Cantonese Street Snacks: Easy to Make at Home, Sold Out Every Time
River noodles, want bean noodles, or roll noodles, have you ever eaten them? Can't go out, you can also enjoy these delicious Cantonese snacks at home. Three minutes to steam, can be combined with meat or vegetarian, simple and delicious. A friend shared his homemade steamed river noodles, I also tried the recipe for steamed want bean noodles, and it was great.
Cantonese specialty snacks can be easily made at home, steamed and served. Every time it's sold out. Yesterday's posts revealed sticky rice noodles, and some friends asked about how to use sticky rice noodles. Sticky rice noodles can be used to make some rice snacks such as steamed want bean noodles, steamed roll noodles, steamed river noodles, steamed rice cakes, yam cakes, radish cakes, and can be combined with glutinous rice flour to make pastries. The eating habits are diverse. Some friends also asked if sticky rice flour is the same as glutinous rice flour. Sticky rice flour is made from rice, while glutinous rice flour is made from glutinous rice, which has a sticky texture.
River noodles and want bean noodles, roll noodles can all use the same recipe. I tried two different recipes, one for steaming roll noodles and one for steaming want bean noodles used cornstarch and wheat starch. But some friends may not have starch at home, so you can still steam delicious want bean noodles with sticky rice flour.
River noodles: sticky rice flour 100g, water 250g, carrots, egg floss, ham, garlic leaves, soy sauce, oil, etc. The first step: use the same method, mix sticky rice flour and water. The second step: put a tray or a wider stainless steel basin, brush a spoonful or a spoonful and a half of rice slurry, shake it, you can make it thinner here, you can pour in egg liquid or put ham and sausage minced meat to steam, this is vegetarian want bean noodles, no filling; the third step: in the pot put a rack, put the tray, cover the lid, big fire steam for about three minutes; the fourth step: as long as the rice slurry turns yellow and has undulations, heat rises, it means it's cooked; use a scraper to scrape it; the fifth step: in a small bowl, add garlic leaves or scallion, soy sauce, a little oil, add a little water, the water makes the sauce less concentrated; the sixth step: pour the sauce, you can eat.
Steamed want bean noodles: sticky rice flour 100g, water 250g, egg liquid, garlic leaves or scallion, fish soy sauce, oil, steam water, oil, etc. The first step: use the same method, mix sticky rice flour and water. The second step: put a tray or a wider stainless steel basin, brush a spoonful or a spoonful and a half of rice slurry, shake it; the third step: in the pot put a rack, put the tray, cover the lid, big fire steam for about three minutes; the fourth step: as long as the rice slurry turns yellow and has undulations, heat rises, it means it's cooked; use a scraper to scrape it; the fifth step: in a small bowl, add garlic leaves or scallion, soy sauce, a little oil, add a little water, the water makes the sauce less concentrated; the sixth step: pour the sauce, you can eat.
Steamed roll noodles: sticky rice flour 100g, water 250g, edible oil, soy sauce, etc. The first step: mix sticky rice flour and water evenly. The second step: put a tray or a wider stainless steel basin, brush a spoonful or a spoonful and a half of rice slurry. The third step: as shown in the picture, the roll noodles can be rolled thinner, and the recipe in the article published on 2.6.2002 is used; the fourth step: after steaming, cut into segments and drizzle with sauce for eating.
Tips: 1. If you don't have a kitchen scale, you can use a 4.5-inch bowl to measure (diameter 11.3CM, height 5.4CM), one bowl of flour plus one bowl of water, it's just right; 2. The ingredients and fillings can be combined at will. Thank you for your support.
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