Enema is a kind of delicacy made of rice milk as the main ingredient.

Bowel meat is a very famous traditional snack in Guangdong, which belongs to the Cantonese cuisine, originating from Takizhou (present-day Luoding, Guangdong) during the Tang Dynasty. Vermicelli is a must-have for teahouses and restaurants in Guangzhou for morning tea and night market, and it is also a must-have for breakfast for many citizens.

The rice is first made into rice paste, and then the paste is steamed into a transparent rice film using a tool by means of steam. Depending on your taste, you can add eggs, shrimp, or pork to it, and then top it off with your favorite sauce.

There are two types of intestinal noodles, one is Bula Intestinal Noodles and the other is Drawer Intestinal Noodles. The Bula is especially famous in Xiguan, Guangzhou, and it is based on tasting the filling (most of the batter is made from sticky rice flour with corn starch added). The drawer type is made from pure rice flour batter, which is mainly used to taste the flour and the sauce.

Precautions for making rice noodle

1. Mixing the rice syrup is the key to whether the rice noodle is authentic. According to the ratio of 6:2:1, mix the sticky rice flour, corn starch and corn starch, then add 2 times the amount of water, mix well with chopsticks, then add 1 tablespoon of sesame oil, which is the "secret weapon" to make the noodle smooth.

2, the production of rice milk add a spoonful of sesame oil, you can make out of the sausage noodles more smooth and soft, must not forget.

3, after mixing the rice syrup, the rice syrup is easy to sink to the bottom, in each use, be sure to use a spoon to stir well, or else the production of intestinal noodles is likely to be unshaped.

4, the intestinal flour must not steam too long, generally about 50 seconds can see the intestinal flour above the small bubbles, it means that the intestinal flour has been steamed.