The practice of intestinal noodles and ingredients

1, the old bag of rice 500 grams (that is, 1 catty) and 600 grams 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 of the rice pulp is 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 the pulp to be uniform, or grinding machine heat will lead to too much cooked pulp and affect the quality of the intestinal noodles.

3, 50 grams of wheat flour blended with the right amount of water, and step 2 of the rice paste blended evenly.

4, rinse raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, 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 to the drawer inside the even spread (can be appropriate to add minced meat or eggs, etc.), the thickness of the best in about 2.5 millimeters, high-flame steaming for about 1 minute or so, with a special spatula for the intestinal noodles intestinal noodles from the front to the back, or from the back to the front of the drawer.

Features: soft and smooth, the entrance to the mouth, the color of white sweet fragrance, aftertaste. (The main taste of the noodle is the flavor of the noodle, the filling is less, and the noodle is thinner). [3]

Beef Intestine Noodles

Practice 2

Ingredients: mung bean sprouts, pork, vermicelli.

1, chop the pork into minced meat, then mix with salt, chicken powder, a little sugar and raw onion, and add some five-spice powder if you like (Picture 1);

2, spread the pork and mung bean sprouts on the vermicelli in a thin layer, and the vermicelli is carefully rolled up to be evenly rolled (Picture 2).

3, to put the intestinal noodles into the pot to steam for about 5-8 minutes (Figure 3);

4, steamed, rise from the pot, drizzle with the sauce has been adjusted, delicious intestinal noodles will be done!

(Picture 4)

Delicious rice noodle

Delicious rice noodle(2pcs)

Tips:

1, steam rice noodle cloth should use white cotton cloth, the cloth holes can not be too large, otherwise the powder will leak down.

2, you can also add meat or shrimp when you steam the noodles. If you use the broth from braised pork ribs or stewed beef brisket to make the sauce, the flavor will be more delicious.

Practice 3

1, five or six cloves of garlic

2, minced

3, two small spoons of cornstarch (very small spoons), add a small bowl of water

4, add soy sauce

5, add oyster sauce in moderation

6, mix well

7, hot pan and cool oil into the garlic rice, low heat fragrance

8, until the garlic is golden

8, the garlic rice is a little bit of a good thing. >8, until the garlic rice was golden brown, add the gravy in step 6

9, high heat and cook until crystal clear

Coconut rice noodle

Coconut rice noodle (2)

Practice four

1, prepare lettuce, minced pork, shrimp and egg and other materials.

2. Prepare sticky rice flour, salt, oil, cornstarch and other ingredients.

3, 150 grams of sticky rice flour poured into a pot.

4, into the addition of 450 grams of water evenly mixed, and then placed aside to soak naturally for three to four hours, I only soaked for two hours, so that the powder and water more evenly.

5, add salt and oil and raw flour Chengmian evenly stirred into thin batter.

6, add soy sauce oyster sauce sugar in the bowl.

7, hot pan with oil to boil.

8, the oil spatula up and pour in the soy sauce bowl.

9, prepare raw oil sweeper scraper.

10, prepare a plate used to steam the noodles, my family does not have a larger, only to use a pizza pan, non-stick, well used.

11, the pot of boiling water in the empty tray steamed for a minute.

12, take out the oil sweep.

13, the batter stirred to serve.

14: Pour the batter into a baking dish.

15: Add the beaten egg.

16, add the minced meat and shrimp lettuce and steam for a minute over high heat.