Fresh shrimp, beef and vermicelli

Fresh shrimp, beef and vermicelli

Introduction:

Production steps:

Step 1: mix flour into dough with proper amount of cold water.

Step 2: moderate hardness is OK.

Step 3: put half basin of cold water in the steel basin.

Step 4: wash your face by hand and knead the dough back and forth.

Step 5: after a few minutes, wash all the starch in the dough into the water, and the rest is gluten. Take out the gluten for other purposes. Do not move the basin mixed with wheat starch, and let it settle naturally for 1 hour.

Step 6: drop Shao wine into the sliced beef and shrimp, and marinate them for a while.

Step 7: add a little shredded onion and ginger into the shrimp and beef slices. The beef tastes like oyster sauce, chicken powder, pepper and 1 drop of sesame oil.

Step 8: add pepper and chicken powder to the shrimp, and then add a little starch to the shrimp.

Step 9: after standing for 1 hour in a powder water basin filled with wheat starch.

Step 10: decant the water gently.

Step 11: put a little alkali in the slurry and mix well.

Step 12: the screw can be made of stainless steel disc or round baking plate. I use a nine inch round cake baking plate. Brush a thin layer of cooking oil on the plate with oil, and apply evenly.

Step 13: bring the water to a boil.

Step 14: put the disc into the water to preheat and heat it for 1 minute.

Step 15: after the plate is warmed up.

Step 16: scoop a spoonful of wheat starch slurry into the plate and shake well.

Step 17: cover the pan for 1 minute.

Step 18: take it out.

Step 19: take out the disc and put it in the cold water basin. Cool the bottom of the disc with cold water.

Step 20: then take out the powder by hand and make it one by one.

Step 21: put fresh shrimp and beef on the prepared flour.

Step 22: roll them up gently with your hands to form a roll.

Step 23: put the rolls of meat and shrimp into the plate, steam them in the cage for 7-8 minutes, then serve them on the plate.

Step 24: it can be served with your favorite dip sauce, including fresh soy sauce, fragrant vinegar and Sanhe oil.

Materials required:

High gluten flour: 150g

Beef fillet: 80g

Shrimp meat: 80g

Starch: right amount

Alkali noodles: appropriate amount

Shredded scallion: 5g

Shredded ginger: 5g

Oyster sauce: 5g

Chicken powder: 2G

Yellow rice wine: right amount

Sesame oil: appropriate amount

Salt: 1g

Pepper: 1g

Note: 1. According to this method, you can also make northeast dalapi and Beijing cold powder. The raw material is green soybean milk. It's best to eat at home in summer! Remind you that many of the cold noodles you bought outside are pigmented. You can make them yourself. You can eat them yourself, and you won't see a doctor. 2. It's better not to roll it too tightly. It's better to loose it. Guangdong's vermicelli is white. This one is translucent, and it's more muscular.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh