Traditional water mill sausage powder(chuan tong shui mo la chang fen )

Traditional water mill sausage powder

Introduction:

Production steps:

Step 1: the requirement of rice for sausage powder is relatively high, so we must choose late rice, because the late rice has less water and more starch, so the sausage powder is very delicious. The rice will soak all night.

Step 2: after soaking the rice for one night, you can take it out and drain the water. Grind the rice into rice slurry with a refiner, but do not adjust the machine too fast, otherwise it will affect the quality of bowel powder.

Step 3: after 10 minutes, the mill grinds the rice into white, smooth rice slurry, and smells a strong smell of rice.

Step 4: steamed vermicelli with vermicelli rack, this is used for pulling sausage, and brala sausage.

Step 5: steamed vermicelli. It takes about 30 seconds to steam each plate.

Step 6: This is lean meat sausage powder, beef sausage powder, barbecued pork sausage powder, fish fillets, pig liver, vermicelli, beans, luohanzhai, eggs and so on, as long as you want to have.

Step 7: This is egg sausage powder with a word. Sometimes we can make many patterns, names and numbers as long as you say them.

Step 8: a dish of high-quality vermicelli can come out, add some soy sauce for you to eat.

Step 9: and spicy, please enjoy.

Materials required:

Rice: right amount

Water: moderate

Sauce: right amount

Oil: right amount

Note: steamed vermicelli that rice is very important, we must choose a good rice, steamed vermicelli fire must be fierce

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: light

Chinese PinYin : Chuan Tong Shui Mo La Chang Fen