材料及份量:粘米粉( rice flour)200g、粟粉(corn flour / cornstarch)30g、澄面粉(non-glutinous flour / wheat flour / wheat starch)25g、鹽半茶匙(1/2tsp salt)、水(water)700g、油1湯(oil 1tbsp)、葱花(spring onion)適量、蝦米(dried shrimp) 適量\r
做法:將以上材料混合成粉漿,將適量粉漿倒入已舖(沾濕水)白羊布的碟中,用大火蒸1-2分鐘(要視乎厚薄)見起泡泡,即代表已蒸熟,抽起白羊布倒放在已掃薄油之砧板上,取去白羊布將腸粉捲起便成。\r
甜豉油材料份量及做法:水約5-6湯匙、生抽1湯匙、老抽1湯匙、蠔油1湯匙、蔴油1湯匙、糖2湯匙(可視乎個人喜好),將以上材料混合煮滾便成。\r
Ingredients: Rice flour 200g, Corn flour/Cornstarch 30g, Non-glutinous flour/Wheat flour/ Wheat starch 25g, 1/2tsp salt, Water 700g, 1tbsp Oil, Spring onion, Dried shrimp.\r
Instructions: Mix the corn starch and the wheat starch into the rice flour with a spatula add in the salt and mix, next add in all the water and whisk until no flour lumps. Finally add in the oil and whisk again until even (while doing this you can set up a pan of water and boil the water so it is ready for steaming the rolls.), add in the dried shrimps and spring onions so that it is easier to pour the mix later without having to add the dry ingredients each time. Once the water has boiled we can set up the calico cloth onto a pan, stir the mixture then pour out a ladleful of it onto the pan, cover the pan with a lid and steam for about 1-2 minutes (prepare a chopping board or flat surface and lightly oil ready for the next step). Now see if the rice noodle is ready to be taken out you will see bubbles forming, take it out and lay the rice noodle flat against the greased chopping board, gently peel the rice noodle off the pan and roll the rice noodle into a tube shape. Repeat the steps to make more (make sure you stir the mixture or the onion and shrimp will sink to the bottom).\r
Sauce ingredients: 5 tbsp water, 2 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp dark soy sauce, 1 tbsp oyster sauce\r
Instructions: First pour water in the saucepan then the rest of the ingredients and bring to a boil.
做法:將以上材料混合成粉漿,將適量粉漿倒入已舖(沾濕水)白羊布的碟中,用大火蒸1-2分鐘(要視乎厚薄)見起泡泡,即代表已蒸熟,抽起白羊布倒放在已掃薄油之砧板上,取去白羊布將腸粉捲起便成。\r
甜豉油材料份量及做法:水約5-6湯匙、生抽1湯匙、老抽1湯匙、蠔油1湯匙、蔴油1湯匙、糖2湯匙(可視乎個人喜好),將以上材料混合煮滾便成。\r
Ingredients: Rice flour 200g, Corn flour/Cornstarch 30g, Non-glutinous flour/Wheat flour/ Wheat starch 25g, 1/2tsp salt, Water 700g, 1tbsp Oil, Spring onion, Dried shrimp.\r
Instructions: Mix the corn starch and the wheat starch into the rice flour with a spatula add in the salt and mix, next add in all the water and whisk until no flour lumps. Finally add in the oil and whisk again until even (while doing this you can set up a pan of water and boil the water so it is ready for steaming the rolls.), add in the dried shrimps and spring onions so that it is easier to pour the mix later without having to add the dry ingredients each time. Once the water has boiled we can set up the calico cloth onto a pan, stir the mixture then pour out a ladleful of it onto the pan, cover the pan with a lid and steam for about 1-2 minutes (prepare a chopping board or flat surface and lightly oil ready for the next step). Now see if the rice noodle is ready to be taken out you will see bubbles forming, take it out and lay the rice noodle flat against the greased chopping board, gently peel the rice noodle off the pan and roll the rice noodle into a tube shape. Repeat the steps to make more (make sure you stir the mixture or the onion and shrimp will sink to the bottom).\r
Sauce ingredients: 5 tbsp water, 2 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp dark soy sauce, 1 tbsp oyster sauce\r
Instructions: First pour water in the saucepan then the rest of the ingredients and bring to a boil.
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