How to make Guangdong-style rice noodles.

Guangdong Skin noodles Although the method is complex, the taste is indeed delicious. Skin noodle Noodles White like snowflakes, thin like cicada wings, translucent and crystal clear, delicious and tender, with a slight chewiness. Makes it unforgettable after eating, and you'll love it more and more! You can also learn how to make Guangdong skin noodles at home, and make delicious and healthy Guangdong skin noodles!

Authentic Guangdong skin noodle recipe (quantity 10)

Ingredients Preparation

Noodles: 200g skin noodle flour, 350g cold water.

Filling: 80g pork, 1/2 teaspoon salt,Chicken powder a little,Ginger a little, a little green onion, 1 tablespoon cornstarch, a little old vinegar, 1 tablespoon, green Bean sprouts appropriate amount.

Sauce:Soy sauce 2 tablespoons, half a teaspoon of fresh flavor, half a teaspoon of oyster sauce, a little sugar, appropriate amount of green onion, 1 tablespoon of sesame oil, 15g of pure water.

Tools: 9-inch Pizza pan, wok,Steam pot, chopsticks.

Method steps

1. Cut the pork into meat pulp, add salt, chicken powder, ginger, green onion, cornstarch, old vinegar, and to the filling ingredients, and mix well and marinate for 15-20 minutes to absorb the flavor;

2. Take a large bowl, pour 200g of skin noodle flour into a large bowl, add 350g of cold water and stir into a uniform noodle slurry;

3. Pour a large pot of boiling water into the wok;

4. Pour the appropriate amount of noodle slurry into the pizza pan, preferably with the noodle slurry just covering the bottom of the pan;

5. Place the pizza pan in boiling water, so that it floats on the water surface, cover the pot and steam for 1-2 minutes, after the noodle slurry becomes transparent, take out the pan, quickly remove the skin noodles, and it is skin noodles;

6. Place the steamed skin noodles in the middle, and add a few pieces of meat and green bean sprouts, then fold the skin noodles in the middle and roll them into a neat shape; 7. Repeat the above steps with the remaining ingredients, then place the rolled skin noodles in a steamer, and after the steamer is fully heated, steam for about 15 minutes;

8. While steaming the skin noodles, mix all the seasonings and water in the sauce;9. Finally, put the steamed skin noodles in a bowl, and drizzle with the prepared sauce. Tips

1. The traditional Guangdong skin noodle recipe is complex, but now there are semi-finished skin noodle flour, as long as you add water and mix according to the ratio, you can make skin noodles, which is convenient and quick.

2. Authentic skin noodles are steamed on gauze or cotton cloth, but since this method is difficult for novice kitchen users to master, they cannot master the thickness and uniformity of the noodles, so we use the pizza pan steaming method instead, which is more convenient for beginners.

Authentic Guangdong skin noodle recipe

Ingredients

Shrimp

120g,

Lean meat

150g, green onion and ginger water 15ml, salt 2g, 5ml, White pepper a little, White sugar 3g, Eggs 1 fresh egg, Bitter melon 100g. Noodle ingredients: large Rice noodles 80g, cornstarch 30g, wheat starch 15g,

Corn starch 30g, vegetable oil 20ml, water 400ml, salt 1g.Dip: water 15ml, soy sauce 30ml, fresh flavor 5ml, fish sauce 1ml, oyster sauce 30ml, white sugar 2g, green onion 20g, ginger 10g, vegetable oil 10ml. Method steps 1. Put the lean meat filling into a container, and slowly add green onion and ginger water, and stir until the water is completely absorbed by the meat filling, then add salt, white

pepper

white sugar and stir until the meat filling becomes elastic, and finally add 1 fresh egg and mix.

2. Cut the shrimp into large pieces, and add it to the meat filling, and mix it into skin noodle filling.3. Wash the bitter melon, and blanch it in boiling water, and then drain it. 4. Put the noodle ingredients into a container, and slowly stir into rice slurry, and then pass the rice slurry through a sieve.

5. In the steamer, add water and bring to a boil, brush the iron pan with vegetable oil, put it in the steamer, pour a spoonful of rice slurry into the container, and steam for 2 minutes until the skin noodles are firm, and then put the meat filling into the skin noodles, and then fold both sides into the middle and steam for 4 minutes until the filling is cooked.

6. Take out the steamed skin noodles, cut them, and serve with blanched bitter melon, and drizzle with the prepared dip sauce. Tips

1. The noodle slurry should be mixed well before steaming, otherwise the noodle slurry will be divided into upper and lower layers, and the skin noodles will be uneven in thickness when steamed;

2. The best container for steaming skin noodles is a container that is more conductive to heat, such as iron, aluminum alloy, or stainless steel.

Remove the steamed intestines, cut it into pieces, and serve with blanched gai lan, and drizzle with the sauce.

Tips

1. The intestines' batter must be mixed well before steaming, otherwise the batter will be cloudy and clear, and the steamed intestines will be uneven in thickness.

2. The container for steaming intestines should be one that conducts heat well, such as iron, aluminum alloy, or stainless steel.