Egg intestines
By VicentaLakin
The intestine powder is known to women and children in Guangdong and is almost always available from breakfast shops and tea houses to five-star hotels, because it is delicious, cheap, young and old and popular with consumers. In addition to being able to eat outside the house, it is easy to do it at home, and if it is not easy to grind rice, it is possible to buy the intestinal powder that is already ready, or to get some sticky rice powder and powder back to work. Do it at home, without a professional tool, and can be replaced with stainless steel plates or pizza plates, if you can just boil a pot of water, and if you like, it's easy to change your taste for breakfast。
Recipe Recommendations
- sticky rice flour 50 grams
- Chengfen 20 grams
- cornflour 10 grams
- eggs
- oil generation 5 grams
- refined salt 3 grams
- qingshui 150ml
- stir-fried white sesame seeds a little
- Caixin few
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Egg intestines
1
Raw materials
2
Tools for steaming intestine powder, which may be used for stainless steel plates or batches
3
(b) The mixing of all powders and the incorporation of raw oil and salt and clean water into granular-free powder
4
Eggs scattered into egg paste
5
A tar on the plate and steam in the boiler
6
(a) Remove the plate and pour a spoonful of rice into the plate, and shake the plate so that it is spread evenly on the plate
7
And then put the right amount of egg paste in the plate
8
(a) Placing of a steam pan with powdered plates, covering it with evaporation of approximately 1.5 to 2 minutes
9
Seeing the rice drums indicate that the intestines are fertilized
10
Scrambling from one side with scratch plates
11
It's easy
12
The corset is placed on the plate, the corroded white sesame is spilled, and the crib is cooked, placed on both sides of the cortex, with sauce on the table and a drop of soy sauce。Egg intestines Make Tips
1. The key to delicious rice noodle rolls lies in the sauce. The sauce is made by simmering minced garlic, light soy sauce, oyster sauce, cornstarch, and an appropriate amount of water. Since I made this on a whim, I took a shortcut and just ate it with a drizzle of light soy sauce.
2. If possible, it is best to grind the rice batter yourself. You can use a soy milk maker for this; the resulting rice noodle rolls will be better.
3. Steam the rice noodle rolls over high heat. The cooking time should not be too long; 1-2 minutes is sufficient. They are cooked when you see bubbles forming on the noodle sheet.
4. Add fillings as you like. If you don't add anything, it becomes plain rice noodle rolls.