Main Ingredients: 100g of flour for sausage noodle, 250g of water, 1 piece of pork tenderloin, 1 piece of lettuce.
Accessories: 1 head of garlic, 2 tablespoons of sausage noodle soy sauce, 1 small spoon of cooking wine, 1 small spoon of salt, 1 small spoon of soy sauce.
Steps:
1, prepare all ingredients.
2, pork tenderloin after cleaning, chopped into fine minced meat, standby.
3, put the chopped meat into a bowl, and then add salt, soy sauce, cooking wine to the bowl, mix well with chopsticks and marinate for about ten minutes.
4, remove the skin of the garlic, and then cut into pieces. The garlic should be prepared more.
5, the pan is hot, put a spoonful of cooking oil, hot pan cool oil, put the minced garlic, with a small fire will be minced garlic sautéed golden brown, and then into the intestines of soy sauce and a little water, after boiling is the sauce, sheng out of the standby.
6. Weigh 100g of flour and pour it into a large bowl. 100g of flour will make six noodles.
7. Add 250ml of water to the bowl. When mixing the batter, the proportion of powder and water is very important, more water, the batter is too thin, it is not easy to shape the intestinal flour, less water, the batter is too thick, the intestinal flour is not tender enough. I use 100g of powder to 250ml of water, the ratio is just right.
8, while pouring water while stirring with a spoon, to become a fine thin rice noodle batter, let it sit for a moment.
9, prepare a stainless steel plate for steaming the rice noodle, brush a layer of cooking oil on the surface of the plate, a thin layer can be, must not be too much. If there is too much oil, the batter will slide around in the plate, but not good operation.
10, the rest of the batter will be stirred again, and then scoop two full spoons of batter into the stainless steel steamer tray inside, gently shake the stainless steel steamer tray, so that the batter is spread all over the steamer tray. A thin layer of batter, just enough to cover the steamer tray, not too thick.
11, the lettuce clean, torn and sprinkled into the batter, and then will be previously marinated into the flavor of the minced meat also sprinkled some to the batter.
12, the pot into the amount of water, high heat will be boiled water, and then into the steam grid, the stainless steel steamer tray into the top of the steam grid, cover the lid, high heat steaming for two minutes.
13, after the time is up, open the lid of the pot, open the lid of the pot in the moment, you can see the intestinal flour bulging up a lot of bubbles, and the color of all the transparent, that intestinal flour has been cooked.
14, with the tool will be stainless steel steaming tray out, very hot, be careful yo.
15: Use a clean spatula to roll up the steamed rice noodle and put it into the plate. Then proceed to steam the next plate until you have used all the batter.