After staying in a place for a long time, we often overlook some of the food that we are used to.

Such as intestinal noodles such a simple and easy to obtain delicious, even if it is a hard-working Guangdong mother, is too lazy to do at home.

After all, there's no shortage of food at any of the stores downstairs.

A few dollars a plate, poured with cooking seasoned soy sauce, with a bowl of raw rolls of beautiful porridge, it is a full of material and flavorful breakfast.

But if you're far from home, you'll have to do it yourself if you want to eat a plate of local noodle soup.

The good news is that the noodles are not too expensive to make at home.

If you're lazy, you can just buy the special powder for the bowel tie on the Internet, make it into a paste with water, steam it, pour soy sauce on it, and then you can talk about your nostalgia.

If you want to do more authentic, you can look at the recipe in today's post, which is more of a marketplace flavor.

We usually go to different stores, the taste of the intestinal noodles will be different, is because the store has its own secret recipe for mixing the batter.

The dish today prepared for you two kinds of, one Q pop, toughness a little stronger, more teahouse style; a soft and sticky, is the taste of the ordinary intestinal noodles store.

After you master the characteristics of the powder, you can also flexibly change the ratio, to find their favorite taste.

Because of the different tools used in the production of Cantonese style rice noodle, it is divided into two schools, one is the traditional school of Bra sausage, and the other is the rising star of the drawer style rice noodle.

If the batter is properly prepared, the two are comparable in taste.

But while the braciole is a skill that you can't easily replicate at home, the drawer style is more suitable for home cooking.

Today, I teach the drawer style, using the same baking dish that I used last time when I made the Chenchun noodles, but if you don't have a baking dish, you can use a tin mooncake box to replace it.

A dish of delicious intestinal noodles, but also the soul soy sauce sauce.

The soy sauce in the store of the Cantonese style sausage noodle, boiled with ingredients, salty and sweet, poured on the white sausage noodle, it is very flavorful.

- Cantonese style rice noodle -

[ Ingredients ]

Q Bouncy rice noodle batter: 60g sticky rice flour 60g wheat starch 60g tapioca starch 40g corn starch 10g horseshoe starch 10g (can't be added) 400g fresh water 5g cooking oil

The soft and sticky rice noodle batter is made from a variety of materials, including the following: water, water and water, water, water and water, water and water. p> Soft Glutinous Rice Vermicelli Batter: 80g Rice Vermicelli, 80g Wheat Starch, 80g Corn Starch, 10g Clear Water, 400g Cooking Oil, 5g

Vermicelli Stuffing: 100g Pork/Beef Tenderloin, 2 Eggs, 1 Shallot, 1 Pieces of Scallion

Sauce for Vermicelli Batter: Ginger, 3g White Onion, 2g Cooking Oil, 5g Soya Bean Sauce, 40g Light Soya Bean Sauce, 10g Caster Sugar/Sweet Sugar, 15g Clear Water, 30g

> [ Recipe ]

1. Pour all the powder into a bowl and mix well, add water and cooking oil and mix well

Corn starch is smooth and tender, tapioca flour Q elasticity, wheat starch / clarified white bright, horseshoe flour to regulate the flavor of the powder, each powder function is different, according to their own taste adjustments, the powder: water ratio of about 4:10 or 4.5: 10 or so (weight ratio)

2.100g plum meat/beef tenderloin chopped into meat foam, add 1/2 tsp salt, 1 tsp soy sauce, 1 tsp corn starch, a little cooking oil, mix well

3. Start the pan hot oil burst incense onion white, shredded ginger, add 40g soy sauce, 10g dark soy sauce, 15g sugar, 30g water, simmering until the sugar melts, filter off the onion and ginger, the intestinal sauce! 4. Pour 1 tablespoon of batter into the iron plate, shake gently to mix well, and put in your favorite fillings: meat, egg, or shrimp

You can choose the fillings according to your personal taste, or you can roll the fried fritters after starting the pan

5. Place the iron plate into a steamer and steam for 2-3 minutes, and sprinkle chopped scallions on the iron plate for 30 seconds before starting the pan

After starting, roll it up with a spatula, and serve it with Hot greens, drizzle with sauce and serve

When you make rice noodle at home, you can cut it into smaller pieces and dip the whole thing into the sauce and stuff it into your mouth, it's super appetizing.

Crispy fritters, tender shrimp, and soft eggs are wrapped in soft and tangy rice noodles, changing the flavor.

It turns out that the noodle store downstairs is open all year round, regardless of the morning and evening, so much so that I've done all the dishes from the east, west, south, north and south, and I haven't even thought about making this most commonly eaten thing.

I hope you also cherish the delicious around, do not wait until the loss of the memory of the tongue ah.