How to make delicious rice noodle at home, fresh and tender, with a different flavor?

How to make delicious rice noodle at home, fresh and tender, with a different flavor?

Most people in the production of Cantonese rice noodle, if the proportion of sticky rice flour and water control is not good (under normal circumstances is 1:1.5), steamed out of the taste will be more sticky, or more hard, can not achieve the fresh and tender type of actual effect, in addition to the whole process to ensure that the high-fire cooking is also very important.

Food seasoning: sticky rice flour (or sticky rice flour), vegetable oil, cooking oil (cooked), soy sauce (or seafood soy sauce), green onion, raw egg, diced ham. Production process:

Step 1

First, prepare 1 times the sticky rice flour (do not pick wheat flour), pour it into a bowl, and then pour 1.5 times the cold water (pay attention to the proportion), it diluted liquid into a thick and moderate slurry.

Step 2

Then, brush a layer of vegetable oil onto the bottom of the plate, add 1 tablespoon of the batter, pour in the egg mixture, sprinkle in a small amount of diced ham and green onion if necessary, spread it out neatly with a spoon (pay attention to manipulating the thickness, I recommend that you make it in batches of small quantities), and put it aside for later use.

Step 3

Bring a pot of water to a boil, and wait until the water is simmering (it's vital), then place the steamer tray in the pot, cover with a lid, and keep the heat on high throughout, steaming for 1-2 minutes, with bubbles appearing on the surface to signify that it's cooked through.

Step 4

After the sausage is cooked, then scrape it off the steamer tray and put it on a plate, then drizzle a small amount of cooking oil (cooked) and soy sauce (or seafood soy sauce) on the surface, which is not only easy to do but also very time-saving, so you can use it as your children's breakfast after you learn how to do it well.

Warm reminder: the production of intestinal flour powder is customized, pure practice is to use sticky rice flour or sticky rice flour, rather than tapioca starch or wheat flour, corn flour these. In addition, steamed rice noodles, try to maintain the largest fire point, halfway through the best not to lift the lid, otherwise, easy to cause half-cooked, eat a kind of half-baked feeling.