Recipe:

1, Rice

2, Corn Starch

3, Sweet Potato Starch

4, Clarifying Flour

Methods:

1, First, wash 100 grams of rice with water, and then filter the water and set aside.

2, then 350 grams of water to soak the washed rice for 5-8 hours.

3, with a rice noodle grinder to soak the rice into a rice paste standby (note: the rice milling water should be used to soak the rice water, do not take a separate water grinding).

4, finally the corn starch, sweet potato starch, clarified flour added to the ground rice paste inside, with a spoon or other tools to mix well.

Introduction of graphite flour sausage:

Stone-ground sausage, is a kind of sausage made by using a traditional stone mill to make rice syrup. The unique design of the stone mill makes the rice paste especially fine, and the master adds pork, egg, shrimp, beef and other ingredients to the rice paste, then uses the rice noodle machine to steam it quickly, and finally adds the special sauce. The taste is tender and fresh, and it is one of the most popular breakfasts in Guangdong.

The main raw material is rice milk. Generally, there are three ways to make rice milk, 1 is the most traditional stone mill; 2 is the machine mill; 3 is to use powder and water to open the rice milk. Stone grinding and machine grinding are stores with rice and water, through the stone mill or machine grinding into rice milk, belongs to the original green; but more restaurants on the market is to take the powder and water to open pulp.

Stone-ground intestinal noodles selection of rice is generally first rice, soaked in water for a few hours and then washed, and then use the stone mill to grind into pulp. Due to the slow speed of stone grinding, the rice is cold ground to achieve no loss of nutrients, not easy to deteriorate. This is also the most important point of stone grinding intestinal flour to become a healthy breakfast.