Traditional Cantonese flavor beef sausage(chuan tong yue wei niu rou la chang )

Traditional Cantonese flavor beef sausage

Introduction:

"I grew up in Guangzhou. I like these traditional Guangzhou snacks best. Lachang is the most delicious snack in Guangzhou, at least in my mind. In addition to the traditional beef and pork, shrimp and barbecued pork can also be added. Traditional Boulard sausage is meticulous from rice paste to stuffing. Use a stone mill to grind out the smooth rice slurry, then filter it, steam it on a wet cloth to form a thin vermicelli, and then pack it in the stuffing. And I'm lazy. I just use the Chen village flour on the market, spread it out, and wrap it in the stuffing. I don't need it for ten minutes. "

Production steps:

Step 1: Chen Cun powder is spread out on a clean table,

Step 2: spread beef slices on one end, and remember to reserve a place at the beginning for the roll.

Step 3: roll up, the thickness of the powder according to personal taste, like a little thicker can roll more layers.

Step 4: it can be accompanied by broccoli, but it can not be put.

Step 5: Boil the pot under water and steam for 5 minutes until the beef changes color. Mix the seasonings and pour them on the sausage.

Materials required:

Chen cunfen: 2

Beef: moderate

Broccoli: dispensable

Soy sauce: right amount

Sesame oil: appropriate amount

Note: 1, beef can be replaced with pork, barbecued pork and other ingredients you like. 2. It would be better with chili sauce. I think mine is a little light. 3. The thickness of the outer skin can be adjusted by itself, and the thicker one can be rolled in several layers.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Chuan Tong Yue Wei Niu Rou La Chang