A list of the contents of this article:

How to self-control Guangdong rice noodle roll?

1. Mix sticky rice flour, millet powder and water into powder and mix it evenly. Prepare a larger plate to steam the powder. Brush the dishes with a thin layer of oil before steaming. Put it in a boiling pot. Heat it up for a minute. Before pouring into the powder, mix it evenly with a spoon so that the powder can easily precipitate. Pour into the plate and add pork stuffing, chopped onions and sprouts. Cover the pan and steam for three minutes.

2. Prepare rice paste, pork or beef, shrimp meat, green vegetables, eggs, preserved vegetables. Soak 500 grams of rice (1 jin) and 600 grams of water for more than three hours (the aim is to make the old rice absorb appropriate amount of water, make the rice pulp more delicate, and prolong the service life of the grinder). For the same amount of old rice and water mill, pay attention to the uniform pulping speed, or the heating of the grinding machine will lead to too much cooked pulp and affect the quality of rice noodle roll.

3. Rice noodle roll's practice figure 1 pour the flour into a bowl and add a little oil and salt. Diagram 2 of rice noodle roll's practice, pour in the right amount of water and mix it into flour paste. Rice noodle roll's method: figure 3. Sieve the flour paste and filter out the small dough. Rice noodle roll's practice figure 4 stainless steel dishes are brushed with oil. Rice noodle roll's practice figure 5 is poured into the flour paste and spread flat into a thin layer. Diagram 6 of rice noodle roll's practice put it into a pot with boiling water and steam it for about a minute.

4. Mix all the rice noodle roll ingredients to be made with sauce: stir-fry ginger and garlic after cooking oil in a hot pot, pour in fresh flavor and add proper amount of water, once add appropriate amount of oyster sauce, chicken essence, salt, water and simmer for half an hour and turn off the heat. Millet pepper garlic sauce: heat the cooked oil and turn to low heat, stir-fry minced garlic and then add millet chili to stir-fry, then add a small amount of water to make the juice.

5. The whole process of rice noodle roll's practice in Guangdong: ingredients: rice noodle roll special powder 100g, water 200g, minced meat, egg liquid, chopped onions. Beat the eggs, chop the pork and add a little water. Set aside. Mix all the ingredients well, put a shelf in the pot and boil with water, stir again, according to the thickness you like, put the rice paste on a stainless steel plate, add your favorite accessories, steam over high heat for about 2 minutes (the surface bulges), it will be cooked.

6. Self-made Guangzhou-style rice noodle roll's method of preparing powder paste: mix all the powder materials needed for the powder pulp, add and boil the water slowly, stir evenly, let stand for five minutes, and set aside. Rice noodle roll sauce can be boiled when the powder is standing still.

How do you make vermicelli?

Remove the hair from the pork with fire, scrape and wash it in warm water, cut into pieces 4cm long and 3cm wide, mix with a little soy sauce, deep-fry in 70% hot oil until golden brown, pour into a leaky spoon and control the oil. Soak vermicelli in warm water, wash and soak soft and set aside; wash cabbage leaves and cut into 8cm-long segments; cut coriander into chopped coriander; put pepper, material and cinnamon into yarn bags and tighten the mouth of the bag.

Potato stewed noodles raw materials: potatoes, pork, noodles. Excipients: fennel, onion, ginger, light soy sauce, soy sauce, salt, peanut oil. Practice: wash the potatoes, peel and cut into pieces. Cut green onions and sliced ginger. Cut the meat into small pieces, preferably with belly meat or a combination of fat and thin. Put oil in a hot pan and add fennel and sliced ginger. Stir-fry the sliced meat until discolored and add half a spoonful of salt. Add spring onions. Put the potatoes and stir-fry for a while to fully absorb the oil.

Generally, there are two ways to make vermicelli: hand-processed paste: take the damp starch with a water content of about 45-50%, slowly add it with cold water about 5 times the amount of powder, and constantly stir with a stick, while adding 3/1000 alum to the damp starch. Alum can not only increase the toughness and elasticity of powder skin, but also has the effect of anticorrosion and hydrophobic, so that the product is not easy to absorb moisture. Take shape.

As a first step, be sure to soak the noodles in cold water for at least 30 minutes or until they become soft. This step is crucial because it makes vermicelli thoroughly absorb water, fully swell, and ensure that it tastes soft and waxy. Choose Sauce: a variety of noodles can be paired with a variety of sauces, from full-bodied gravy to fresh vegetable soup.

