石磨肠粉制作美食的三个关键步骤
走在南方的大街上，总能看到石磨肠粉的招牌，很多都很。进店就排队点了一份肠粉，静静等待。肠粉端上来后，有一股米糊味，夹起一块晶莹剔透的肠粉。那种湿润、有弹性、滑溜溜的味道令人难忘。
The steps of stone mill rice rolls generation are complicated. One wrong step will affect the taste of rice rolls. Either it is difficult to shape, or the taste of rice rolls is not good. So how to make rice rolls delicious and beautiful? Let's take a look.
Stone mill rice rolls is to grind rice slurry with a stone mill. Some rice rolls shops use the brand of stone mill to mix rice slurry with special powder from rice rolls, which can be said to be three important steps to make rice rolls: first, skillfully use the stone mill to grind rice slurry; second, understand rice rolls's process technology and be skilled. Third, the secret sauce formula. These three steps seem simple, but in fact, many people don't know some of them.
米浆刚拌好的时候，很多人为了口感，都是用陈米磨的。其实十分之八的陈米和十分之二的糯米混合一个上午，就可以让米浆保持嫩滑的口感，蒸出来的肠粉就有这种浓稠的米浆，又香又营养。
很多人不明白石磨做的米浆和机器做的米浆有什么区别。不同的是，石磨做出来的米浆细腻光滑，营养价值高，而机器做出来的米浆粗糙不平。所以石磨肠粉口感更好，更细腻，这也是石磨肠粉比普通肠粉店生意更好的原因！