Vermicelli with leek and shrimp(jiu cai xia ren chang fen bai ru xue bao ru zhi xiang hua ke kou )

Vermicelli with leek and shrimp

Introduction:

"Vermicelli is one of the representatives of Cantonese cuisine. It is a very common neighborhood food. It is famous for its" white as snow, thin as paper, glossy and delicious ". Good quality and low price, suitable for young and old, from humble restaurants to star hotels, almost all of them are available. In the north, this kind of snack is usually eaten in the hotel morning tea. Every time I go to eat morning tea, it is one of the necessary meals. I always wonder how to make such delicious food. But when I saw the recipe, it was a good way to make steamed stuffing with a spatula. Now I come to the world of delicious food, which greatly increases my cooking skills. My family and friends are always pleasantly surprised and enjoy delicious food. Ha ha! I can make my own vermicelli. Once I succeed, because of the sufficient stuffing and Li Jinji's excellent seasoning, it's even more icing on the cake. My family's Dabao and Xiaobao are very happy to eat. I'm sure you're salivating after seeing it, so take action. I believe you'll also succeed. "

Production steps:

Materials required:

Sticky rice noodles: 150g

Chengfen: 50g

Meat: 100g

Shrimp: 150g

Leek: 100g

Cooking wine: 5g

Oyster sauce: 15g

Steamed fish and soy sauce: 25g

Edible oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Xia Ren Chang Fen Bai Ru Xue Bao Ru Zhi Xiang Hua Ke Kou