 0.5-1 part of the purple sweet potato powder, conducting
extrusion and puffing to obtain a mixed puffed powder, conducting baking, crushing and
grinding, and conducting sieving with an 80-mesh
sieve for later use; c, preparing
slurry; d, conducting
fermentation: subjecting the obtained puffed powder
slurry to standing at a room temperaturefor 2-3 hours for
fermentation; e, washing rice and soaking the rice: after the puffing, flushing the surplus
early season polished long-grained nonglutinous rice in parts by weight with a high-pressure jet gun for removing impurities, and conducting soaking for 48 hours; f,
slurry grinding: coarsely
grinding the soaked early season polished long-grained nonglutinous rice, adding the puffed powder slurry to the ground rice powder according to a powder-slurry ratio of 1:3, and carrying out secondary slurry grinding until the baume degree of the obtained slurry reaches 25-28; g, spreading the slurry, and
steaming the slurry into
solid rice flour; h, conducting pre-
drying and
ageing; i, conducting shredding and shaping; and j, conducting baking.