Intestine Noodle is also called Bra Steamed Intestine Noodle, Pulled Noodle, Rolled Noodle, and Pork Intestine Noodle. It is a very common snack in Guangdong, with a long history, and intestinal noodles are a must-have for teahouses and restaurants in Guangzhou for morning tea and night market. What is the practice of Guangdong intestinal noodles? How to do? How to do? How to do?

Characteristics of Guangdong intestinal noodles

White as snow, thin as paper, shiny surface oil, the entrance to the mouth, the mouth popping, fresh aroma full of mouth, delicate and smooth.

Raw materials and ingredients of Guangdong intestinal vermicelli

Raw materials: 500G of old bag rice or brown rice, 50G of wheat flour, 100G of boiling water, 600G of water (how much water to add, depending on the quality of the old bag of rice), 10 grams of refined salt

Guangdong intestinal vermicelli practice, how to do it, how to do it, how to do it

1, take the old bag of rice 500G and water 600G mixed soak for more than three hours (so that the old bag of rice to absorb the right amount of water, grinding out the rice paste will be more delicate, the service life of the grinder will also be extended).

2, and then with an equal amount of old bag of rice and water grinding (the speed of the pulp should be uniform, otherwise the grinding machine heat, will lead to too much cooked pulp, which will affect the quality of the intestinal noodles)

3, the wheat flour 50G blended with an appropriate amount of water, and just now the grinding of the rice slurry blended evenly.

4, and then rinse raw and cooked pulp (ratio: raw pulp: cooked pulp = 10:1 or so) and then add refined salt.

5, (drawer type intestinal noodles) in the drawer on the first point of peanut oil or roast duck oil, and then the appropriate amount of raw and cooked pulp with a spoon to the drawer inside the even (thickness of 2.5 mm or so is good) spread (according to taste you can add some minced meat or eggs or vegetables, etc.), with a high fire steam about 1 minute or so, with a spatula to the intestinal noodle from the front to the back or from the back to the front of the spatula up to the bowl or bowl can be.

There are two genres of Cantonese rice noodle: drawer type rice noodle and bra rice noodle, and the different tools used to make the rice noodle are also different.

The drawer type of rice noodle: (rice noodle paste is made of pure rice paste) the main taste of rice noodle powder and sauce seasoning!

Bulla rice noodle: the main taste of the filling (most of the rice noodle batter is made of sticky rice flour with the addition of clarified noodles, cornstarch and cornstarch)