I don't know if you have eaten Seto powder. It is a special food in Dongguan, and many people who have been to Dongguan have tasted it. Now it is becoming more and more important in people's lives. Eating a bowl of delicious Seto powder in the morning will make you full of energy all day. But many people who haven't been to Dongguan don't know how to make authentic rice noodles. Today, I will introduce several methods of making Seto powder, so that everyone can enjoy the delicious Seto powder.

Exercise 1:

Raw material: rice

Steps:

1. Select high-quality northeast rice, soak it in clear water for 10 minute, and add appropriate amount of water to steam the rice into rice.

2. After the steamed rice is cooled, put it into a container and patiently stir it into a paste.

3, prepare a large pot of boiling water, the water should be kept at 65-70 degrees (shrimp eye water). A basin of cold water (at room temperature).

4. Put the paste into a molding machine (you can buy it in a large supermarket, and try to use more than 20 pieces with an eye opening of 2.5-3MM), and squeeze it back and forth on hot water to form Seto powder (it will be finished in 5 minutes, and the Seto powder in hot water will break into a short piece if it is soaked for too long).

5. Pick up the molded Seto powder, put it in cold water to "supercool the river" and pick it up.

Exercise 2:

1. Prepare ready-made noodles, lard residue, mushrooms, dried shrimps and scallops.

2. Boil the water, add ingredients other than noodles and cook for about 30 minutes until you ask about the smell of oil residue.

3. Cut the noodles (about 5 cm long, convenient to eat) and cook them in soup for 20-30 minutes until they are slightly soft.

4. Open half a bowl of slurry with raw flour and rice flour, and pour it into the flour until it thickens.

When eating, with spicy dried radish or pickles, the taste is absolutely unparalleled.

Exercise 3:

Ingredients: water-milled sticky rice flour150g.

Ingredients: moderate amount of hot water

Steps:

1, prepare water-milled sticky rice flour and appropriate amount of hot water.

2. Sift the glutinous rice flour into the container.

3. Slowly pour hot water into sticky rice noodles.

4. Make it into a thick rice slurry.

5. Put the rice paste into a fresh-keeping bag.

6. Pour the right amount of water into the pot and cook until it is almost boiling.

7. Make a small hole in the fresh-keeping bag, squeeze the rice paste into boiling water and cook for about three minutes to become Seto powder.

8. Pick up the cooked rice noodles and cross the cold river twice.

Special tips

1, hot water is not too hot, about 50 degrees.

2. Squeeze the rice slurry into boiling water and try to keep it in one go.