Milk production: water milled 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 area of Yunan, Guangxi), 50G of wheat flour, 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 noodles machine
Production method:
1, the old bag of rice 500G 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 of the rice paste 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, 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)
II. Bra intestinal noodles production process:
Use of tools: Bra intestinal noodles machine
Will make a good rice paste (now the restaurant in order to figure out the convenience of the general is 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, Fritters, etc.), steamed and rolled into long strips, cut off and served on a plate. Because of its long shape, similar to pork sausage, it is named sausage noodle. There are added fillings called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp sausage or fried two, etc.; and no filling is called sausage; rice milk with sugar or sesame called sweet sausage Answer finished Thank you