Cantonese Shrimp Intestine Noodles
1.
Add a small amount of salt, pepper, and ginger to the shrimp, and marinate for about half an hour
2.
Mix 100 grams of sticky rice flour, 30 grams of orange flour, 10 grams of corn starch and a small amount of salt
3.
Add about 1.2 times of water and stir to form a grain-free rice slurry, and let stand for 20 minutes
4.
Take a flat base and brush it with a thin layer of oil (I use an 8-inch pizza pan), and add a spoonful of the prepared rice milk
5.
Turn the plate to make the rice milk stick to the bottom of the plate, the less the rice milk, the thinner it will be
6.
Bring water to a boil in the pot, put the rice in the pizza pan with rice milk and steam for 2 minutes
7.
It will bulge in the middle of steaming
8.
Take it out to dry and you can easily lift up a piece of powder skin
9.
Put some marinated shrimp on the noodles and sprinkle some chopped green onions
10.
Roll up slowly
11.
Put all the rolled rice noodles on the plate and steam for 3 minutes
12.
When eating, cut into sections, add a few blanched green vegetables, and top with soy sauce and sesame oil sauce.
Tips:
Stir the rice syrup evenly every time you make a piece of noodles!
