(ji dan chang fen )

Egg sausage powder

Introduction:

Production steps:

Step 1: get the materials ready.

Step 2: weigh 50g sticky rice flour and 30g cassava starch.

Step 3: add 150 grams of water, stir into rice pulp, the more delicate the better.

Step 4: knock the eggs into a bowl and break them up.

Step 5: find a bisa dish and spread a layer of corn oil on it.

Step 6: boil water in the pan, put the oiled pizza tray on the steaming rack, scoop a spoonful of rice slurry onto the tray, and quickly brush it open with a brush.

Step 7: when the color turns white, scoop in an appropriate amount of egg liquid, slice it with a spoon and continue to steam for about one minute.

Step 8: remove the plate and scrape out the vermicelli with a scraper.

Step 9: roll into strips.

Step 10: steam the remaining powder according to the above method and add the sauce when eating.

Materials required:

Sticky rice flour: 50g

Cassava starch: 30g

Eggs: two

Salt: right amount

Shallot: moderate

Corn oil: right amount

Water: 150g

Soy sauce: moderate

Sesame oil: right amount

Oyster sauce: right amount

Sugar: right amount

Note: 1, because there is no special tool for making intestinal powder, so we can borrow the group than SA pan or other tools. 2. Don't scoop up too much powder, just spread a thin layer on it, otherwise it's not delicious if it's too thick. 3. Sauce blending: it's made of soy sauce, oyster sauce, sugar and sesame oil. I feel it's not bad. If you like spicy, you can add some chili sauce. In short, it depends on your taste.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Dan Chang Fen