The next step is to share with you a snack with strong Guangdong characteristics - pork intestines noodles.

On hearing this name, some people may mistake it for pig intestines + rice pudding, or raw pork + Cantonese intestinal noodles. In fact, pork intestines noodle is a traditional dish from the old Xiguan in Guangdong. Rice is battered and poured onto a bamboo drawer to cook, then rolled and cut into thumb-like segments and mixed with lots of sauces, making it a popular snack for young and old alike.

The dish is also known as pig intestine noodle because of its resemblance to pig intestines. Pork sausage noodles than the traditional Guangdong sausage noodles is easier to do, the process is a little simpler, and the texture of the more smooth and tender, dipped in the sauce is more delicious appeared unusually. Today, the method recommended to you, not to leave the door can also be the same as me, to the children to do this food Oh ~

-1 - 150g of rice early into the clear water to stay overnight. Rice soak in time to grind out the sticky rice flour will be very fine, so that the taste of the steamed Guangdong intestinal noodles will be OK.

-2-do dried mushrooms and 6g shrimp skin with clear small water soak open.

-3- Pour the boiled rice into the wall-breaker and add 300g of cold water.

-4- Stir into fine sticky rice flour with the wall-breaker.

-5- Pour it into a plate, add 15g of sticky rice flour, 10g of cornstarch (water starch), 10g of cornstarch and 5g of cooking oil, and toss well.

The starch can be used to make ingredients that are extremely sticky, easy to cook, and focus on texture, such as black cold noodles and pearls in natural pearl milk tea. Sticky rice flour is also called clarified flour, ting flour, wheat starch. Compared to starch, sticky rice flour is a little less sticky, but the advantage is that it has a higher degree of clarity, so you can make some bling ingredients, such as crystal shrimp dumplings, amethyst mooncakes and so on.

-6- Brush a layer of cooking oil on a stainless steel plate for easy mold release. It's best to use a stainless steel plate or bowl for good heat transfer and good mold release.

-7- Spoon in the appropriate amount of sticky rice flour and scrape the bottom of the pan. Be careful not to pour too much at a time, make sure the sticky rice flour is just enough to cover the bottom, so that the steamed Cantonese sausage noodles are thin and tender.

-8-Wait for the water to boil, then pour into the dish.

-9- Cover and steam for 2~3min.

-10- Notice the rising bag, which indicates that it is cooked.

-11-After cooling slightly, you can use a spatula to lift up and fold into Cantonese sausage noodles.