1. intestinal noodles method: the production of a dish of successful intestinal noodles, the key is to have hand-ground rice paste, water and rice ratio of 3:1, too thick is too hard after steaming, easy to caking, too thin is steamed not shaped, and now the restaurant in order to figure out the convenience, more than the sticky rice flour instead of rice paste, and then add the clarified noodles, cornstarch and cornflour, in order to improve the texture and taste, intestinal noodle paste preparation method: sticky rice flour 1 catty, 2 two cornstarch, 2 Two cornstarch, 1 two chengmian water about 4 pounds, salt, oil, a little bit, mix well together, not lumps, water can be added to the water times, intestinal noodles pulling system: the rice paste poured on the multi-layer steam grid or cotton cloth, put pork, fish slices, shrimp, beef, or barbecued pork and other fillings, Lent can also be steamed and rolled into long strips, cut into sections to serve on a platter, generally cut into 3 sections. Topped with the sausage noodle soy sauce can be eaten. Soy sauce preparation: 1 catty of light soy sauce, old soy sauce 3 two, rock sugar 5 two, salt 1 money, monosodium glutamate 3 money, chicken powder 5 money, the United States of America, soy sauce 1 two, cilantro water about 1.7 pounds of [cilantro, shrimp, star anise, carrots, peppercorns, sesame seeds, ginger, dry onion boiled water]. Pull the intestinal action to 'pull' based, here to uncover the type of intestinal furnace as an example: intestinal batter poured on the cotton cloth, steamed out, laid on the brush with peanut oil on the lift surface to marble board is good, then a hand to hold the corner of the cotton cloth, one hand to hold the thin slice of a knife without a mouth to scrape down the sticky parts, so that the side of the pulling side to scrape until pulling out a sheet of about 20 cm wide and 30 cm long. The length of the sheet is about 30 centimeters.

2. Guangdong sausage noodles production method

3. raw materials:

4. 500 grams of water-ground rice flour, corn starch 50 grams, 20 grams of oil, 10 grams of salt, 750 grams of water, 500 grams of boiling water, 50 grams of raw flour.

5. Production method:

6.1, the rice flour with water to modulate into a slurry to be used;

7.2, the corn starch and cornstarch mixed with a small amount of water to modulate a thin paste, and then use boiling water to make a powdered paste, cooled down and mixed with rice flour slurry to add refined salt, raw oil and mix well.

8.3, with a wet white cloth laid in the cage drawer, the intestinal powder paste滔 to the white cloth on the spread, the thickness of about 2.5 millimeters is good, high-flame steaming about 3 - 4 minutes, take out from the top down rolled up to be a pig intestines into the shape.

9. Characteristics: soft and smooth, color white sweet fragrance, not fat and not greasy.

10. Note:

11.1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount;

12.2, rice flour should be ground with water, so that the rice flour to ensure that the intestinal flour is delicate and smooth.

13.3, the drawer cloth should be made of white cotton to prevent the powder from leaking.

14.4, the steaming time should not be too long, just right.