Intestine Vermicelli (Guangdong Traditional Cuisine)

Bowel Meat Noodle is one of the traditional cuisines of Guangdong and one of the favorite breakfasts of Cantonese people. There is a long history of making intestinal noodle, which has been around for hundreds of years. It is a kind of thin skin made of rice paste with different kinds of fillings, which has a soft texture and delicious flavor. Below, let's learn more about the process of making intestinal noodles and how to eat them.

Making process

1. Preparation of materials

The main materials for making rice noodle are rice syrup and water, and some auxiliary materials such as starch, oil, salt and so on are also needed.

2. Make the rice noodle skin

Mix the rice syrup and water according to a certain proportion, add the appropriate amount of starch and salt, and mix well. Pour the prepared rice paste into a pan and fry over low heat until the surface is lightly browned, then turn it over and fry for a while.

3. Make the stuffing for the rice noodle

The stuffing for the rice noodle can be chosen according to your taste, such as lean pork, shrimp, pork liver and so on. Cut the filling into small pieces, add appropriate amount of chopped green onion, ginger and garlic, salt, pepper and other seasonings and mix well.

4. Wrap the stuffing

Place the stuffing on the board, put the stuffing in the center of the stuffing, roll the stuffing into a tube, and pinch the ends tightly.

Eating Methods

1. Serve Hot

Place the rice noodle in a steamer and steam, then drizzle with oyster sauce, soy sauce, sesame oil and other seasonings.

2. Cold food

Put the made rice noodle into the refrigerator, take it out and cut it into small pieces, add appropriate amount of soy sauce, vinegar, garlic, chili oil and other seasonings, then you can eat.