What are the raw materials for the sausage noodles?

Water-ground rice flour (open into a powder paddle to add the right amount of salt and oil, to the proportion of water on the bag with instructions), minced meat or eggs, chopped green onions.

Enterior noodle is a very famous traditional Han Chinese snack in Xiguan, Guangdong, belonging to the Cantonese cuisine. It is made with rice milk and is also known as brahmi and sausage vermicelli.

The specific method of intestinal noodles:

1. Before making intestinal noodles, you have to make the sauce, intestinal noodles are good to eat, the sauce is also the key. The right amount of raw garlic cut into small grains, and then, the pot put the right amount of oil is hot, under the garlic granules fried to golden brown, the aroma out, pour the right amount of soy sauce, salt, concentrated chicken juice (a seasoning, no can be), chicken powder, the right amount of water, boiled, with a thick thickening thickening powder hook can be, depending on how much sauce to do the seasoning to be put.

2. rice flour plus cornstarch plus water into rice paste, the concentration can be hung on a spoon layer of thin paste can be (the first plate can be tried, if you think it is too thin on the addition of a little rice flour to adjust the next) egg beaten, shrimp shells, leeks, cut into segments.

3. Scoop the right amount of rice paste in the dish, and then scoop a spoonful of egg liquid into the inside, with a spoon to cross the scattered, and then put a few chives.

4. Into the pot steamed for 2-3 minutes under water, big bubbles prove cooked, this pot lid is removed, big bubbles quickly disappear.

5. Then the whole plate out, wrapped in a cloth ha, careful to burn, I usually use the oven cotton gloves to end, convenient. After the end out, and then use the scraper to scrape the skin rolled up into the disk can be, so a roll of egg sausage is done.