Materials used in the rice skin of rice noodle: 80 grams of water-ground sticky rice flour, 50 grams of clarified noodles (wheat starch), 10 grams of corn starch, 320 grams of water.
Materials used in marinating pork: white pepper 5, a small amount of chicken essence, a small amount of soy sauce, the right amount of oil, the right amount of corn starch, a small amount of cooking wine.
Take fresh meat and egg intestinal noodles as an example: the materials needed are: minced meat, eggs, chopped scallions.
The first step: marinate the meat. Pork with a meat grinder into minced meat, granular best, poured into a small bowl, add white pepper, chicken essence, soy sauce, oil, corn starch, a small amount of cooking wine, together with the meat and evenly mix, marinate for 15 minutes standby.
Step 2: Pour the sticky rice flour, clarified noodles, and cornstarch into a bowl, add water and mix well, and mix into a grain-free, fluid, not too thin and not too thick rice paste. Adjust the rice paste this step is very critical, too thin steamed out of the rice skin without toughness, easy to break. Too thick steamed out of the rice crust hard, especially poor taste, so add water as many times as possible to join, modulation of the rice paste hanging spoon for the best, but also according to the liquidity of the rice paste to determine whether the rice paste is modulated, novice no shortcuts, the need to try a few more times to understand.
Step 3: Take a few smooth, flat-bottomed plates and brush them with a layer of oil. When the water in the pot boils, first put an appropriate amount of minced meat, chopped green onion or egg mixture in the dish, then use a spoon to scoop in an appropriate amount of rice syrup (not too much), wiggle and spread out (a little thinner), and steam on the pot for 3 minutes over high heat.
Step 4: After steaming, when you see the arch when you open the lid (you can use a transparent lid to make it easier to see), it's done. Take it out, put it on another plate to steam, and use a silicone spatula to turn around the edges, then gently scrape it into strips, and serve the plate.
Step 5: Drizzle over the sausage noodles and serve.
Overall the difference in practice will just produce a different texture, Brahmian intestinal noodles taste relatively smooth and delicate, intestinal noodle skin is thinner, so it can better highlight the characteristics of the filling, drawer-style intestinal noodles taste glutinous, rice aroma, intestinal noodle skin is thicker. What really tantalizes the taste buds are the fillings and sauces inside. If the majority of friends have a need for a commercial version of the can leave a message with the editor, I can do another installment of the commercial version.
Materials used to make the sauce: 8 mushrooms, 2 pieces of garlic, chicken essence, salt, soy sauce, five-spice powder, cornstarch, peanut oil.
Boiling sauce practice: 1, mushrooms and garlic minced. 2, the pot of oil add mushrooms and garlic popping aroma after adding a little five-spice powder, salt and chicken essence, pour soy sauce and water. 3, after boiling thickening powder (thin paste can be)
Tips:
1, intestinal powder powder can be configured like the above, or you can buy the intestinal powder powder.
2, you can also sprinkle some chopped green onion when steaming the rice noodle.
3, the steamer and the plate should be flat, steamed out of the uniform thickness.
4, every time you scoop the rice paste to steam before, must be stirred first, steam thinner, and do not have to be thinner than paper.
5, different times to buy the powder absorption is different, the amount of water may vary.