米苔目(瀨粉) Mi-Tai-Mu (Hakka Style Rice Noodle)

材料 Ingredients

粘米粉 (再來米粉) Rice flour 1/2+1-1/2 杯 cup 水 Water 1-3/4 杯 cup 鹽 Salt 1/8 小匙 tsp 地瓜粉 Yam starch 2 大匙 Tbs 冷開水 boiled water (room termperature) 8 杯 Cup

做法

1.	將1/2杯粘米粉，鹽和 1-3/4杯水在一個可用在微波爐的碗裡拌勻。
2.	米糊放進微波爐微2分45秒，然後拿出來攪拌均勻。此時米糊應像漿糊一樣。由於每家微波爐瓦數不同，請自行調整時間。
3.	分兩次拌入1-1/2杯粘米粉和地瓜粉。攪拌均勻後的米糊變得很濃稠。
4.	煮開一鍋水。
5.	將米糊裝進擠花袋中，再剪一個0.2cm小口。
6.	把米糊擠入鍋中，用中火煮到浮上來就撈出轉移到冷開水中。待冷卻後濾乾放進冰箱冷藏。米苔目最好在兩天內吃完。

PROCEDURE

1.	Mix ½ cup of rice flour with 1-3/4 cup of water and salt in a microwave safe bowl.
2.	Microwave the rice batter for 2 minutes and 45 seconds. Remove the batter from microwave and stir until smooth. It should be paste like at this stage. Since your microwave might have a difference wattage, adjust the cooking as needed.
3.	Add the remaining rice flour and yam starch in two batches to the rice batter. Stir to combine.
4.	Boil a pot of water.
5.	Place the rice batter in a pastry bag and cut a 0.2cm opening.
6.	Pipe the rice batter into the boiling water and cook over medium heat until the noodles float above the water. Transfer them to the room temperature boiled water. While the noodles cool down, drain the water and transfer the noodles to a container. Store the noodles in a fridge and consume them within 2 days.

最後更新 (Last Update): 06/23/2018
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