A, the ratio of intestinal flour recipe to do about 40 copies

1000g of sticky rice flour, 500g of raw flour, 300g of clarified noodles, 200g of chestnut flour

40g of raw oil, 4200g of water

Preparation: all the slurry Mixed, mixed with a utensil, add peanut oil and some of the water rolled into a Powder dough, the rest of all the water into the mix, that is, into the batter

will be in the drawer evenly smeared with oil, about 100g of batter evenly sprinkled in the drawer, if not uniformly can be taken out of the drawer up and down, add chopped green onion or other ingredients, steamed for 2 minutes, scraping with a scraper out of the volume of a good plate can be

B, types of fillings and its method

1, a catty of minced pork marinade ratio

raw flour 20g, chicken powder 6g, sugar 13g, salt 5g, pepper 0.5g, sesame oil 5g (marinate for at least two hours or more)

2, a catty of beef marinade ratios

① food powder 4g, alkaline water 3g, salt 3g,

② raw flour 15g, water 10g,

③ chicken powder 3g, sugar 8g

④ oil 30g beef washed first towel to absorb water, ① material into the beef mixing gelatin, and then add ② material mixing, and then add ③ material to the dissolution of the sugar, and finally add the oil can be marinated in an hour


3, pork liver with the same marinade

4, eggs

C, seafood sauce recipe

Ingredients: ① celery, cilantro, carrot, green onion 20g each, green and red peppers each one, clear water and water, and then add a few more ingredients. Green and red peppers each one, 900g of water

② 300g of soy sauce, 20g of soy sauce, the United States 10g, 50g of fish sauce, sugar 110g, 50g of chicken powder

Preparation: 1, will be a pot of hot oil heating, will be ① material into which a small fire to stir out the flavor. Then add water to boil. After that, add item B, after boiling, pour into another container and cook on low heat for 10 minutes

2. Fish out the vegetable residue

Note

1, the drawer of the rice noodle stove needs to be placed on a flat surface, and use a level ruler to measure the level of the steaming board.

2, pay attention to the thickness uniformity of the batter in the drawer, otherwise the finished product will be uneven thickness.