Guangdong shrimp sausage noodles(guang dong xia rou chang fen )

Guangdong shrimp sausage noodles

Introduction:

"Cantonese sausage noodles are my favorite snack. I always order them when I go to Hong Kong Cantonese tea restaurant. Generally, I have to make them on the spot. There are steamers specially for making them. I have seen their on-site production, so I also want to make a home version of Cantonese shrimp sausage noodles."

Production steps:

Step 1: add a little salt, pepper, ginger, marinate for about half an hour

Step 2: mix 100g sticky rice flour, 30g Chengfen, 10g corn starch and a little salt

Step 3: add about 1.2 times of water, stir into the rice paste without particles, and let it stand for 20 minutes

Step 4: take a flat chassis, brush with a thin layer of oil (I use an 8 inch pizza plate), and add a spoonful of rice paste

Step 5: turn the plate to make the rice paste stick to the bottom of the plate. The less the rice paste, the thinner it will be

Step 6: bring the water to a boil, put the rice paste into the pizza plate, and steam the rice for 2 minutes

Step 7: just steamed, it will bulge in the middle

Step 8: take it out to air, and you can easily uncover a piece of powder

Step 9: put some pickled shrimps on the powder and sprinkle with some scallions

Step 10: roll up slowly

Step 11: put the rolled vermicelli into the plate and steam for 3 minutes

Step 12: when eating, cut into sections, add a few pieces of scalded green vegetables, and pour on the sauce mixed with soy sauce and sesame oil.

Materials required:

Sticky rice noodles: 100g

Chengfen: 30g

Corn starch: 10g

Salt: small amount

Vegetable oil: right amount

Shrimp: 200g

Pepper: right amount

Cooking wine: moderate

Onion, ginger and garlic: right amount

Vegetables: how many

Soy sauce: moderate

Sesame oil: appropriate amount

Note: each piece of flour should be mixed evenly first!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Guang Dong Xia Rou Chang Fen