I. Drawer type intestinal noodles production process: rice paste production: water grinding rice intestinal noodles (also known as the city intestinal noodles, in western Guangdong Zhaoqing, Yunfu famous) Raw materials: the old bag of rice or brown rice 500G (produced in the Yu Nan, Guangxi area), wheat flour 50G, 600G or so of water (depending on the quality of the old bag of rice), 100G of boiling water, 10 grams of refined salt to use the tools: drawer type intestinal noodle machine Production method: 1, will be 500G of the old bag of rice and 600G of water mixed soak for more than three hours (to enable the old bag of rice to absorb the right amount of water, grinding out the rice paste more delicate, grinding machine, the amount of how much? and 600G of water mixed soak for more than three hours (the purpose is to make the old bag of rice to absorb the right amount of water, grinding out the rice paste more delicate, the service life of the grinder to extend). 2, will be equal to the old bag of rice and water grinding, pay attention to the speed of pulp to be uniform, otherwise the heat of the grinding machine will lead to too much cooked pulp and affect the quality of intestinal noodles. 3, the wheat flour 50G mixed with the right amount of water, and 2 steps of the rice syrup mixed evenly. 4, punch raw and cooked pulp: ratio: raw pulp than cooked pulp = 10:1 or so, add refined salt. 5, the drawer on the first point of peanut oil or roast duck oil, and then the appropriate amount of raw and cooked pulp into the drawer inside the even spread (can be appropriate to add minced meat or eggs, etc.), the thickness of the best in 2.5 mm or so, high-flame steaming for about 1 minute or so, with a special spatula for intestinal noodles intestinal noodles from the front to the back, or from the back to the front of the start drawer. Characteristics: soft and smooth, mouth popping, color white and sweet, aftertaste. (The main taste of the noodle is the flavor of the noodle, the filling is less, and the noodle is more thin strip). Bra intestinal noodles production process: the use of tools: Bra intestinal noodles machine

will make a good rice paste (now the restaurant for the sake of convenience, is generally the use of intestinal noodles special powder according to the ratio of 1:1.5 mix and become) placed in a special multi-layer steamer basket or cloth steamed sheet by sheet into a thin skin, and then spread other ingredients (traditionally, more for the beef or pork has been pre-chopped, slices of fish, shrimp, fried dough, etc.), steam cooked! After steaming, it is rolled into long strips and cut off to serve on a plate. Because of its long shape, similar to pork sausage, it is called intestinal noodles. There are added fillings called beef sausage, pork sausage, pork liver sausage, fish and chip sausage, shrimp sausage or fried two and so on; and do not add fillings is said to be fasting sausage; rice milk with sugar or sesame called sweet sausage Species: Guangdong sausage noodle main genres there are two kinds of: one is the Bula sausage, the other is the drawer sausage noodle, due to the use of different production tools, which leads to make the sausage noodle is not the same, Bula sausage noodle is to taste the fillings are based on (sausage batter) Brahmaputra is mainly to taste the fillings (most of the rice flour is made from sticky rice flour and then added with clarified noodles, cornflour and cornstarch), while the drawer type of rice noodle (the rice flour paste is made from pure rice flour paste) is mainly to taste the quality of rice noodle powder and the sauce seasoning! Nowadays, rice noodle is a must-have item in teahouses and restaurants in Guangzhou for morning tea and night market. The bowel meat in Chaoshan area is made in the same way as that in Guangzhou, but due to the different ingredients, there is a big regional difference in the taste. Bula steamed rice noodle is steamed on a cloth and is also called Bula steamed rice noodle. Some of the more famous stores in Guangzhou that serve Brahmi are Yinji and Da Ke. Drawer type rice noodle is mainly made for breakfast, of which the most famous one in western Guangdong is "Ducheng Rice Noodle", which has been famous in Zhaoqing and Yunfu area for a long time. In Hong Kong, rice noodle is also a common breakfast food in traditional congee stores. Usually, the noodle for breakfast is sausage with shrimp on the surface; there is also fried two-slice noodle, which is wrapped with fritters inside the noodle. In the past, sausage used to be sold by itinerant hawkers on street corners, but in recent years, most of them have been converted into stores, where the noodles are usually cut off and seasoned with sesame seeds, sweet sauce and hot sauce. It is important to note that pork intestines and rice noodle are not the same kind of food, but some diners may confuse them. Although made from the same kind of rice paste, pork intestines are different from rice noodle. The light-flavored pork intestines do not have any fillings, but are made from rice paste rolled into rolls and then cut into grains, with the cross-section of each grain formed into irregular circles like the annual rings of a tree, and served with different flavors of sauces.

Flavoring

In Hong Kong and Guangdong, it is often served with soy sauce or hot sauce and peanut oil. In regions such as Singapore and Malaysia, sesame seeds and sweet sauce are added, which may be unaccustomed to Cantonese and Hong Kong diners, but have a nice local flavor. [edit]Teochew rice noodle It is said that Teochew rice noodle was passed down from Guangzhou more than ten years ago, but it is quite different. Chaozhou people have Chaozhou people's tastes, that intestinal noodles will naturally have a new attainment. A piece of flour skin, beat an egg, add minced pork, add diced radish, add fragrant nun, add chopped cabbage or bean sprouts or bamboo shoots, and then topped with a layer of sesame paste and marinated soup, the flavor is really nostalgic. The same intestinal noodle, different flavor.

Making

Main ingredients: rice batter, pork or beef or shrimp, bok choy, egg, preserved vegetables.

Practice:

The production of rice noodle is very simple, spread a white cloth on a big net sieve, pour the ground rice milk on the white cloth, steam under water to make vermicelli, and then put the filling on the vermicelli, roll it into the shape of a pig's intestine, put it on a plate, and drizzle it with boiled peanut oil, soy sauce, and chili sauce and it will be done.