Guangdong intestinal noodles (raw) raw materials: water milled rice flour 500 grams, 50 grams of corn starch, 20 grams of oil, 10 grams of salt, 750 grams of water, 500 grams of boiling water, 50 grams of raw flour. Production method: 1, the rice flour with water into a slurry to be used; 2, the corn starch and flour mixed with a small amount of water to make a thin paste, and then use boiling water to make it into a paste, cooled with the rice flour slurry mixed with refined salt, oil mixing.　3, with a wet white cloth laid in the cage drawer, the intestinal powder paste滔 to the white cloth on the spread, the thickness of 2.5 mm or so is preferred, high-flame steaming about 3 - 4 minutes, take out from the top down rolled up to be pig intestines into the shape. Characteristics: soft and smooth, color white and sweet, not fat and not greasy. Note: 1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount; 2, rice flour should be ground with water, so that the rice flour to ensure that the intestines of the delicate smoothness. 3, the drawer cloth should use white cotton cloth, to prevent the powder leakage. 4, the steaming time should not be too long, just right.　5, the above is the basic method of making rice noodle, color with the addition of auxiliary ingredients and change the name can be. How to make Cantonese rice noodle (cooked) Ingredients: 1 catty fresh pork intestinal noodles; 4 slices of green cabbage; 1 each of green and red bell peppers; half a catty of lean pork; 4 fresh mushrooms; a little ginger paste; a little salt; 1/4 bowl of oil, 1/4 bowl of soy sauce; a little sugar; 11 eggs 1. Decoration: chopped green onion, 2 banana leaves, 2 soy sauce dishes, 2 flat dishes Tools: 1 cooked cooking mat, 1 knife, 1 cutting board, 1 mixing spoon, chopsticks, 2 bowls (raw and cooked), 1 steamer, 1 steaming compartment, 1 spatula. Preparation: 1, prepare the ingredients A, green cabbage, green / red bell peppers clean, and then cut into julienne; B, pork, fresh mushrooms minced into a bowl with a little salt and sugar, soy sauce marinade; C, the first iron pan red hot with a little oil to the ginger, then pour B into the pan slightly stir-fried, it is best to A of the ingredients into the pan and stir fry a little bit, and then turn off the heat immediately. Use a bowl to put the above fried stuffing ready for spare; D. Cut the banana leaf and put it on a flat plate for spare. 2、Materials production A, first in the cooked cooking gelatin mat coated with raw oil, the fresh intestines broken two to three sections, respectively, on the cooked cooking gelatin mat, slowly unfolded separately, according to the picture on the practice of the prepared filling on the intestines on the edge, and then in the unfolded intestines at the other end of the egg coated, and then slowly rolled up from the side of the stuffing, OK, and then put on the previous decorative flat mouth. B. Boil a pot of water in a wok, add a steamer basket on top, then put the rice noodle rolls prepared in A into the steamer. Steam for about 5 minutes, then add chopped green onion to finish, and serve with a dish of soy sauce or a dish of hot sauce according to personal preference. Production time: about 15-20 minutes matching food: fruit and bamboo congee, soybean milk, etc. Beef slippery rice noodle </B> rice noodle batter materials: 130 grams of rice flour, rice flour 10 grams, 10 grams of flour, water 260 weeks inside the filling materials: 40 grams of sliced beef, 40 grams of bean sprouts Topping materials: 100 ㏄, soy sauce, 1 tsp. of fresh flavor dew, fish sauce, oyster sauce, 1 tsp. each, sugar 30 grams, green onion / ginger 25 grams each, 1 egg white, salt / fresh chicken powder 1/3 tsp each, sugar 1/2 tsp, 1 tsp salad oil Production process: 1, the sauce material with a low heat and boil, the green onion, ginger filtered out, leaving only the sauce to spare. 2: Mix the beef slices and seasonings of the filling ingredients, then add bean sprouts and mix well with chopsticks to make the filling. 3、Mix the rice flour, cornstarch and vermicelli, add water and mix well, then filter it to make the batter. 4, with a white gauze on the rice noodle stove, pour down 200 grams of rice noodle paste, and method (2) of the filling in a zigzag pattern on the rice noodle paste, covered with a lid and steamed for 3 minutes, rolled into a long strip, cut into 3 sections with a knife and put on a small plate, drizzled with the sauce of method (1) can be eaten. Repeat recipe (4) once to make another serving of Beef Bratwurst. Ingredients: Sticky rice flour 240g, fresh water 4 cups, salt 1 teaspoon, shrimp 80g, green onions Corn starch 2 tablespoons, cornstarch 2 tablespoons, cornflour 2 tablespoons, clarified flour 2 tablespoons, cooking oil 3 tablespoons, Method: 1 mix sticky rice flour, cornstarch, cornflour, clarified flour, salt and oil with water, then add water to make a mixture. 