Homemade starch noodle and rice noodles
Prepare the chicken stock ahead. Place blanched chicken chunks, and pre-soaked dried mushrooms or other ingredient you prefer in a large pot. Load with 4 to 5 liters of water. Use soup procedure.
In a large bowl, place potato starch in center and then place rice flour in. Add vegetable cooking oil. Then pour the hot water in while stirring. Let the dough cool slightly.
Then knead the dough for several minutes until smooth and there is no small bumps (highly recommend at least 8 minutes kneading). The dough will be quite stretchable.
Assemble the dough into the presser.
Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side.
Slow down the fire until the hot water boils. Push the noodles into the boiling water. During this process, try to finish this at one stretch and avoid stopping. Transfer the noodle to the cold water as long as the water boils once again.
In a large pot, add tofu, scallion, mushrooms and then load with chicken stock. Add salt to taste. Simmer for 10 minutes and then place the rice noodles in. Cook for a short time when the soup starts to boil. Turn off fire and top with coriander, chopped scallion and toasted peanuts.