Use water and sticky rice flour, the ratio is about 1.5:1; use a little water to mix cornstarch and cornflour with cornstarch to make a thin slurry, and then use boiling water to inject into the thin slurry to make it into a powder paste, after cooling, mix it with the above rice flour paste, and add salt and oil to stir well .

The sausage vermicelli paste is ready.

Rice is best soaked in the evening until the next morning when grinding rice milk, you have to keep injecting a small amount of water with a little bit of machine grinding grinding out of the pulp in the finger to rub it ~ too sticky water on the turn on a little bit too thin can turn off a little bit! After the grinding of the preparation Cornstarch, the noodles, sticky rice flour oil, the proportion of water is a catty of rice into a catty of six taels of water First, use a small amount of water to cornstarch, the noodles, sticky rice flour oil, mix well Then pour into the grinding of the rice pulp, the rest of the water completely into it, mix well

Self-ground intestines rice pulp practice water and rice pulp ratio

Eat yourself, or sell intestinal noodles? Batch intestinal noodles practice: 7 pounds of rice, 2 pounds of fine rice with 6 pounds of water soaked for 3-5 hours, fished out, and then add 9 pounds of water to grind into rice syrup. 2 hours in advance, 1 catty of starch with 40 grams of gluten source, 30 grams of dry mixing salt, and then add 1 catty of water to make a paste. Mix the rice syrup and starch paste, remove 10% with 3-4 pounds of boiling water, and then mix with other mixed paste evenly that is into the intestinal batter. Steam drawer rub some oil, take 150-200 grams of rice noodle paste into the steam drawer, spread evenly, steamed for 2-3 minutes can be out of the drawer, uncovered that is the rice noodle.

How do you make the rice paste for the rice noodle? What is the ratio of pure rice?

1. 500 grams of old bag of rice (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 the rice milk 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 syrup blended evenly.

4. Rinse raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, add refined salt.

5. 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 the sausage noodle special spatula sausage noodle from front to back, or from the back to the front of the starting drawer.

Enterprising noodles, what is the proportion of water and rice slurry

Glutinous rice flour and water ratio of 1:3

Enterprising noodles rice slurry recipe and proportion

500 grams of old rice (be sure to look for last year's old rice, the worse the dip, the better) washed with water! Soak in water for seven hours, rise, open the rice mill, water and rice together slowly poured into the machine to grind out the rice paste, the proportion of rice 1:3 water, add the appropriate amount of raw potato flour 30 grams or so to collect water! Add a little salt, 30 grams of raw oil Pour into the pulp and stir, food additives "borax" one of ten small tablespoons. (need to buy in the Chinese medicine store) (stirred to the hand to fish up the rice paste, feel the hand has a thin layer of small white rice paste in the drip) that is, stirred evenly to be used. You can!

Rice flour recipe: (available on the market, sticky rice flour, a packet of 25kg, 55 yuan / packet)

500 grams of water-ground rice flour (be sure to look for dipping rice flour), 30 grams of oil, 10 grams of salt, 1500 grams of water, 30 grams of cornstarch, food additives, "borax," one of the ten parts of a small tablespoon. (need to buy in the Chinese medicine store)

Production method:

1, 500 grams of rice flour, 10 grams of refined salt, 30 grams of cornstarch, 30 grams of raw oil, food additives, "borax" one of the ten parts of a small tablespoon of water 1500 grams of water and mix it well (stirred up to the hand to fish up the rice paste, feel the hand a layer of small white rice) is that the rice paste in the dripping. pulp in the drip) that is stirred evenly after use.

2, each time under the steam pump to stir a few barrels before the rice paste, do not let the rice paste sink to the bottom), with a small spoon scooped up the rice paste poured into the steam pump, evenly shaken a few times, so that the steamer plate are rice paste, and then under the condiments can be, and the thickness of 1.5 mm or so is preferred, high-fire steaming for about 1 - 2 minutes, take out from the top down scraping up the sausage as a Powdered into.

Characteristics: soft and smooth, white and sweet, not fat and not greasy.

Note:

1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount;

2, there is a homemade rice paste is best, such as the absence of available rice flour should be used with the water milling powder (sticky rice flour), so that the rice flour to ensure that the intestinal flour of the delicate and smooth degree.

3, steaming time is not too long, just right. (Too thick is too hard after steaming, easy to caking; too thin is steamed not shaped)

4, the above is the basic intestinal noodles production method, color with the addition of auxiliary raw materials and change

request; intestinal noodles rice paste, rice and water standard ratio, the detailed practice of rice paste. 5 points

1, add water to the rice noodles, the consistency is about a little thinner than the sesame paste, add some salt and oil (hereinafter referred to as rice syrup);

2, to prepare a larger plate or tray (Cantonese call, a rectangular dish, shallower, flat bottom! This is very important, because the flat bottom can ensure that made of intestinal noodles uniform thickness!)

