如何做广东肠粉

Ingredients:

- 250g rice flour

- 25g cornstarch

- 10g tapioca flour

- 500ml water

- 1/4 tsp salt

- 1/2 tsp vegetable oil

- 1/2 cup dried shrimp

- 1/4 cup dried shiitake mushrooms

- 3 cloves garlic, minced

- 1 tbsp vegetable oil

- 1 tbsp oyster sauce

- 2 tbsp soy sauce

- 1 tsp sugar

- 1/8 tsp white pepper

- 1/2 cup green onions, thinly sliced

- 1/2 cup cilantro, chopped

- 1/2 cup fried shallots

Instructions:

1. In a large bowl, mix together rice flour, cornstarch, tapioca flour, and water. Stir well to combine and let the mixture rest for about 15-20 minutes.

2. Add salt and vegetable oil to the mixture and stir again.

3. Heat a non-stick pan or a crepe maker over medium-high heat. Grease lightly with vegetable oil.

4. Pour a thin layer of batter onto the pan or crepe maker and quickly swirl the batter to cover the surface evenly.

5. Cover the pan with a lid and cook the rice flour batter until it is just set, about 2-3 minutes.

6. Carefully remove the cooked rice flour sheet from the pan and place it on a plate.

7. Repeat the process with the remaining batter until all the rice flour sheets are cooked.

8. In a small bowl, rehydrate the dried shrimp and shiitake mushrooms with boiling water for about 10 minutes. Drain and mince.

9. In a pan, heat up 1 tbsp of vegetable oil over medium-high heat. Add minced garlic and stir-fry until fragrant.

10. Add minced shrimp and mushrooms to the pan and stir-fry for 1-2 minutes.

11. Add oyster sauce, soy sauce, sugar, and white pepper to the pan. Mix well.

12. Add green onions and cilantro to the pan and stir-fry for 1-2 minutes.

13. Top each rice flour sheet with a spoonful of the shrimp and mushroom filling and some fried shallots.

14. Roll up the rice flour sheet tightly and cut into bite-sized pieces.

15. Serve the Guangdong-style rice noodle rolls hot, garnished with more chopped cilantro and fried shallots. Enjoy!