Gao Ming Se Powder (Guangdong Famous Snack Gaoming Specialty, Handmade, Simple and Easy to Succeed at One Time)

Cooking Instructions

1. Weigh 250 grams of cooked flour in the kitchen (a kind of sticky rice flour, sticky rice flour is divided into two kinds, one is ordinary sticky rice flour, the other is cooked flour, and the success rate of cooked flour is high for the first time to learn), pour it into a stainless steel basin, first slowly add about 40 degrees of warm water and stir the powder into a thick slurry that can just flow (the reason for adding warm water of about 40 degrees first is that the thick silk slurry will not be scalded into powder particles by hot water, and the powder powder that comes out of the powder slurry is not beautiful and has a bad taste), Then slowly add hot water at about 90 degrees and stir, when adding water, you must add a small amount slowly, if you accidentally add too much water, it will be a complete failure (the water temperature and amount of water added in these two steps are the key).

   

2. Stir the batter until you use a spoon to hold the batter and flow down into an inverted triangle, and the batter that flows down is folded, which means that the batter can be used, and then add a small amount of peanut oil to the batter, the purpose is to make the pink out of the cream bright.

   

3. Then take a fresh-keeping bag (a small amount of powder can be used in a fresh-keeping bag, and a powder sieve with several round holes at the bottom is generally used for more than a pound of powder, and the powder sieve is sold in stores that sell sticky rice noodles), cut a small mouth with a diameter of 1 cm with scissors at one of the corners of the sealed end of the fresh-keeping bag, clamp this small mouth with a clip, and then put the batter into the fresh-keeping bag, after loading the slurry, take the clip, squeeze the slurry in the fresh-keeping bag with both hands, and turn the circle in the hot water pot while squeezing, the hot water pot should be larger, Fill it with more water (the reason for using a large pot is that you are afraid that there will be too much powder in the pot, less water and more powder, the temperature will drop immediately, and the noodles in the pot will stick together), boil the water in the pot and then open the lid and wait for a minute, the purpose is to be afraid that the powder will boil because the temperature is too high. After finishing the slurry, see all the powder in the pot floating on the water, it means that the powder is cooked, use a colander to spoon all the powder into the basin of cold water (use another large basin to fill a basin of cold water in the water dispenser before, do not fill the tap water, it is not clean).

   

4. Then scoop the noodles out of the cold water and put them in the basket to dry the water.

   

5. Put the noodles in a stainless steel bowl, add some oil and light soy sauce and you're ready to eat! The taste is smooth and soft!

   

6. Children love to eat! Slippery eating with a sound!

   

7. It's even better when eaten with noodles and toppings! Every Spring Festival, Dragon Boat Festival, Mid-Autumn Festival, etc., you must make a pork bone soup and eat it with other ingredients, this time because there are only two people in the family eating, so I do it casually. The ingredients of the noodles are fried peanuts, shredded eggs, shredded fish, fried dried radish or fried cabbage with pork belly, a bowl of minced ginger, a bowl of soy sauce and chopped green onions, and if you like to eat spicy, you can also add a bowl of soy sauce and chili, and the pork bone soup is made of pork barrel bones, corn, mushrooms, carrots or powdered arrowroot, ginger slices, and red dates together with water and boiled in a clay pot for about two hours.