Chinese Steamed Rice Noodle Rolls / Cheung Fun（蒸肠粉）

One of the most delicious and traditional breakfast dishes in Southern China that is made of rice flour and you can choose your own toppings to make it vegetarian or not.

I love this kind of rice noodle a lot! You can see it everywhere if you go to Guangdong province in China during breakfast time. It is so delicious and perfect for every season! You might have tried it in some dim sum places outside of China, but for me who grew up in Shenzhen, they are normally not as good as home. Therefore I tried to make it myself and it was surprisingly good! You should try it too!

肠粉应该是我最喜欢的中式早餐之一了！如果你去广东省的话，在早餐时间段，肠粉店真的随处可见呢！肠粉真的是在一个每个季节每一天吃都很合适的早餐！你可能会在一些中国以外的茶楼试过肠粉，但是对于我，一个在深圳长大的孩子来说，他们的肠粉真的不怎么地，所以经常都失望而归。最终，我决定了要自己在家做肠粉！成果意外地很好吃呢！如果你在国外生活然后又想念肠粉的话，自己做起来吧！

-----Ingredients:

Rice noodle：

80 gram rice flour

70 gram               wheat starch

10                gram               corn starch

400 gram   water

                  some               vegetable oil

2 -3 large eggs（optional）

50                 gram               ground pork（optional）

Sauce:

2                   Tbs vegetable oil (or peanut oil)

2                   Tbs garlic (minced)

2                   Tbs soy sauce

some salt

some              white sugar

-----材料：

肠粉：

80                  克                     粘米粉

70                  克                    澄粉

10                  克                    玉米淀粉

400                 克                    水

适量 植物油

2 -3                 个                     鸡蛋（可不加）

50                  克                     猪绞肉（可不加）

1                    杯                     葱（切碎，可不加）

酱料： 2                   汤匙                   植物油（或花生油）   

2                   汤匙                   蒜蓉

2                   汤匙                   生抽（我偏爱蒸鱼豉油）

1                   汤匙                  水

适量 盐

适量 白砂糖

-----Instructions:

For the Rice Noodle Rolls：

1. In a big bowl, add rice flour, wheat flour and corn starch in and then add water. Use chopsticks or a fork to mix them together until there is no powder and smooth.

2. In a medium bowl, add the eggs in and whisk them all together (optional).

3. In a big wok, boil some water, then put a steamer rack or a tall heat-resistant bowl in the middle of the wok, and put a flat ceramic plate on top of it.

4. Brush or spray a thin layer of  vegetable oil on the plate first, then pour a thin layer of the liquid flour mix on the plate. You should also pour some of the whisked egg in the middle and sprinkle some of the ground pork and chopped green onion on top too if you want.

5. Cover the wok with the lid and steam it for 3-6 minutes until there are some bubbles on the rice noodles.

6. Use a flat spatula and a fork to roll up the rice noodle or just push the noodle on two opposite sides into middle into a long roll then put it on another plate for serving.

7. Repeat all the steps above until you've used up all the liquid flour mix and then you can enjoy the rice rolls with the sauce on top!

For the Sauce：

1. In a sauce pan, add oil first and then turn on the stove on low for 1 minute.

2. Add the minced garlic in the pan and stir fry it for another minute.

3. Add soy sauce, water, and a little bit of salt and sugar for taste in the pan and mix them together.

4. Before putting it away on a small bowl try the sauce first and adjust the amount of salt and sugar according to your own preference.
   

-----步骤：

肠粉：

1. 先将所有粉类逐一放入一个大盆中，然后慢慢加入水，用筷子或者叉子将它们搅匀成米汤。

2. 将鸡蛋放到一个碗中打散成蛋液，放一旁待用（可不要）。

3. 用大锅烧开一锅水，然后锅中放一个蒸架或者可以用一个较高的耐热的碗放在中央，然后在上面放一个又大又平坦的陶瓷碟子（最好用陶瓷）

4. 先在碟子上均匀地刷上或者喷一层薄薄的植物油，然后把米汤薄薄地淋一层在平坦的碟子上面，把蛋液也在中央淋上一点, 然后撒上肉碎和葱花（可不要）。

5. 把锅盖盖上，蒸大概3-6分钟，看到表皮起气泡就是熟了。

6. 用锅铲小心地推或者卷成卷状然后放在另一个碟子上

7. 重复所有以上步骤直至把米汤用完，然后在做好的肠粉上淋上酱料就可以开吃啦！

酱料：

1. 冷锅下油，开小火，锅稍热时放入蒜蓉，爆香约1分钟。

2. 放入生抽，水和一点点盐和糖，不断用锅铲搅匀

3. 起锅前可先试试酱料口味，根据自己的偏好可调整盐和糖的分量。

** About the wheat starch and rice flour, I bought them in the Asian market and I think you can find them easily too. These are the pictures of the ones I bought.

**关于澄粉和粘米粉，我觉得一般亚洲超市都会有卖的，下面是我买的牌子的照片。