What kind of flour is used to make the intestinal noodles

Fresh Shrimp Intestine Noodle

"Intestine noodle is a Cantonese snack, which is available in street side teahouses. Commonly, there are fresh shrimp intestinal noodles, beef intestinal noodles, barbecued pork intestinal noodles.

Finally, one day I was able to make a smooth and tasty rice noodle. Before this has done a few times intestinal noodles are hard, noodle, also confused why it is the essence of Cantonese morning tea point?

This time back to China on purpose on the teahouse order a, completely with me to do is two different things, that intestinal noodles fresh flavor full of mouth, delicate and smooth, and a little tough.

And then over in the TV program "home to eat 20170119" to see the chef's detailed production, so in accordance with the recipe to try, really good, is the taste of the teahouse.

Now uploaded to share with friends, but also record the delicious moments.

Entertainment flour paste ingredients: 30 grams of sticky rice flour, 30 grams of cornstarch, 10 grams of clarified noodles, 10 grams of cornstarch, 10 grams of tapioca, 10 grams of oil, 200 grams of water

Stuffing ingredients: 8 prawns, 1 small green onion, 1 gram of ginger, 30 grams of celery, 10 grams of rice wine, 1 gram of salt, 1 gram of sugar, 1 gram of cornstarch, a pinch of pepper

Sauce ingredients: soy sauce or steamed fish drum oil, sugar, rice wine, ginger juice, green onion oil, stock or water"

Ingredients

Main Ingredients

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Sticky Rice Flour 30g

Clarified Noodle 10g

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Straw Powder 30g

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Tapioca flour 10g

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Corn starch 10g

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Oil 10g

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Water 200g

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8 prawns

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Celery 30g

Sides

Salt

Moderate

Small green onion

1 stick

Rice wine

15g

Ginger ale

2ml

Sugar

2g g

Starch

1 g

Pepper

A little

Scented oil

1 ml

Steamed fish drum oil

A little

Soap

A little

Fresh Shrimp Sausage Noodles

1. Sticky rice flour 30 grams, 30 grams of cornstarch, 10 grams of clarified noodles, 10 grams of corn starch, 10 grams of tapioca weighed and poured into the basin, and then poured into the oil 10 grams of mixing, and finally add 200 grams of water mixing well, let it rest for 30 minutes or longer, so that the rice paste fully absorb the water.

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Then come to deal with the shrimp, shrimp shelling, a cut in two, pick out the black shrimp line, and then gently pat the shrimp to loosen.

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Put the processed shrimp into the dish first with 1 gram of salt, 1 gram of sugar, 10 grams of rice wine, 1 gram of cornstarch, a little bit of pepper to scratch. Then mix in small green onions and chopped celery, so that the filling wrapped into the intestinal noodles is ready.