Traditional Cantonese lean sausage(chuan tong guang shi shou rou chang )

Traditional Cantonese lean sausage

Introduction:

"After leaving my hometown for a long time, I always miss the people, the things and the taste from time to time. Vermicelli is one of the most common specialty foods in Guangdong, which can be eaten in almost all breakfast shops and small restaurants specializing in porridge, vermicelli and rice. Today, more than 20 years later, half a world away from home and relatives, if you want to eat vermicelli, you can only go to the grocery store run by Hong Kong people to buy frozen "Tao Da pastry" shrimp intestines or go to a Chinese restaurant for tea. However, both the taste and taste are not as good as before. It may be that the structure of batter is different. Eating outside and frozen vermicelli look more beautiful, because the steamed vermicelli are transparent Yes, I can't say it's not delicious. Anyway, I always think something's wrong. So I decided to make the first taste by myself! Although the vermicelli is good, it has to be set off by soy sauce. Please make special soy sauce! "

Production steps:

Step 1: prepare the main ingredients: sticky rice flour, corn flour, clear flour and water well, mix them together

Step 2: stir the minced lean meat with a small amount of soy sauce and cornmeal. Cut the scallion and coriander and set aside.

Step 3: boil water in the biggest pot at home

Step 4: I use an 8-inch square cake mold to steam the batter. Brush a layer of oil on the mold with a small brush, pour a large spoon of batter each time, and add a small amount of minced lean meat and chopped scallion / coriander

Step 5: put the mold with batter in the boiling pan, cover it, keep it in high heat, steam for 2 minutes.

Step 6: 2 minutes later, the first drawer of vermicelli came out! Take the wooden spatula for cooking, carefully remove the vermicelli from one side and roll it up slowly

Step 7: load! The amount of batter here can be used to make about 12 pieces of vermicelli. If you have two molds in your home, it's super efficient. One is steamed out of the pot, and the other is put in immediately. Steam in turn.

Step 8: pour homemade soy sauce when eating. Soy sauce production: small pan, high heat oil, add a teaspoon of sugar, such as sugar dissolved half, low heat, add raw smoke, sugar completely dissolved after the fire. Pour into a bowl and mix with boiling water. Raw soy sauce: water = 5:2

Step 9: finished product!

Materials required:

Sticky rice noodles: 150g

Corn flour: 30g

Clear flour: 15g

Minced lean meat: 70g

Scallion: right amount

Water: 450 G

Coriander: moderate

Oil: right amount

Soy sauce: moderate

Sugar: right amount

Note: the first attempt is not recommended to add coriander, roll when it is easy to break the powder.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Chuan Tong Guang Shi Shou Rou Chang