How to make stone-ground intestinal noodles, healthy stone-ground intestinal noodles

Dip rice flour 4 spoons, corn starch 2 spoons, tapioca starch 2 spoons, wheat starch 1 spoon, 1 ? spoons of oil, 450 grams of water

Practice

1, ready to steam the pot, I do not use any white cloth, just use a pizza plate, the pot of water boiled water to keep boiling the state of the steam, the plate to be put on the flat, or steam out of the thick and thin skin will be uneven. Evenly, the plate first steam warm a little, brush layer of oil, so that the crust is easy to fall off.

2, with a spoon to scoop 2 to 3 spoons almost cover the bottom of the plate can be steamed on high heat, each time you can only steam a sheet, I used two pots to replace the steam, see the skin bubbles when you can, about 3 to 4 minutes it.

3, take out slowly rolled up, pizzas tray is very good to use, and does not stick to the bottom, and then I do not have the tools directly with the hands of the roll, the hands of Kung Fu is not bad it, haha, the first few do the original flavor, the back of the addition of chopped ham, lettuce, shrimp, and indeed the taste is not the same,