How to Make Traditional Segmyeon

Segmented noodles - a famous snack in Guangdong with a history of more than 100 years. It is the most traditional and oldest breakfast in Guangzhou.

The "se" of "rase noodles" is made by pouring the powdered paste into a container with a hole at the bottom and squeezing it, the powder is squeezed out of the hole under the pressure of gravity and slides into the boiling thick soup. It slides into the boiling broth and becomes a round noodle about 5mm thick.

A perfect bowl of traditional Canton noodles requires a good texture and slippery surface and toughness, fragrant seafood soup base, lard residue, eat before adding radish child, green onion Xi.

Ingredients

Sticky rice noodle 400g

Corn flour 100g

Mushroom moderate

Shrimp moderate

Meat moderate

Scalli moderate

Scalli moderate

Dried oyster moderate

Lard residue moderate

Spring onion moderate

Coriander moderate

Steamed radish dry, then put it in the soup. p>Stir fry the dried radish, then add

The most traditional Cantonese style (Xiguan) noodles

Split 400 grams of sticky rice noodles into two portions of 200 grams each, and 100 grams of cornstarch into each portion of 200 grams of sticky rice noodles in 50 grams each.

Add one portion of the flour to the hot water to make the vermicelli paste, and heat up the water to about ten minutes full of water in the rice bowl.

Note: The hot water must be hot enough, it needs to be above 80 degrees.

Add one portion of the flour to the cold water to make a runny batter. The amount of water should be about 8 parts of a rice bowl full.

Then mix the cooked flour dough and raw flour slurry together. Roll the dough into a ball. A successful dough is one that feels a bit sticky and silky when you hold it in your hand, not too thin and not too dry and hard.

Put the rolled powder dough in, squeeze the goddess of Sesame.

Shrimp, dried oysters, mushrooms, scallop stir-fried with lean meat grains simmered into a thick soup boiled to boiling, by squeezing the powder "rase" into the boiling broth, and then squeezed out of the powder cut into the soup inside.

After the vermicelli is "set" into the boiling broth, use a spoon to gently push the vermicelli into the broth, so that the vermicelli doesn't stick together and form a mass, and don't break the vermicelli while stirring, and keep an eye on the vermicelli so that it doesn't stick to the pot.

Cook until the noodles float, plus lard residue, and then cornstarch boiling water hook yawning, and finally sprinkled with chopped green onions, coriander, fried dried radish can be.

Set of noodles requires a good type of texture slippery surface and toughness, fragrant sea-flavored soup base, lard residue, add radish before eating, scallion Xi. This is a perfect bowl of Canton House noodle!

Tips

1, cooked flour open too thin to do out of the noodles will also be relatively thin, the thicker the raw vermicelli paste the harder the powder,

2, vermicelli fall pot, with a spoon gently pushed scattered, do not let the vermicelli stick together, pay attention to the vermicelli do not stick to the pot.

3, lard residue is to be produced when the next;

4, hook yawn should not be too thick, Set powder will be more and more cooking silk, cooking out the feeling of rice paste.