港式点心牛肉肠粉，配方毫无保留分享给朋友们。Beef Rice Rolls

酱汁 The Sauce:

洋葱 Onion 10g
葱头 Scallions. 15g
香菜头 Cilantro 10g
水 Water 150g
生抽 Light soy sauce 10g
芝麻油 Sesame Oil 5g
老抽 Dark Soy Sauce 10g
鸡精 Chicken Essence Powder 2g
蚝油 Oyster Sauce 20g
白糖 Sugar 30g
胡椒粉适量 A little amount Pepper Powder
玉米油 Corn Oil. 20g

肠粉 The Rice Noodles:

清水 Water 700g
粘米粉 Rice Flour 200g
菱粉 Tapioca Starch 60g
澄面 Wheat Starch 20g

牛肉馅 The Filling:
牛腿肉 Beef Eye Of Round 450g
肥肉 Pork Fat 110g
生粉 Corn Starch 35g
马蹄粉 Water Chestnut Flour 35g
陈皮 Dried Tangerine Peel 3g
碱水 Lye Water ( Food Grade) 1g
苏打粉 Baking Soda 4g
盐 Salt 13g
白糖 Sugar 20g
味精 MSG 13g
玉米油 Corn Oil 15g
芝麻油 Season Oil 10g
蚝油 Oyster Sauce 18g
冰水 Ice Water. 430g
葱花 Scallions 20g
香菜 Cilantro 20g
胡椒粉适量 Little amount Pepper powder