Rice, to choose indica rice, is to cook congee can be, cooking rice ate very dry, very hard, difficult to swallow the kind of rice.
1. rice with water soak through, add a little salt and borax into a thick paste, (such as to make transparent intestinal noodles can be mixed into the right amount of clarified noodles) 2. to the rice paste into the boiling water, the paste into suspension (not sinking) of the "raw and cooked paste"
It is placed in the rice paste in the special multilayered steamer basket, or cloth sheet by sheet into a thin skin, respectively, put on the meat, fish fillets, shrimp, etc., steamed rolled up long, cut on the plate. Cut on the plate. To add raw materials called beef sausage, pork sausage, fish sausage and shrimp (kernel) sausage; without filling is called Saisai sausage; rice milk with sugar is called sweet sausage.
Now most of the breakfast stores in Guangdong are made of white tin special intestinal flour steamer box, the rice paste into the steamer box of the small drawer, 3 minutes after taking out the spatula shovel out of the intestinal flour.
If you're making it yourself, here's how to do it
Materials
Sticky rice flour 240 grams
4 cups of water
Salt 1 teaspoon
Shrimp (soaked and softened) 80 grams
Scallion, moderately chopped
Cornstarch 2 tablespoons
Baking soda 2 tablespoons
Clarifying flour 2 tablespoons
Clearing powder 2 tablespoons
Chinese cooking powder 2 tablespoons
Oil 3 tablespoons
Directions:
1 Mix the sticky rice flour, cornstarch, cornstarch, and clarified noodles with salt and oil, then add water to make a paste
2 Wash a piece of white cloth slightly larger than the steaming bowl, soak it and spread it horizontally on the steamer bowl, ladle the paste into it, push it flat with your hands, sprinkle the chopped green onion and shrimp, and cover it with the lid and steam it for about two minutes
3
Washing the white cloth immediately after each steaming of vermicelli is the only way to lubricate the cloth without sticking to it
Without a special steamer, you can use a shallow bottomed cake pot to put it into a pot and steam it under water
The whole process of making vermicelli in a vermicelli store is a bit interesting.
The first step is to beat the batter
It is a bit like the batter we use to make pancakes at home in the north, but it is a bit thinner than that. And it doesn't seem to have much egg in it.
Steaming
The people at the noodle store use a special thin iron pot, kind of like the Shaanxi gongluo that they use to make the dough.
Spread a layer of drawer cloth on top of the gong, pour a spoonful of batter on top, set up a pot of hot water underneath the gong, and steam. The bottom of the gong will be placed on the customer's order of vegetable fillings, such as slippery chicken, such as tea mushrooms lean pork, such as mushrooms sausage and so on
The third step \ Pour
Steaming less than five minutes, steamed rice noodle workers will open the pot, lifting up the drawer cloth and turn around and put in front of the back of the workers in front of the wooden board on top of the desk, which is touched with a layer of clear oil in advance. The worker who poured the noodles used a scraper made of thin iron to scrape back and forth, gently lifted the drawer cloth, and the translucent noodles were evenly spread on the board.
The fourth step \ roll
The steamed rice noodle, stuffed with hot water lettuce, rolled into a roll, a rice noodle is basically finished.
Step 5 \ Plating
Use a rectangular plate, cushion with lettuce, load the rice noodle in two, put it on the plate, drizzle with cooked green oil and soy sauce, it is OK.
This is what we see in the bowels!