3 Ways to Make Cantonese Style Entered Meat Noodles

Intestine vermicelli is a special snack in Guangdong area, with both salty and sweet flavors, and its fillings usually include pork, egg and green vegetables. Here's a look at how to make Guangdong specialty snack intestinal noodles.

1. Canton style intestinal noodles

Ingredients:

Sticky rice flour: 230g, chenggongmyeon (corn starch): 20g, cornstarch: 45g, water: 700ml, lean pork, eggs, green onions, cooking oil in moderation.

The ratio of sticky rice flour: clarified noodles: cornstarch: water is about 10:1:2:30.

That is to say, if it is 15g of clarified noodles, the cornstarch should be 30g, the sticky rice flour should be 150g, and the water should be 450ml.

Meat marinade: 1 teaspoon of cooking wine, 1 teaspoon of dark soy sauce, 1 teaspoon of oil, and cornstarch to taste.

Sausage sauce: soy sauce, sugar, sesame oil. (Mix well and microwave for 30 seconds)

Directions:

1. Stir lean meat into the marinade and mix well, marinate for 10 minutes.

2. scallions cut scallions, beaten eggs standby.

3. Sticky rice flour, cornstarch, cornflour and water into the batter.

4. Brush a plate with cooking oil, put in the minced pork, pour in a tablespoon of batter, add chopped green onion and egg.

6. Cover the pot and steam for about 3 minutes. (When you open the lid and see the batter molding and bulging with small bubbles, it means it is cooked.)

7. Use a spatula to roll up the vermicelli.

2. Chaozhou sausage noodles

1. main ingredients

Main ingredients: rice batter, pork or beef or shrimp, green vegetables, eggs, preserved vegetables.

2. Practice

Practice: the production of intestinal vermicelli is very simple, in the large mesh sieve on a white cloth, the grinding of the rice milk poured on the white cloth, steamed under water to become vermicelli, and then on the vermicelli on top of the stuffing, rolled into the shape of a pig's intestines, placed on a plate, and then drizzled with cooked peanut oil, soya sauce, chili sauce into the.

3. Microwave sausage noodles easy way

Ingredients:

120g of sticky rice flour, wheat starch (raw starch) 20g, 380g of water, 1/4 tsp of salt, a small spoon of cooking oil, green onion, shrimp a little, chili sauce or other seasoning sauce

Steps:

1. Sticky rice flour, wheat starch, water, salt, cooking oil and mix well

2. Take a flat bottom microwave container, add a spoonful of rice syrup, just spread a thin layer can be, sprinkle with chopped green onion and shrimp, into the microwave oven, high heat for about 1 minute. Take out the intestinal noodles, use chopsticks or knife to gently pick up along the edge, carefully rolled up

Guangdong snacks intestinal noodles origin

On the origin of the intestinal noodles, there are many opinions, there is no uniformity in the statement, some people say ? The earliest is the anti-Japanese war period by the Pantang Hosenkan creation. Some people say it was first created in the Anti-Japanese War by the Pantang Ho Sin Kwan. The origin of intestinal noodles in Guangdong, as early as the end of the Qing Dynasty, Guangzhou has been heard on the streets of the intestinal noodles selling the sound of hawking. Others Legend has it that when Emperor Qianlong traveled to the south of the Yangtze River, he was compelled by Ji Xiaolan, the minister of food, to go to the west of Guangdong to eat intestinal noodles. When he ate this kind of noodle, it was so refreshing, tender and smooth. It's crisp, tender, and smooth. When eating this kind of thing, Qianlong praised, and said: "This rice noodle is a bit like pig intestine. This rice noodle is a bit like pig intestines? Vermicelli is the most common breakfast in Guangdong, it looks like the skin of the powder white as snowflakes, as thin as cicada wings, crystal clear, eat up the fresh aroma full of mouth, delicate and smooth, and a little bit of toughness, so that people eat unforgettable.

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