Name: Creative Q Version Shiitake Mushroom and Shrimp Intestine Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Sticky rice; 18g starch; 2g Corn flour; Some Shiitake Mushrooms; Some shrimp; Some vegetables; Some salt; Some Egg white; Some pepper; Some Soy sauce; Some Oyster sauce; Some Ginger garlic; Some sesame oil

Creative Q Version Shiitake Mushroom and Shrimp Intestine Noodles

by When the wind rises again~

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I saw the screen of making rice noodles in "Top Chef" and found that it is not easy to make rice noodles. The thinness and consistency of rice noodles and the control of the heat size must be strictly required; for me, rice noodles are not easy to make. I have never eaten an unfamiliar food. I don’t know what it tastes like. But I can see from the senses that the rice rolls are white as snowflakes, thin as cicada wings, and crystal clear. The taste should be very good. I just like it;
The rice milk for rice rolls is difficult to mix. I searched it. The most basic ones are sticky rice noodles and orange noodles. Some also use other noodles. This time I referred to one of them. Do the scalp first.

Speaking of making rice rolls is a very difficult thing for me, because I don’t know how to do it, just look at its shape to feel its taste, maybe this is the temptation of food for me, and it’s also for me. The dream of gourmet food, I hope some friends can give me some pointers and make me a little bit better! "

Creative Q Version Shiitake Mushroom and Shrimp Intestine Noodles

1. Raw material map

2. Pick and wash the shrimp, shiitake mushrooms and green vegetables, and cut into small granules

3. Separately sift the sticky rice noodles, orange noodles, and cornstarch, add appropriate amount of water to make rice milk and leave it for one hour

4. Put the three kinds of insets in a small bowl, add egg whites, salt and pepper, mix well and set aside

5. After the water in the pot is boiled, put a partition on the pot

6. Stir the rice milk evenly and pour it into the pan, spread it evenly and steam it in the pot for a few minutes

7. Steamed until it looks transparent, it means it's steamed.

8. Gently remove the powder skin

9. Then put an appropriate amount of the mixed inset on the vermicelli and roll it up gently

10. After cutting into several pieces, place on a plate, then put it in a steamer and steam for 8-10 minutes

11. After cutting the ginger and garlic into fine powder, put it in a pot and stir fragrantly with oil. Add light soy sauce, oyster sauce and white sugar and mix well to make the sauce.

12. After the rice rolls are steamed, just pour the sauce on top.

Tips:
I have summarized the following experience for the rice noodles made this time. The amount of water is a little bit when the rice milk is mixed, and the rice milk is a bit thick, which makes it difficult to spread the rice milk evenly when putting it on the plate. The noodle skin is too thick. The finished product is not like the rice rolls I saw. The skin is too thick and it doesn’t feel slippery in the mouth. It tastes a bit Q, but the taste is ok. In the end, I think the rice milk should be thinner.

In addition, the choice of the plate for rice milk is very important. A bad choice will cause the rice milk to stick to the plate and the noodles can’t be peeled off. I used the pizza plate exchanged for points. It’s easy to use and it’s not sticky at all. , You can also apply a layer of oil on the plate