3, prepare some minced meat (that is, minced meat), some chopped green onions, according to personal preference can add other things, the general compatibility of Cantonese cuisine is greater (hereinafter referred to as ingredients);

4, according to my practice, the intestinal noodles are steamed. So, you have to prepare a pot, the size of the degree is able to accommodate your previous preparation of the dish or tray; add enough water to it, bring it to a boil; in the dish or tray to put a little oil, wipe open, in order to facilitate the completion of the work after scraping up, with a spoon will be a small amount of rice paste (a thin layer, not too thick, the thickness of the degree of roughly in the third of a centimeter) to the dish, plus your previous preparation of the toppings evenly sprinkled in the rice paste, (can also be) (You can also add the ingredients to the rice mixture in process 1.) Don't overdo it, because it's not usual to make just one sausage roll. Put the saucer in the pot and cover it with a lid. This will steam in a few minutes on high heat (note that this is exactly why you don't want it to be too thick!) Remove the saucer (it's hot!) Just use a spatula to scoop it off.

How to adjust the rice syrup of the sausage noodle

1. sausage noodle method: the production of a successful sausage noodle dish, the key is to have a hand-ground rice syrup, the ratio of water to rice is 3:1, too thick is too hard to steam, easy to clumping, too thin to steam is not shaped, and now the restaurant in order to figure out the convenience of the sticky rice flour instead of the rice syrup, and then add the clarified noodles, cornstarch and cornflour to improve the texture and taste,

This is the first time that I have ever used a rice noodle dish in a restaurant. p>

Enteric noodle paste preparation method: sticky rice flour 1 catty, 2 two cornstarch, 2 two cornstarch, 1 two clarified water about 4 pounds, salt, oil, a little bit of each, and mix well, not lumps, water sub-addition can be

Enteric noodle pulling system: the rice paste poured in the multi-layer steaming grids or on the cotton cloth, put pork, fish, shrimp, beef, or barbecued pork and other fillings, vegetarian can also be steamed, rolled into long strips, cut into sections on the plate, usually cut 3 sections. Cut into 3 pieces. Pouring the rice noodle soy sauce can be eaten.

Soy sauce preparation: 1 catty of soy sauce, old soy sauce 3 two, rock sugar 5 two, salt 1 money, monosodium glutamate (MSG) 3 money, chicken powder 5 money, the United States of America, soy sauce 1 two, cilantro water about 1.7 pounds of water [cilantro, shrimp, star anise, carrots, peppercorns, sesame seeds, ginger, dry onion boiling water]. Pull intestines action to 'pull' as the main, here to uncover the type of intestines stove as an example: intestinal flour paste dripping in cotton cloth, steamed out, spread in the brush with peanut oil as the surface, to the marble plate is good, then one hand holding a corner of the cotton cloth, one hand to hold the thin slice of the mouth of the knife scrape down the sticky parts, so that the side of the pulling side of the scraping until pulling out of a sheet of about 20 centimeters wide and 30 centimeters long! The length of the sheet is about 30 centimeters.

2. Guangdong sausage noodles production method

3. Raw materials: 4. 500 grams of water-ground rice flour, corn starch 50 grams, 20 grams of oil, 10 grams of salt, 750 grams of water, 500 grams of boiling water, 50 grams of raw flour.

5. Production methods: 6.1, the rice flour with water into a slurry to be used; 7.2, the corn starch and cornstarch mixed with a small amount of water to make a thin paste, and then use boiling water to make it into a paste, cooled down and rice flour slurry mixed with refined salt, oil and mix well. 8.3, with a damp white cloth in the cage drawer, the intestinal powder paste to the white cloth spread, its thickness in 2.5 mm or so is good, high-fire steaming about 3 - 4 minutes, take out from the top down rolled up to be pig intestines into the shape.

9. Characteristics: soft and smooth, white and sweet, not fat and not greasy. 10. Notes: 11.1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount; 12.2, rice flour should be ground with water, so that the Bean rice flour to ensure that the intestinal noodles of the delicate smoothness. 13.3. The drawer cloth should be made of white cotton cloth to prevent the powder from leaking. 14.4, Steaming time should not be too long, just right. 15.5, the above is the basic method of making intestinal flour, color with the addition of auxiliary ingredients and change the name can be.

Guangdong intestinal noodles water 礳 rice paste, rice and water ratio is what, who knows?

I think a little thinner on it, anyway, the excess water will be evaporated