Guangdong Shrimp Intestine Noodle Snacks

Name: Guangdong Shrimp Intestine Noodle Snacks
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Rice milk; Some Pork or beef; Some shrimp; 1 egg; 100g vegetables; 600g water; 50g Wheat flour

by Source foodie

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Intestine rice noodles began in the Tang Dynasty and originated in Takishu (now Luoding). Because it was invented by a Buddhist family named Huiji in the Takishu Dragon Niche Dojo in the Tang Dynasty, it was also called Huiji 糍, Long Niche 糍.[1] It is a famous specialty snack in Xiguan. It is divided into two types: salty and sweet. The fillings for salty rice rolls mainly include pork, beef, shrimp, pork liver, etc., while the fillings for sweet rice rolls are mainly It is the fruits and vegetables dipped in sugar, then mixed with sauteed sesame seeds. "

Ingredients

1 pound Rice Milk
Some Pork Or Beef
Some Shrimp
1 Egg
100g Vegetables
600g Water
50g Wheat Flour

Guangdong Shrimp Intestine Noodle Snacks

1. Mix 500 grams of old rice (1 kg) and 600 grams of clean water for more than three hours (the purpose is to make old rice absorb an appropriate amount of water, so that the milled rice slurry is more delicate and the life of the refiner is prolonged).

2. Grind the same amount of old rice and water, pay attention to the speed of the slurry, or the heat of the refining machine will cause too much cooked slurry and affect the quality of the rice roll.

3. Blend 50 grams of wheat flour with an appropriate amount of water, and blend with the rice milk in step 2 evenly.

4. Pour raw and cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, and add refined salt. Put some peanut oil or roast duck oil in the drawer first, and then spread the right amount of raw and cooked pulp into the drawer evenly (you can add minced meat or eggs, etc.), the thickness of which is about 2.5 mm, and steam for about 1 For about minutes, use the special spatula to pull the rice rolls from front to back, or from back to front.