The method of making intestinal noodles How to make intestinal noodles

1, prepare 120 grams of sticky rice flour, 20 grams of wheat starch, 30 grams of corn starch, 50 grams of shrimp puree, a little bit of oatmeal, 1 egg, a little bit of millet pepper, 3 spoons of vegetable oil.

2, prepare a variety of ingredients. The filling can also use ground pork, or other easily cooked ingredients, like eggs, leeks, sea oysters and so on.

3, do the rice paste: sticky rice flour, wheat starch and corn starch with water, mix and stir, let stand for 10 minutes and then stir. According to this ratio to do out of the rice skin thin, transparent, not broken, elastic.

4, spreading intestinal flour: Brush the shallow pan with oil and preheat the multifunctional pot on medium heat for 1 minute. You can use the shallow pan of the multifunctional pot instead of a steamer, if you use a steamer, add water to the pot and boil it, pour the rice paste into the iron plate into the steamer and steam it.

5, in the shallow pan pour the right amount of rice milk, shake well and turn on medium heat for a few seconds. Don't overdo it, or the skin will be too thick.

6. Sprinkle the filling: When the bottom is slightly solidified, sprinkle a little shrimp puree and chopped oatmeal on top of the rice mixture, cover and heat for about 30 seconds. If using a steamer, steam over high heat for 1-2 minutes.

7: Pour a little of the egg mixture on the surface, continue to heat for about 10 seconds, until the egg mixture is almost solidified, and then roll up the cooked and browned rice noodle from one end while shoveling. (Egg wash can also be added, according to personal taste on the line)

8, good intestinal noodles on the side. Next, do the sauce: pour a little oil in the pan, when hot, burst onion and garlic and millet pepper. Add soy sauce, oyster sauce, salt, sugar and water, and boil to collect juice. Pour it over the finished sausage noodles and it is ready to eat.