Cold bath air strips: gently remove the noodles leaked into the boiling water pot and put them into the cold water dregs, put them on the stick, then put them in 15 ℃ water for 5 minutes and 10 minutes, then stand in 3: 10 ℃ room to dry for 1 hour and 2 hours to enhance their toughness. Then stand in the sun to dry, when the water content is about 20%, converge into a pile, remove the stick, make it dry. Baled packaging: when the water content is reduced to 16%, it can be sold in baled packaging.

How do you cook soup with a large spoon of powder?

Step 1: take a handful of noodles with 25 centimeters long and two fingers thick, put them in a small basin and soak them in boiling water for about 20 minutes. Step 2: remove the noodles from the basin and rinse with cold water. Step 1: take 2 eggs, knock them into a bowl and stir. Step 2: make a fire, add the right amount of peanut oil to the pot, wait for the oil to heat, pour in the stirred eggs, cook them, and then cut it into pieces with a shovel.

2. Practice 1, wash the chicken, after the knife is processed, put it into a bowl, add salt, wine, starch and mix well, taste for 10 minutes. Wash the vetch powder and inflate it thoroughly with warm water. 2. Peel and rinse the ginger, cut into ginger rice, wash the green onions, cut into sections, and chop the beans finely.

3. Production method: minced onion, ginger and garlic, soak shiitake mushrooms in cold water until swollen, then cut it into minced pieces, shrimp as above. Pour the right amount of oil into the pan, then blow out the scallions, ginger and garlic, then pour in the shrimp, shiitake mushrooms and a little water and bring to the boil. Season with a little light soy sauce, soy sauce, cooking wine, sugar and salt, then simmer over low heat for 10 minutes.

4. I think when drinking mutton soup, we need to add a little seasoning, so that mutton soup is tasty and fresh. A spoonful of white powder should be white pepper, because white pepper is needed when making soup, and it can raise the taste of the soup to a higher level. especially mutton soup, white pepper should be added to remove the smell of mutton. So when drinking mutton soup, a spoonful of white powder should be white pepper.

5. A spoonful of rice noodles is recommended to be mixed with about 30 ml of water, and the water temperature should be controlled at 30 ℃-40 ℃. Rice noodles belong to supplementary food, which plays a connecting role in the growth of the baby, inheriting the stage of feeding the baby and opening the baby's food to adults, which lays the foundation for the health of the baby all his life. How many milliliters of water should be added to a spoonful of rice noodles, including rice noodles, noodles, muddy foods and other foods that can be eaten by young children.

6. The blending ratio of Aitamei 2-section milk powder is 1 tablespoon of milk powder and 30ml boiled water. Feed 3-4 times a day, each time 230ml milk quantity, more detailed proportion is shown below: Aitamei milk powder is made in Germany, it is a brand of German Milupa group, which was acquired by Danone group. In 2007, Danone acquired Royal Numico, the owner of Nudhiya, and made an internal merger of infant nutrition and medical nutrition.

How do you make the spoon of beef and rice noodles?

1. Wash and cut the beef into large pieces and cook until half-cooked. Add water, sugar color, spices (pepper, star anise, Shannai, grass fruit, sand kernel, incense leaf, fennel, cinnamon, salt, dried chili, monosodium glutamate) in a clean pot and boil half of the beef until done. Remove and cut into thin slices 5cm long and 3cm wide. Cut the other half of the beef into square cubes and simmer over low heat.

2. Oyster sauce: 1 tablespoon fish sauce: 1 tablespoon sugar: 1 teaspoon salt: right amount of pepper: preparation steps: prepare stock: wash the beef bones into a cauldron, add enough water, boil and skim off the foam. Add star anise, cinnamon sticks, incense leaves and black pepper, turn to low heat and simmer for several hours to make a rich broth. After boiling, filter out the impurities, leaving only clear soup.

3. Pickling beef: spread the fresh beef evenly with appropriate amount of salt and marinate for 30 minutes. Beef cut off raw pinch of water to change the pickled beef into blocks, add water, add ginger slices and boil for 15 minutes to cut off raw beef. It is required that the beef be removed without a red heart and cut into small pieces or pieces.