2 Wash a piece of cloth larger than the steamer bowl and lay it soaked on a flat surface, then ladle in the mixture, pushing it flat with your hands. Spoon the batter into the steamer and sprinkle with chopped green onion and shrimp, cover and steam for about two minutes. 3 Turn the steamed vermicelli with the white cloth upside down and place it on a metal tabletop swept with cooked oil, pull off the white cloth, and roll up the vermicelli into a sausage noodle, that is, it is ready. Note: After mixing the oil with the vermicelli and thinning it out with water to avoid the oil from floating on the surface, if the vermicelli is hard, add water, and if it is too soft, add more powder. If you don't have a special steamer, use a shallow-bottomed cake pan and put it in a pot, and steam it under water. Fresh Shrimp Paste Vermicelli </B> Ingredients: Shrimp. Eggs. Vermicelli. Garlic. Chili pepper. Chili pepper. green onion. Remove the shells from the shrimp and marinate them in salt, pepper and sesame oil for 15 minutes. Heat a frying pan and fry the shrimp on both sides until golden brown. Saute the garlic and chili pepper. Put the rice noodle into the pan. After the vermicelli is fried, add the shrimp back to the pan, pour in the sauce (soy sauce, Worcestershire sauce, sugar, chili sauce), and stir-fry until dry. When the sausage noodles fried dry after, the egg sauce to add and make uniform can be. Guangdong intestinal noodles </B> water-ground rice flour 500 grams, 50 grams of corn starch, 20 grams of oil, 10 grams of salt, 750 grams of water, 500 grams of boiling water, 50 grams of cornstarch. Production methods: 1, the rice flour with water into a slurry to be used; 2, the corn starch and cornstarch mixed with a small amount of water to make a thin paste, and then use boiling water to make it into a paste, cooled down and rice flour slurry mixed with refined salt, oil mixing. 3, with a wet white cloth laid in the cage drawer, the intestinal powder paste滔 to the white cloth on the spread, the thickness of 2.5 mm or so is preferred, high-flame steaming about 3 - 4 minutes, take out from the top down rolled up to be pig intestines into the shape. Characteristics: soft and smooth, color white and sweet, not fat and not greasy. Note: 1, the amount of water should be flexible according to the water absorption of rice flour, the amount of water given above should be a reference amount; 2, rice flour should be ground with water, so that the rice flour to ensure that the intestines of the delicate smoothness. 3, the drawer cloth should use white cotton cloth, to prevent the powder leakage. 4, the steaming time should not be too long, just right. 5, the above is the basic method of making rice noodle, color with the addition of auxiliary ingredients and change the name can be. The production of rice noodle requires specialized equipment One is a drawer type rice noodle machine, its lower part is round, the upper part is a grid can be pumped stainless steel drawer, the production of rice syrup poured on the stainless steel drawer can be; (breakfast rice noodle special) Another is from the top of the cover of the rice noodle machine, its lower part is round, the upper part of the rectangle, there are two pieces of sparse eye piece of iron and two lids, the production of the first iron piece of wet white cotton cloth, and then poured with rice noodle machine, the lower part is round, the upper part of the rectangle, there are two pieces of sparse eye piece of iron and two covers, production first of all, you want to spread wet white The machine is made by spreading a wet white cotton cloth on the iron sheet, then pouring the rice syrup on it and steaming it under the lid. (Brahmaputra, mostly used in hotels and restaurants) In addition to special utensils, the making of brahmaputra requires skillful movements - a pour, a sprinkle, a push (or a cover), a pull (or a lift), a roll and everything else - and after these six consecutive movements, a plate of brahmaputra is freshly baked.　A sprinkle refers to the addition of fillings; (it can be corn kernels, minced meat, fancy, add as needed) everything refers to cutting the whole noodle into segments.　So, sausage vermicelli is sort of a workshop variety, and it is indeed impractical to make your own at home.　The key to making a successful dish of rice noodle is to have hand-ground rice syrup, the ratio of water to rice is about 3:1, too thick is too hard to steam and easy to clump; too thin is not steamed. Breakfast intestines because of the fast, available sticky rice flour instead of rice syrup, and then add the clarified flour, cornstarch and cornstarch to improve the texture and taste, the preparation method: 500 grams of sticky rice flour, 50 grams of cornstarch, 100 grams of cornstarch and 50 grams of clarified flour Na pot, add 2000 grams of water into a thin slurry, and then add an appropriate amount of refined salt, monosodium glutamate and salad oil can be stirred well. After mixing the slurry, you can make intestinal noodles.