Thanks for the recipe! I was wondering if maybe I can do this with rice (grain), maybe if I soaked the rice over night and then process in a blender and add tapioca to the rice "milk"? I dont have rice flour and my blender is not the best to grind it in to a powder
Thats how it was done in the begining. It may take a couple tries to get the batch right. Make sure to strain the rice liquid with cloth so no grainy rice pass through. Thanks for watching.
你好朋友，很开心你做的凉皮，我也有做，在记录中国生活，欢迎你的到来。Hello friends, I am very happy that you have made Liangpi. I have also done it. I am recording Chinese life and welcome you.
Delicious I will love how to make pho stem roll sometime they sell it at the Hmong store. I don’t know the name but they add small dry shrimp and little bit of green onions to it.
Sorry to hear that. 1 cup of rice flour to 1/2 (.5) cup of tapioca. Water and flour ratio is 1:1. Don't steam too long. Keep trying, it takes many tries to get it right. I hope it helps.
The “ONE” who gave a thumbs down 👎🏼 can’t follow directions!!! 😂 Thank you so much for the recipe! It turned out perfect 🥰
😂no, it’s broken
I COMPLETELY love this! I cannot wait for more videos! 💕
thanks. Will make peev choj or bean thread next.
Love that you speaking in Hmong. I’m learning so many new words! Thank you!
Thanks. I'm getting better at speaking Hmong too lol. I start to forget some Hmong words for not using it much.
thanks for your recipes
Great video! Can't wait to try making this myself!
Thanks
Ooh I’m going to make padseewe and CHOWFUN with this recipe!!!
It will be quick after a couple noodle sheets. Sounds good and yummy. Thanks for watching.
Thank you for this,! Can these sheets be frozen or stored? Or do they need to be eaten right away?
Best to be eaten within 24 hours. May refridgerated and eaten as pho with hot broth. Thnks for watching
You are very good. thanks
Thanks for watching
Do it use for pad thai but thinner cut ?
Yes. Thnks for watching
Do kua fawm li no ua ibyam li qhaubpiaj noj los yeej qab ibyam thiab puas yog?
Yog kawg. Siv kua li noj fawm los tau tib yam.
Thanks for the recipe! I was wondering if maybe I can do this with rice (grain), maybe if I soaked the rice over night and then process in a blender and add tapioca to the rice "milk"? I dont have rice flour and my blender is not the best to grind it in to a powder
Thats how it was done in the begining. It may take a couple tries to get the batch right. Make sure to strain the rice liquid with cloth so no grainy rice pass through. Thanks for watching.
@@EverythingHmong thank you so much!! I will try and let you know :)
can you do a video how you made your pepper?
I have a couple of them, which one?
@@EverythingHmong the one in this video. ty
Easy, mash chili, salt, garlic to paste then add fish sauce to it. Pour on noodles then add sesame oil and seeds if you like. Enjoy cooking.
This is so easy to make! You can also stir fry these noodles or make pad thai w them😻!
Agree. Thanks for watching
你好朋友，很开心你做的凉皮，我也有做，在记录中国生活，欢迎你的到来。Hello friends, I am very happy that you have made Liangpi. I have also done it. I am recording Chinese life and welcome you.
thank you
Ntxim qab heev
@@samus3421siv sij hawm tabsis qab kawg thiab. Ua TSAUG koj tuaj saib.
Delicious I will love how to make pho stem roll sometime they sell it at the Hmong store. I don’t know the name but they add small dry shrimp and little bit of green onions to it.
Thnks for watching.
I don’t know what I did wrong but it was so sticky I couldn’t take them out as a sheet, too much tapioca starch?
Sorry to hear that. 1 cup of rice flour to 1/2 (.5) cup of tapioca. Water and flour ratio is 1:1. Don't steam too long. Keep trying, it takes many tries to get it right. I hope it helps.
coat the plate with a little bit oil will help