Homemade Rice Noodle

自家製河粉

 

文章日期：12/03/2010 04:20 am

Ingredients :

150g (1 1/4 cup) rice flour,  1 1/2 Tbsp wheat starch,  2 Tbsp corn flour,
1 Tbsp olive or grape seed oil,  1/2 tsp sea salt,  400ml (1 2/3 cup) cold water

材料 :

150g (1 1/4杯) 粘米粉,  1 1/2湯匙澄麵,  2湯匙粟粉,  1湯匙橄攬或葡萄籽油,
半小匙海鹽,  400ml (1 2/3杯)凍水

Directions :

Mix all the dry ingredients together, add the water slowly, stir until there are no
lumps.Add the oil, mix well and let the batter stand in room temperature for
1 hour. Oil two 10" round cake pan. Pour in just enough batter to cover the
surface of the pan. Steam for 6 mins on high heat. Take it out and put on top
of a bowl of ice to help cool down for easier handling. Meanwhile, steam the
other pan of batter, remember to stir the batter every time before pouring into
the pan. You usually just need to oil the pan once, but oil again if it starts to stick.
Using a silicon scraper carefully roll the noodle down from the top and place on
a plate. This recipe makes 6 rolls of rice noodle. Cut the noodle into strips for
stir frying.

做法 :

將所有粉類及鹽攪勻慢慢加入凍水, 攪至無粉粒後加入油攪成粉漿,
置室內約一小時。預備兩個10吋已掃油蛋糕盆, 倒入粉漿至剛蓋盆面,
大火蒸六分鐘, 取出放在一盆冰上待冷卻, 同時放第二盆粉漿入蒸籠,
每次倒入粉漿前都要先再攪勻免至粉全聚底。糕盆只須蒸第一次時
掃油, 但若有需要可再掃。用膠刮將蒸好的河粉慢慢從上向下捲起待
冷卻後切條預備作炒河粉用。


我做的豉椒雞肉炒河

The Chicken Stir Fry Rice Noodle I made.