Steamed noodles are a very popular Cantonese snack, steamed noodles wrapped in thin skin with a variety of fillings, mainly pork, beef, shrimp and other salty fillings, Hamilton today to teach you to eat to do papaya steamed noodles, but there is a taste, in the end, how the taste, we do to see it

Materials:

White cold 30 grams of flour, 250 grams of water, coconut milk A little (drinkable coconut milk is fine), a little pulp, 4 spoons of sugar, two square containers. Practice: 1, papaya meat mashed into juice (preferably filtered off the dregs) 2, 25 grams of white powder + 125 grams (half a bowl) of water into the powder liquid 3, the powder liquid and papaya juice stirred evenly poured into the pot and boiled 4, the boiled papaya juice poured into a rectangular box at room temperature to solidify 5, intestinal noodles skin practice: the practice of intestinal noodles in coconut milk and papaya juice the same way: to the powder liquid poured into the coconut milk inside the sugar, the pot and boiled, and poured into a rectangular shallow container inside (such as the lid of the cookie jar), at room temperature to cool and solidify. (The thickness of the skin is about 2 millimeters.) 6, lay the coconut rice noodle skin flat on a cutting board, cut strips of papaya juice meat that has solidified inside the box, and put them on the skin and roll them up.　　7, plate to complete.

Coconut sausage skin practice and papaya juice the same: pour the cool liquid into the coconut milk inside, add sugar, put the pot to boil, pour into a shallow rectangular container inside (such as the lid of the cookie jar), cool and solidify at room temperature. (The thickness of the skin is about 2 millimeters.)