Sticky rice flour 80g

Clarified noodles 50g

Corn flour 20g

Water 300g

Oil a spoon

Home-made intestinal meat noodles practice

Put the water in a pot, set up a flat-bottomed steaming plate with a lid and turn on the heat to boil the water.

While waiting for the water to boil, prepare the ingredients for the traps and mix the powder with water and a little oil to make the rice paste for the rice noodles.

When the water boils, brush the plate with oil.

Put the rice noodle paste into the plate and stir well, then put in the favorite filling ingredients, such as meat, egg, green vegetables, etc., sprinkle with green onion.

Cover the pan with a lid and steam the rice noodle for 2 to 3 minutes at maximum heat, the noodle will be cooked when it bubbles when the lid is lifted.

Wipe a spatula with oil and slowly scrape up the noodles.

The second addition of bok choy,

Pour a little soy sauce and oil on the plate, you can eat

Tips

l, the proportion of powder and water according to personal taste and appropriate plus or minus, the effect of intestinal noodles out of the feeling of viscous viscous, add a little more powder to go down, if you feel the hardness of the feeling of hard water to go down, add a little more water.

2, put the meat to be chopped or cut thin, eggs directly on the steam plate in the batter can be stirred, vegetables put easy to cook.

3, the steaming plate to put flat, the plate on the brush layer of oil, must be thin, so that the steamed out of the intestinal flour will be uniform thickness, do not brush too much oil on the plate, so that the batter will flow everywhere, intestinal flour steamed out will not be uniform.

4, the whole process of steaming rice noodle must use the maximum fire, so that the steamed rice noodle will be cooked quickly and tender.

5, how to judge the rice noodle cooked or not, steamed rice noodle is blistering, when blistering, and then wait about ten seconds rice noodle can be pot.