Ningde Intestine Rice Noodles

Filling Ingredients: 40g beef slices, 40g bean sprouts

　　Sauce Ingredients: 100ml soy sauce, 1 tsp MSG, 1 tsp fish sauce, 1 tsp oyster sauce, 30g sugar, 25g scallion segments/ginger slices each…

　　Rice Noodle Batter Ingredients: 130g rice flour, 10g cornstarch, 10g wheat starch, 260ml water

　　Filling Ingredients: 40g beef slices, 40g bean sprouts

　　Sauce Ingredients: 100ml soy sauce, 1 tsp MSG, 1 tsp fish sauce, 1 tsp oyster sauce, 30g sugar, 25g scallion segments/ginger slices each, 1 egg white, 1/3 tsp salt/chicken powder each, 1/2 tsp sugar, 1 tsp salad oil

　　Preparation Steps:

　　1. Heat the sauce ingredients over low heat until boiling, then strain out the scallions and ginger, keeping only the sauce for later use.

　　2. Mix the beef slices with the seasonings first, then add the bean sprouts and stir well with chopsticks to make the filling.

　　3. Combine the rice flour, cornstarch, and wheat starch from the rice noodle batter ingredients, mix with water until smooth, then strain to make the final rice noodle batter.

　　4. Lay a white cheesecloth on the rice noodle steamer, pour in 200g of the rice noodle batter, and spread the filling (from step 2) in a straight line on top. Cover and steam for 3 minutes, then remove while hot. Roll it into a long strip, cut into 3 pieces with a knife, place on a small plate, and drizzle with the sauce (from step 1) before serving. Repeat step 4 to make another portion of beef rice noodle rolls.