1.will be 500 grams of old bag of rice (i.e., 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 more delicate, the service life of the grinder to extend the life of the grinder).

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.

Beef Intestine Noodle

4. Punch the 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 inside of the drawer to spread evenly (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 spatula special intestinal noodle 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 thin)

Ingredients: mung bean sprouts, pork, vermicelli.

1. Mince the pork and mix it with salt, chicken powder, a little sugar and green onions, and add some five-spice powder if you like

2. Spread the pork and mung bean sprouts on the vermicelli in a thin layer, and then roll the vermicelli up carefully, so that it rolls evenly. The noodles should be steamed for about 10-15 minutes

4. After steaming, pour the sauce over the noodles and the sausage is ready!

Delicious Vermicelli

Tips:

1. The cloth used for steaming the vermicelli should be made of white cotton, and the holes in the cloth should not be too big, otherwise the vermicelli 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.

Shrimp sausage noodles with mushrooms

Main ingredients: fresh shrimp, shiitake mushrooms, sticky rice flour, clarified rice flour, water

Supplementary ingredients: chopped green onion, horse chestnut flour, oil, salt, ginger

1. Heat a little oil in a pan

2. Add sliced shiitake mushrooms, green onion

3. Stir-fry them over a medium heat

4. Fry the shiitake mushrooms, and then add the coriander.

5. Pour in soy sauce,

6. a little sugar

7. a bowl of water

8. a few drops of sesame oil

9. Boil and then turn to low heat and cook for another 3 minutes on the way, with the use of straining out of the dregs can be

10. ready to prepare the fresh shrimp, shelling, picking the shrimp intestines shrimp line, if you like to pickle the shrimp, my use a little bit of ginger marinade! Ginger marinade! Chopped finely chopped scallions spare, while preparing a good sticky rice flour, Chenggong powder, horseshoe powder, according to the proportion of the mix, add the proportion of water, adjusted to the rice paste (in fact, if you are using the rice grinder, but also according to the quality of the rice, the water content to change the amount of water, but the average family does not have this kind of rice grinder, the machine, the use of rice instead of rice, the effect of the natural can not be compared with the original pulp, but it is not bad)

11. rice paste Pour in the right amount of salt and a few drops of oil, add salt is to make the intestinal flour steamed out of the flavor is not too fast, the amount of salt is much less than the usual ratio of soup and soup, do not need to be flavored.

12. Punch the rice paste is not too thick or too thin, scoop up and pour, remember this state, the next time ah continue to maintain this state can be, but some of the powder is more wet, may need a little less water, but not too far.

13. pot of water, boil, the water should always keep boiling steam state. Into the steaming rack, the steaming plate inside a layer of oil, so that the skin is easy to come off, but also to maintain humidity,

14. the whole plate is best to steam first, while adjusting whether the flat, or not the steam out of the skin is a side of the thicker side of the thin Oh

15. scooped a small spoon of rice milk, clockwise or counterclockwise or diagonal direction of the spread, anyway, can be spread evenly that is it, I feel that if the spread evenly or there are a lot of If you feel that there is still a lot of rice mixture flowing, pour out some of it! This will ensure that the thinness of the intestinal noodles, add shrimp, fried mushrooms, and then spread a little to ensure that as much as possible so that the rice paste spread all over the steamer plate and thin, immediately into the steamer, cover.

16. Waiting for the estimated powdered skin to be shaped can be sprinkled into the green onion (just a few dozen seconds of time), green onion can also be followed at the beginning of the put it does not matter, with their own favorite! Then wait a few seconds, the fire may take a little longer, see the skin powder white through and bubble can be taken out!

17. Roll up with a spatula! Wrap the shrimp! You can also eat your own directly a knife spatula up

18. Finally rolled, the two ends of the cut a little flat on the plate. [1]