Chinese Food
Homemade intestinal powder
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I love eating vermicelli so much. I've been thinking about the vermicelli machine and I finally got it. It's a big love whether it's Cantonese vermicelli or Chaozhou vermicelli.
Cooking ingredients
Cooking Steps
Step1:Clean ric
Step2:Soak it in water (not the amount of water on it). The water will be poured out at last.
Step3:Use the blender to polish (take a small amount of water from 220g water). After polishing, add the remaining water and filte
Step4:Prepare ingredient
Step5:Oil the tray first. Then pour in the rice paste and egg
Step6:Heat it before the preparation. When it's ready, the water will boil. It can also be steamed.
Step7:One bowl of porridge and two pieces of vermicelli can be added freely to the finished product (sauce). It's very delicious.
Cooking tips:1. Rice must be soaked. I usually soak it in the first morning. I use it in the next morning. In summer, remember to put it in the refrigerator. 2. The thickness of intestines powder is related to the amount of powder added. I usually use two tablespoons. 3. After adding the powder, I didn't smooth the tray. Then, I added the egg liquid. I wiped it with chopsticks. I used the egg liquid to drive the powder to flow around the tray. If you pour the powder directly, it will be smooth. If you pour too much powder on the side, the steamed intestines will be too thick. It's not delicious. 4. Because I like to eat rice noodles made of pure rice paste. It's soft. If you like the elastic food you eat outside, you need to add raw or clarified powder to increase the toughness. 5. If you like to add vegetables, add them directly after adding the egg liquid, or corn kernels and meat kernels (with good taste). Cut the meat kernels as small as possible. 6. It's only one dish. It's enough for breakfast for our family of three, including cleaning. Half an hour is enough. There are skills in making delicious dishes.
