Guangdong intestinal noodles, also known as Bra steamed intestinal noodles, Xiguan intestinal noodles, is one of the famous traditional snacks in Guangdong, but also a common morning snack in Cantonese restaurants, generally common to fresh shrimp intestinal noodles, beef intestinal noodles and barbecued pork intestinal noodles. Consumption of oil, sugar and mix well, prepare a frying pan with oil and heat, pour the oil in a bowl, prepare a pan, brush a layer of oil, pour the batter, break an egg on the batter, put the minced meat, shrimp, lettuce, steam on high heat for about 1 minute and then take out, called the sauce on it.

The main ingredient of rice noodle is rice paste. The rice is ground into a pulp and then exchanged for a certain percentage of water, some will add a certain percentage of raw flour or sweet potato flour to make the intestinal noodles more robust. Once the vermicelli is ready, you also need to prepare the filling, which has pork foam, egg, minced beef, pork loin, pork liver, and chili sauce 3. Drizzled with cooked peanut oil, soy sauce, and chili sauce, it will be ready 4. Use the broth from the braised spare ribs or stewed beef brisket to make the sauce, the flavor will be more delicious 5. Soy sauce for Chaoshan intestinal meat noodles: soy sauce, soy sauce, sugar, monosodium glutamate (MSG), and boiled water in appropriate amount, and heat it in the microwave oven to dissolve it.

Traditional Guangzhou intestinal noodles is a rice grinder, with a buckle cloth to do the bottom of the steam to come out of the name of the "Bra intestines" of the Cantonese breakfast (and now has been honored Guangzhou snacks), Guangzhou intestinal noodles features: soft, smooth, thin, hot with a unique flavor of rice. The key to the production is: choose rice, soak the rice will be rolled dough, picked into the embryo, and then snap into the skin, rolled into a roll; on the cage and set aside for 2 to 3 minutes, with a high fire boiling water steaming for a quarter of an hour or so, out of the pot, sprinkle chili sauce and cilantro garnish can be.

Guangdong people eat intestinal flour general raw materials is ground into rice, but now you can buy flour in the supermarket, these flours are not as good as the rice mill, rice mill although it takes time but more tender and smooth to get a good aroma, if you do to eat the best with rice milling is the main raw material is rice milled powder to do it can be said to be the rice milk it ~ as for the middle of what is added to see what the store practice. Enteric noodle is divided into Cantonese-style enteric noodle and Chaoshan enteric noodle, Chaoshan enteric noodle add more things. However, I personally like the taste and texture of the rice syrup of the Canton style intestinal noodles.