Cantonese style vermicelli with shrimp

Cantonese style vermicelli with shrimp

Introduction:

"Because I haven't been far away, I can only learn about some local snacks and special snacks from the media, magazines, the Internet and the space of bloggers. Cantonese dim sum is very famous. No matter which star hotel you are in, Cantonese dim sum and Cantonese dim sum are also brand dim sum. Before making this dim sum, you searched a lot of information on the Internet, including ingredients, formula, production process and seasoning. It seems simple to make a good snack, but it's also a technical job. It's my first try. It looks a little rough, but it's because of the sauce. We have passed the test and will continue to work hard in the future. "

Production steps:

Step 1: pour the sea rice and oil into a small pot, and add the Meiji delicious juice.

Step 2: add Meiji spicy juice.

Step 3: pour in the water to soak the mushrooms.

Step 4: bring to a boil over low heat and add the scallions.

Step 5: Sprinkle with sesame oil after leaving the fire.

Step 6: soak the mushrooms for an hour, and use water to soak the sea rice.

Step 7: remove the head and tail of the shrimp, pick out the shrimp thread with toothpick, and then dice the shrimp and mushrooms.

Step 8: put the rice flour and water in the plate, add some salt and a few drops of salad oil, and then stir well.

Step 9: prepare a plate. I used to make a pizza plate instead of brushing salad oil first.

Step 10: bring a pot of water to a boil and heat the plate slightly. Then pour in a small spoon of powder, simmer for 30 seconds, then add shrimp and mushrooms.

Step 11: cover the pan and simmer for 2 minutes. When the vermicelli is bubbling and transparent, turn off the heat and take out the plate. When it's slightly cool, put in coriander and gently roll it up with your hands.

Step 12: pour the seasoning on the sausage.

Materials required:

Sausage powder: 100g

Clear water: 200g

Shrimp: 120g

Mushroom (80g): soaked

Water for soaking Lentinus edodes: 350g

Coriander: 6

Haimi: 30g

Scallion: a little

Meiji delicious juice: 40ml

Meiji spicy juice: 10ml

Fuel consumption: 30g

Salt: 3G

Salad oil: 15ml

Sesame oil: 15ml

Pepper: 3G

Cooking wine: 10ml

Note: the production of vermicelli generally needs special tools. There are no tools for home production, which can be replaced by ordinary plates or gauze, but for the convenience of lifting. The dishes must be oiled. In addition, salad oil is added to the flour to make the finished product look better. This is the special sausage flour for restaurants. If you don't have rice flour, you can make it with rice flour, water and starch. The ratio is powder to water 1:3, and my formula here is 1:2. Features: soft and smooth, white and sweet, not fat and not greasy.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh