And fragrant and slippery intestinal practices:

Raw materials:

Water milled rice flour 500 grams, 50 grams of corn starch, 20 grams of oil, 10 grams of salt, 750 grams of water, 500 grams of boiling water, 50 grams of cornstarch.

Methods:

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

2, the corn starch and cornstarch mixed with a small amount of water to make a thin paste, and then use boiling water to make a paste, cooled down with the rice flour slurry mixed with refined salt, oil mixing well.

3, with a wet white cloth laid in the cage drawer, the intestinal powder paste滔 to the white cloth 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 in the shape of pig intestines into.

Features: soft and smooth, white and sweet, not fat and not greasy.

Notes:

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;

2, rice flour should be ground with water, so that the rice flour to ensure that the intestinal noodles of the delicate smoothness.

3, the drawer cloth should use white cotton cloth, to prevent the powder leakage.

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

5, the above is the basic intestinal flour production method, flower color with the addition of auxiliary ingredients and change the name can be.

The key to making a successful saucer of rice noodle is to have hand-ground rice paste, the ratio of water to rice is 3:1, too thick is too hard after steaming, easy to clump, too thin is not steamed, and now the restaurant in order to make it convenient, most of the sticky rice noodles instead of rice paste, and then add clarified noodles, cornstarch, and cornflour, in order to improve its texture and taste