材料 Ingredients
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做法：
| 1. | 將沾米粉和太白粉在盆裡混合均勻。 |
| 2. | 加入2大匙油和2/3杯水攪拌直到油被粉充分吸收。再倒入剩餘的水攪拌均勻即可。 |
PROCEDURE
| 1. | Mix the indica rice flour and tapioca flour in a bowl. |
| 2. | Add 2 tbs. of oil and 2/3 cup of water and stir until the oil is fully absorbed by the flour. Add the remaining water and mix well. |
河粉 Rice Noodles
材料 Ingredients
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做法
| 1. | 準備好腸粉皮糊，省略配方中的油。 |
| 2. | 炒鍋內燒開半鍋的水。另準備一大盆冷水。 |
| 3. | 將1個8"x8"烤盤刷上些許的油。舀1/3杯的米漿進烤盤並輕輕晃動烤盤讓米槳分佈均勻，舀之前要先攪動米槳以免粉沈澱在底部。 |
| 4. | 將烤盤放置在炒鍋內滾水上面後蓋上鍋蓋，用大火蒸2分鐘。蒸的時候使用另一個烤盤重複步驟3動作。 |
| 5. | 將蒸好的烤盤放在冷水上。再放進第二個烤盤蒸2分鐘。 |
| 6. | 蒸好的粉皮上刷一層油，然後用刮刀將粉皮從邊緣撥開提起來。把粉皮折三折，再切成細條，每條寬度視食譜需要決定。每條細條再攤開成一長條。重複步驟3到6將剩餘米漿做完。 |
Procedure
| 1. | Prepare the Rice noodle roll batter, omit the oil in the recipe. |
| 2. | Boil half a wok of water. Prepare a big bowl of cold water. |
| 3. | Brush the bottom of a 8" x 8" baking pan with little oil. Stir the Rice Noodle Roll Batter to avoid the starch from depositing at the bottom. Lade 1/3 cup of the batter into the oiled baking pan. Gently shake the pan to make the batter distribute evenly. |
| 4. | Place the baking pan into the wok, above the boiling water. Cover the wok and steam over high heat for 2 minutes. Meanwhile, repeat step 3 and prepare the 2nd pan. |
| 5. | Transfer the first pan to the bowl with cold water. Place the second pan in the wok and steam for 2 minutes. |
| 6. | Brush a thin layer of oil on the steamed rice sheet. Use a plastic scraper to loosen the rice sheet from the steamed pan. Fold the rice sheet into thirds then slice it into thin strips. The width of the strips is based on the recipe that requires rice noodles. Unroll each folded strip to a long strip. Repeat steps 3 to 6 for the rest of the rice noodle roller batte. |
運用食譜(Application)
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| 蝦腸粉 Steamed Rice Noodle Rolls with Shrimp | 叉燒腸粉 Steamed Rice Noodle Rolls with Char-Siu (BBQ Pork) | 蝦米蔥花腸粉 Steamed Rice Noodle Rolls with Dried Shrimp & Scallion |
最後更新 (Last Update): 09/07/2020
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