Cantonese cuisine: shrimp sausage powder(yue cai xia ren chang fen )

Cantonese cuisine: shrimp sausage powder

Introduction:

"Vermicelli originated in Guangzhou. As early as the end of the Qing Dynasty, it was heard on the streets of Guangzhou selling vermicelli. At that time, there were two kinds of sausage flour: salty and sweet. The main fillings of salty sausage flour were pork, beef, shrimp and pig liver, while the main fillings of sweet sausage flour were vegetables and fruits soaked in sugar, and then mixed with fried sesame

Production steps:

Materials required:

Rice: 80g

Water: 150 ml

Shrimp: 100g

Salt: right amount

White pepper: right amount

Steamed fish soy sauce: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Yue Cai Xia Ren Chang Fen