Entertainment noodle originated in Guangdong and appeared as early as the Tang Dynasty. As the intestinal noodle spread throughout the country, many different flavors of intestinal noodle were derived.

Most of this sausage noodle paste is made from sticky rice flour with clarified flour. Drawer-type rice rolls are steamed in a drawer-type steamer, and the rice roll batter is made from freshly ground rice paste.

Enema is characterized by its filling, and sausage vermicelli by its rice flour and sauce. Here's a brief description of both practices in rice intestinal noodles.

Mixed sauce

Ingredients: 8 mushrooms, 2 garlic, chicken essence, salt, soy sauce, five-spice powder, cornstarch, peanut oil

Practice:

1. Chop the mushrooms and garlic

2. Heat oil in a wok, add the mushrooms and garlic, add a little five-spice powder, salt, and chicken essence, and pour in the soy sauce and water

3. Bring to a boil Sticky rice flour (you can use thin paste)

Ingredients: glutinous rice flour, clarified flour, cornstarch, salt, chopped green onion, pork and white cloth

Practice Steps:

1. Mix the rice paste, 100 grams of glutinous rice flour, 10 grams of clarified flour, cornstarch, and the right amount of salt, add 400 grams of water, and mix well

2. Chop the pork and add salt, chicken broth, and a little soy sauce for seasoning

3. Season the sauce

4. Dampen a white cloth and lay it on a steamer basket. Spread a spoonful of rice batter evenly over the cloth, and sprinkle the meat filling evenly over the batter (the filling can be changed according to personal taste)

5. Steam for about 4 minutes, remove the cloth, scrape off the powdered skin, and roll it into a bowl shape

6. Pour in the sauce and sprinkle with chopped green onion

Drawer sausage noodle

Ingrated Ingredients: High-quality Rice, Water and Meat Filling

1. Place 300g of Soak the rice in water for three hours

2. Use a grinder to grind 300g of rice and about 300g of water into a rice paste (professionals out there will also adjust the cooked paste, which will make the rice rolls more tender. Raw and cooked ratio of 1:10)

3. drawer brush some peanut oil, and then to the drawer evenly spread the right amount of rice paste, meat filling (you can also add eggs) evenly spread, in the steamer steamer for one minute. (The drawer should be preheated. If the drawer is not preheated enough, it will not stick to the rice paste. It will be uneven after steaming. There are places where there is no vermicelli.)

4. Use a special spatula to roll the vermicelli into rice rolls, put them on a plate and pour in the prepared sauce