Cantonese vermicelli -- zhaichang(guang dong chang fen zhai chang )

Cantonese vermicelli -- zhaichang

Introduction:

"I remember the days when I was in Puning before, I ate sausage powder, beef sausage, fresh shrimp sausage, pig liver sausage, lean meat sausage for breakfast every day. My favorite was a flour crust with an egg, minced pork, diced radish, shredded Lentinus edodes, bean sprouts or bamboo shoots, and then a layer of sesame paste and stewed soup. It was smooth and tough, and the taste was really memorable. Although at home we don't have a special flour machine, nor do we buy a special flour machine, we can make the same rice starch flour. Because of the rudimentary tools, I made the simplest vegetarian sausage. Zhaichang, there is no package in it. "

Production steps:

Step 1: wash the old Baomi and soak it in water 1:1.5 for 5 to 6 hours.

Step 2: make rice paste. Make sure it's fine and there's no impurity.

Step 3: prepare a little cassava starch.

Step 4: mix 1:2 with clean water.

Step 5: pour into the spoon and cook the mature powder with low heat.

Step 6: pour into the ground rice paste. The ratio of cooked starch to raw rice is 1:5.

Step 7: mix well.

Step 8: boil water in a pan.

Step 9: prepare a shallow plate and apply a thin layer of oil.

Step 10: pour in a layer of mixed rice paste, remember to stir, so as not to precipitate.

Step 11: carefully put it into the boiling water pot. After one or two minutes, the rice paste will become mature, white and a little transparent.

Step 12: take out the plate and put it in cold water to cool slightly.

Step 13: take a shovel and slowly shovel from one side to the other side. The rice peels will wrinkle and stick together.

Step 14: take it out and put it into the plate.

Step 15: after finishing, remove the head and tail, and take almost a long swing plate.

Step 16: beat an egg without filtering.

Step 17: preheat the pan.

Step 18: spread out the egg skin.

Step 19: take it out and divide it into several pieces.

Step 20: roll up for standby.

Step 21: put water into the pot, add a little salt, delicious, chicken powder, sesame oil, and use water starch to thicken.

Step 22: place the egg rind on the vermicelli, pour in the thicken, sprinkle with chives, and then garnish with fruits and vegetables. I use watermelon.

Materials required:

Old Baomi: a little

Cassava starch: a little

Water: a little

Shallot: a little

Salt: a little

Delicious: a little

Chicken powder: a little

Sesame oil: a little

Note: 1: when making intestines powder, the more the powder is scooped, the thicker the powder is; the less the powder is scooped, the thinner the powder is. 2: If there is less flour and more water, the skin of intestines flour will be tender, but if there is too much, it can't be made, so we need to test more times, and we will have experience. I'm not very good at it. If I have a better ratio, I'll discuss it with you again.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Guang Dong Chang Fen Zhai Chang