Homemade Chaoshan sausage powder(zi zhi chao shan chang fen )

Homemade Chaoshan sausage powder

Introduction:

"When the Mid Autumn Festival comes, what I miss most is the night of ancestor worship at home and the scene of paying homage to the moon after dinner. Sitting at the door, chatting, drinking Kung Fu tea, or eating Tizi. The wind is cool, so comfortable! But this year, I have two days off, and I don't ask for leave. I can't get back to work the next day on the night of the Mid Autumn Festival. Dear also went back, a person in different places over the Mid Autumn Festival, there is really a kind of unspeakable bitterness! So, change the way to make yourself happy. Think about college to graduation, every day in addition to my parents miss cooking. It's Chaoshan's rice noodles. In Guangzhou, no one can make the same vermicelli as they do at home. Today, on a whim, I made my own vermicelli. No copper plates, just two small plates. It's a bit ugly. Fortunately, the taste is still there. "

Production steps:

Step 1: Chop lean meat into mud, add salt, chicken essence and cornmeal, chop well

Step 2: beat the eggs well

Step 3: wash mushrooms in water and chop them with garlic. It's for sauce.

Step 4: dip in rice flour, add water, beat well, it's best not to bubble.

Step 5: add oil in the pan, stir fry garlic and mushrooms, add soy sauce to make sauce

Step 6: add water to the pan. Put on the steamer. Oil the dishes. Pour in a small amount of rice flour paste and turn it to every corner. In turn into the pork, vegetables, eggs, etc. after boiling water into the pot steam. Put on the lid. Then, in the same way, prepare the other plate, wait for the pan to steam, take it out and put it on the other plate. So many times

Step 7: steam one of them.

Step 8: that's it in the end

Step 9: that's it in the end

Materials required:

Dip in rice flour: right amount

Vegetables: moderate

Lean meat: moderate

Eggs: right amount

Lentinus edodes: right amount

Raw powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: before steaming, brush oil on the plate and steam for about one or two minutes each time.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Zhi Chao Shan Chang Fen