Bra sausage noodles practice and recipe

1. 500 grams of old rice (be sure to look for last year's old rice, the worse the dip the better) soak the rice for 2 to 3 hours, until the rice rises, washed with water! Open the rice mill, water and rice together slowly poured into the machine to grind out the rice paste, the ratio is rice 1:3 water,

2. Pulp: (with rice paste, tapioca, clarified flour, hoofstarch) add water and mix well, and then filtered down in addition to a small may be present in the small particles.

3. Turn on the stove fire 。。。。 Until the water vapor rises.

4. Spread the special cloth for sausage pulling, leveling, sizing. (Action to be fast Oh) or else do out of the intestinal flour will burst

5. Add ingredients. This does not need me to explain it, like that on the addition of that,

6. Cover the pot to steam for 90 seconds

7. In the intestine noodles on the platform to brush a layer of oil

8. Remove the intestine noodles

9. Scrape the intestine noodles from the cloth

10. 12. It's done. Add the sauce.

In Hong Kong Guangdong and other places, more with soy sauce or spicy sauce with peanut oil. And Singapore and Malaysia and other regions are more add sesame seeds as well as sweet sauce, which for Guangdong and Hong Kong diners may not be accustomed to, but has a good local flavor.