石磨腸粉制作美食的三個關鍵步驟
走在南方的大街上，總能看到石磨腸粉的招牌，很多都很。進店就排隊點了一份腸粉，靜靜等待。腸粉端上來后，有一股米糊味，夾起一塊晶瑩剔透的腸粉。那種濕潤、有彈性、滑溜溜的味道令人難忘。
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.
米漿剛拌好的時候，很多人為了口感，都是用陳米磨的。其實十分之八的陳米和十分之二的糯米混合一個上午，就可以讓米漿保持嫩滑的口感，蒸出來的腸粉就有這種濃稠的米漿，又香又營養。
很多人不明白石磨做的米漿和機器做的米漿有什么區別。不同的是，石磨做出來的米漿細膩光滑，營養價值高，而機器做出來的米漿粗糙不平。所以石磨腸粉口感更好，更細膩，這也是石磨腸粉比普通腸粉店生意更好的原因！