Cantonese cuisine: shrimp sausage powder
Cantonese cuisine: shrimp sausage powder
Introduction:
"Vermicelli originated in Guangzhou. As early as the end of the Qing Dynasty, it was heard on the streets of Guangzhou selling vermicelli. At that time, there were two kinds of sausage flour: salty and sweet. The main fillings of salty sausage flour were pork, beef, shrimp and pig liver, while the main fillings of sweet sausage flour were vegetables and fruits soaked in sugar, and then mixed with fried sesame
Production steps:
Materials required:
Rice: 80g
Water: 150 ml
Shrimp: 100g
Salt: right amount
White pepper: right amount
Steamed fish soy sauce: right amount
Sesame oil: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: light
Cantonese cuisine: shrimp sausage powder
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