Fresh shrimp sausage powder(xian xia chang fen )

Fresh shrimp sausage powder

Introduction:

"There are many varieties of morning tea in Guangdong and Hong Kong, with sweet and salty in mind. In contrast, I prefer salty or sweet and salty snacks. Among them, there is one of the most traditional snacks, called "fresh shrimp intestines", which is my favorite snack. It tastes delicious! In order to make delicious "fresh shrimp sausage powder" by myself, I have been to many restaurants to taste this snack. I often chat with the masters for advice. During this time, I was lucky to have been to other people's operating room and saw the masters making snacks. As time goes by, I have an impression in my heart. Through practice at home, I can make them skillfully. "Fresh shrimp intestines powder" is a snack that is ready to eat. Rice noodle skin can't be made in advance. Even if it is made in advance, it won't taste good after a long time. In particular restaurants, it is usually when the guests order this snack that the masters begin to make skin and steamed flour. At most, the shrimp stuffing is pre flavored. And hanging skin, must be a few guests to do a few, can not do more, just five or six minutes. Today, I'd like to explain the production method of this "fresh shrimp intestines powder" so that my friends can make it at home. "

Production steps:

Step 1: skin making: 80g rice, 150ml water; filling: 100g fresh shrimp meat, 8g shredded green onion, 5g shredded ginger, 5g yellow rice wine, 2G salt, 2G chicken powder, 1g white pepper, 2G sesame oil; dipping: appropriate amount of Li Jinji xianweier soy sauce.

Step 2: put the soaked rice into the food processor.

Step 3: add water and start stirring.

Step 4: high gear stirring.

Step 5: beat the rice paste until fine, and then take it out for standby.

Step 6: salt the shrimp.

Step 7: white pepper.

Step 8: chicken powder.

Step 9: yellow rice wine.

Step 10: mix the sesame oil well.

Step 11: then spoon in a small spoon of starch and mix well.

Step 12: apply a thin layer of cooking oil to the bisa dish.

Step 13: then pour the rice syrup into the plate and shake well.

Step 14: steam over high heat for 1 minute.

Step 15: when the dough is puffed up, take it out and let it dry a little to remove it from the baking pan.

Step 16: place the marinated prawns on the rice noodles.

Step 17: then roll up the powder with a shovel.

Step 18: roll up the rice noodle skin.

Step 19: put it on the pizza plate, then put it in the drawer.

Step 20: steam over high heat for 5 minutes.

Step 21: you can take out the code plate and serve it.

Materials required:

Rice: 80g

Fresh prawn meat: 100g

Shredded scallion: 8g

Shredded ginger: 5g

Water: 150ml

Yellow rice wine: 5g

Salt: 2G

Chicken powder: 2G

White pepper: 1g

Sesame oil: 2G

Lee Kam Kee soy sauce: right amount

Note: features: white skin, delicious taste, smooth taste, rich nutrition. Warm tips: 1, stuffing, to choose fresh shrimp meat is good, steamed, beautiful color, delicious taste. It's better to put less starch in the salted shrimp. 2. The rice paste should be stirred until there are no particles. The finer the rice paste, the better. After beating the rice paste, place it for half an hour before making skin. 3. This quantity is made of 80g rice. Two pieces of skin can be made from 8-inch bisa plate. Five pieces of shrimp can be rolled in each piece of rice skin. 4. When hanging the leather, steam it with high heat. Steam it for 1 minute and the leather can be taken out. After rolling the shrimp meat, steam it for 5 minutes with high heat. Depending on the cooked shrimp meat, don't steam it too much. It's not delicious when the shrimp is steamed too old.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Chang Fen