4. Raw materials and seasonings: 1000 grams of fresh yellow beef, rice noodles according to human needs, pickled lotus white, sauerkraut (made from green vegetables), butter, onions, pepper, star anise, manna, grass fruit, sand kernel, incense leaves, fennel, cinnamon, salt, dried pepper, coriander, monosodium glutamate and so on.

5. Soak the rice noodles and set them aside. To stir-fry beef steak, boil the beef in bloody water, remove and dice, then put it in a high-pressure cooker, add water and appropriate amount of cooking wine to press for 10 minutes. Then prepare the seasoning: ginger, onion, garlic, pepper, fragrance, star anise, cinnamon, bean paste and barbecue sauce (mixed in a small plate).

6. Tbsp soy sauce 1 teaspoon starch 1 teaspoon coriander a little black pepper a little beef Fried rice noodles shred beef first, add 1 teaspoon soy sauce, 2 tablespoons light soy sauce, 1 teaspoon cooking wine, 1 teaspoon starch, a little black pepper and marinate for 20 minutes. Soak the rice noodles one night in advance, boil them in water, then soak in cold water and set aside.

How to make spoon powder and egg soup

Step rice noodles in advance, generally speaking, about ten minutes soak soft, of course, depends on what kind of powder ha. Chopped shallot, then prepare an egg, homemade green minced pepper a little. Put oil in the pan and put the eggs into the fried fragrance. Pan-fry both, it tastes delicious. Then put the white onion into the pot, stir-fry the fragrance, so that it has the smell of onion oil. Then pour in the boiling water. Put in the right amount of salt.

Main ingredients: eggs, one rice noodle, two excipients, oil, salt, wine, soy sauce, oil consumption, chicken essence, egg soup, rice noodles, hot pan, oil, fried eggs Add water and put in a few drops of wine. Boil the rice noodles in egg soup until the rice noodles are cooked. Add salt, soy sauce, oil consumption, chicken essence.

Ingredients list: (3 eggs, half pot of water), (the ratio of starch water is 2 tablespoons of starch, half a bowl of water) (when seasoning, put pepper, salt, sesame oil, chopped onions, and only sugar) cooking tips: eggs must be fully stirred, egg whites and yolks must be mixed evenly. Starch water can be thickened or thinned according to your own taste.

First of all, we put two eggs into a bowl and set aside. If we make a large bowl of Egg & vegetable soup to share with the family, then two eggs will be enough. Then we put the eggs in a bowl, and then mix the egg liquid well with chopsticks or blender. If possible, we can filter the egg liquid, which will be more delicate and flavorful.

How to make water spoon powder, what is the material, and what are the steps?

1. The practice of cold spoon powder is to cook the dried potato powder in water, stir it into a transparent shape, take out the sweet potato powder, filter it into a pasta shape, and put it directly into cold water to form a spoon powder. In addition, ginger juice, garlic water, soy sauce, Jianshui unique sweet taste, in the hot summer, it is absolutely the first choice to relieve appetite and fatigue snacks. Although the papaya cold water in the ancient city of Jianshui is not as delicate as the Hong Kong dessert, it uses well water from Daban well.

2. The traditional mud-making method is to mash different pottery clay into powder, sift and discard the coarse sand, mix the different powder raw soil according to the requirements of pottery, and then put it into the cylinder to add water to make slurry stirring and washing, and wait for the mortar mud to sink to the bottom of the cylinder. then spoon the bleaching pulp above and pour it into another cylinder for washing again.

3. Jianshui produces a unique earthen steamer, called a steam pot, which is specially used to steam food. The practice of the steam pot chicken is to put the chicken nuggets together with the seasoning in the pan and place it on top of the soup pot filled with water. The steam will steam the chicken through the nozzle in the pot. Because the soup is condensed by steam, the freshness of the chicken is lost less in the steaming process, so it basically maintains the original flavor of the chicken.

4. Sixteenth eat: cold spoon powder is made of starch from sandy beetle. After the transformation of Jianshui people, cheap sandy vermicelli is gorgeously transformed into a kind of translucent, delicate and smooth thick vermicelli, which can be eaten alone with some ingredients. Eat it in the same way as a cold dish.

5. The steps of making flour usually include the following steps: preparing the necessary raw materials, including rice or flour, water, etc. Mix rice or flour with the right amount of water and mix well to make rice paste or batter. Leave the rice paste or batter for a period of time to fully ferment. Add the right amount of water to the pot, boil the rice paste or batter into the pot, while stirring, so as not to stick the pot.