Can Guangdong Lai Rice Noodles be made with a multi-function rice noodle machine?

Lai flour, a famous traditional snack in Guangdong, is a kind of long noodles made by mixing sticky rice flour polished with rice with hot water. Gaoming, Kaiping, Enping and other places also use Lai noodles as a traditional snack for the Mid Autumn Festival, which is also a common food in Hong Kong and Macao. Guangdong Laifen has four origins - Foshan Gaoming, Dongguan Houjie, Jiangmen Enping and Guangzhou Xiguan.
Everyone has his own hometown flavor in his heart, and Lai Fen is the exclusive memory of Foshan people.
Foshan is a famous "land of plenty". Gaominglai flour, which is made of dried glutinous rice flour, has been handed down for hundreds of years.
The smooth and pliable noodles, supplemented by flavorful ingredients, and a spoonful of soup slowly boiled with bone and other ingredients, bring a bowl of fragrant Gaominglai powder to the table.
Because Lai Fen is long and has a long history of kindness, and Gaoming people especially like to eat Lai Fen, Lai Fen is indispensable to festivals, wedding parties, daily diets, and Gaoming's tables.
The word "Lai" of Gaoming Lai Powder is derived from the action of "water flowing over fine sand", which is also the "essence" of its production process. Traditionally, rice is selected, milled into flour, sieved, dried, and then made into wrasse flour. The manufacturing process of wrasse flour is numerous and time-consuming. However, it is precisely because of the exquisite selection of materials, skilled workmanship and the craftsman's ingenuity that the superior quality of Gaoming Lai flour is created.
Although the production methods of Lai flour are similar in different places, the four origins of Lai flour in Guangdong - Gaoming in Foshan, Houjie in Dongguan, Enping in Jiangmen and Xiguan in Guangzhou have different recipe, soup base and ingredients, so the taste will be different.
Xiguan Lai Powder originates from the wisdom of Guangzhou people!
It is said that in the era of material poverty, the people of Guangzhou showed their spirit of being thrifty - they used leftovers to turn into delicious snacks.
Therefore, they air dried or sun dried the overnight meal, polished it into rice flour, crashed it into starch, and then used the tool of a leaky spoon to boil the rice flour "Lai" in boiling water until it was ready for supper. This is the prototype of Guangzhou Lai flour.
Xiguan Lai noodles are not as clear as rice noodles in soup separation, and there is no lump soup in which there is only paste without noodles, much like the northern paste noodles.
However, Xiguan Lai Powder has a richer texture, stronger Lai Powder, and tastes more smooth and smooth.
Now there is no shortage of materials as before, and the soup base is more exquisite. The soup base is made of pig bone, pig oil residue, lard, peanuts, mushrooms, and barbecue. The soup base is delicious and rich.
People who have eaten rice noodles know that wrasse noodles are similar to fresh rice noodles and taste good. However, times have changed. With the development of science and technology, rice noodle machines are now used in many places to make rice noodles.