Steamed vermicelli rolls(zheng chang fen juan fen )

Steamed vermicelli rolls

Introduction:

"It's not very good-looking, but it's delicious. After eating in Guangdong, I think it's delicious. When I came back, I made it myself. It's delicious. When I went to Guangdong again, I felt that they didn't make it as delicious as they did, and they made it clean. I'm relieved."

Production steps:

Step 1: make the stuffing well. This time, I'm going to make bean, potato, peanut, lettuce and lean meat. I'm going to mix it with clear water and special flour for sausage flour. Set it aside (about the ratio, I'm flour: water = 1:2, which can be adjusted according to my own taste), and boil a pot of boiling water.

Step 2: brush a layer of oil on the steaming pan with a brush to prevent bottom sticking. Scoop in the mixed sausage juice, sprinkle with your favorite ingredients, put it in the pot of boiling water, cover it and put it on the fire

Step 3: about 1 minute later (my steaming tray is relatively small), open the lid of the pot, and when you see the bubbles, they are ripe. Take them out,

Step 4: apply a layer of oil on the scraper, scrape out the vermicelli and put it on the plate.

Materials required:

Special powder for sausage flour: the quantity is decided by the number of people

Lean meat: moderate

Scallion: right amount

Lettuce: moderate

Peanuts: right amount

Edible oil: right amount

Water: moderate

Sweet potato: right amount

Note: you may find it difficult to find the tools for bowel powder. In fact, a universal treasure can help you. It's about 50 yuan for a set of tools. There are also special flour. Very convenient.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Zheng Chang Fen Juan Fen