Egg intestines
By VicentaLakin
It tastes delicious. I rarely ate rice for the northerners, but it was so smooth and tender that they loved it. Remember the early days of Foshan, where the intestines made up a large part of it, as if the northern pancakes were popular. But both foods are peaceful in the North and the South, and there is no interfacing. It's hard to get back to the North and get to the South。
Recipe Recommendations
- sticky rice flour 50
- Chengfen 20
- corn flour 10
- eggs one
- water 150
- oil 5
- salt 3
- onion appropriate amount
- soy sauce appropriate amount
Steps for Egg intestines
1
We'll mix the powder with oil, salt, water and turn it into powder
2
Eggs flatten。
3
Prepare the steam pan, put water in the pot, and put it in a table. And brush oil on the plate。
4
A spoon of rice in a flat plate. Steam for half a minute。
5
Open the lid into the egg fluid and draw it with chopsticks
6
Take out the plate and scrape the intestine powder with the scratchboard. Finish the remaining powder in this way。
7
Put in sauceEgg intestines Make Tips
You can adjust the sauce to your taste, but I really like the aroma of soy sauce, so I simply drizzled some on. The Foshan rice noodle rolls I usually eat are wrinkled, but since mine turned out a bit thicker, they aren't very pretty. Please forgive me, it's my first time making them~ The taste is only about 70% to 80% of what I remember, but it’s still delicious~