廣式豬腸粉【Chee Cheong Fun】的做法，超嫩滑！比外面好吃多了，在家就能做！

廣式豬腸粉

材料A：豬腸粉皮

粘米粉：100g、薯粉(potato flour)25g、栗粉(corn flour)25g、鹽適量、花生油適量、水400ml、芝麻適量

材料B：內餡

蝦仁適量（切薄片小丁狀）、叉燒適量（用少許的胡椒粉、鹽、糖、麻油和薯粉腌制，蒸熟）、香菜適量、（可依個人喜好加入各類材料）

材料C：醬汁

醬油適量、麻油適量、海鮮醬適量

做法：

1、將粘米粉、薯粉、栗粉及鹽攪拌均勻後，加入花生油繼續攪拌。

2、將水分兩次加入，攪拌至無顆粒。

3、將調好的粉漿過篩。

4、在平底容器上抹一層油，盛一碗粉漿，平鋪均勻。

5、鋪上內餡後，隔水蒸4分鐘。

6、蒸好後馬上取出，再用刮片將麵皮慢慢捲起，包住內餡即可。

Chee Cheong Fun

Material A: Chee Cheong Fun Skin

Rice flour: 100g, potato flour 25g, corn flour 25g, appropriate amount of salt, appropriate amount of peanut oil, 400ml of water, appropriate amount of sesame

Material B: Filling

Appropriate amount of shrimp (sliced into small pieces), appropriate amount of barbecued pork (marinated with a little pepper, salt, sugar, sesame oil and potato flour, steamed), appropriate amount of coriander, (you can add various ingredients according to your personal preference)

Ingredient C: Sauce

Appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of hoisin sauce

practice:

1. After mixing rice flour, potato flour, chestnut flour and salt evenly, add peanut oil and continue to stir.

2. Add the water twice and stir until there are no particles.

3. Sieve the prepared powder.

4. Spread a layer of oil on the flat-bottomed container, hold a bowl of powder slurry, and spread it evenly.

5. After placing the filling, steam for 4 minutes.

6. Take it out immediately after steaming, and then use a scraper to slowly roll up the dough and wrap the filling.