Creative Q version of mushroom and shrimp sausage powder

Creative Q version of mushroom and shrimp sausage powder

Introduction:

"After watching the picture of making vermicelli in the top chef, I found that making vermicelli is not very easy. There are strict requirements on the proportion, consistency and the size of the fire. Vermicelli is a strange food to me, I have never eaten it, and I don't know what it tastes like, but I can see from my senses that vermicelli is white as snow and thin as cicada wings , crystal clear, taste should be very good snacks, all of a sudden I like it; the rice paste of vermicelli is very difficult to mix, I searched, the most basic need to use sticky rice flour and Chengfen, some also need to use other kinds of flour, this time I refer to one of them, hard to do first. It's very difficult for me to make vermicelli because I don't know how to do it. I just look at its appearance to feel its taste. Maybe this is the temptation of delicious food to me, and it's also my dream of delicious food. I hope some friends can give me more advice and let me make a little progress! "

Production steps:

Step 1: raw material drawing

Step 2: clean the shrimps, mushrooms and vegetables and cut them into small pieces

Step 3: in addition, sift sticky rice flour, clarified flour and raw flour, add appropriate amount of water to make rice slurry, and place for one hour

Step 4: put three kinds of sunken eggs into a small bowl, add egg white, salt and pepper, mix well and set aside

Step 5: put a clapboard on the pot after boiling the water

Step 6: stir the rice paste and pour it into the plate. After spreading, steam it in the pan for a few minutes

Step 7: steaming until it looks transparent means steaming well

Step 8: gently remove the powder

Step 9: then put a proper amount of the sunken mixture on the powder and gently roll it up

Step 10: cut it into several pieces, put it on the plate, and then put it into the steamer to steam for 8-10 minutes

Step 11: cut ginger and garlic into small pieces, stir fry them in oil in a pot, then remove them, add soy sauce, oyster sauce and sugar, and mix well to make a sauce

Step 12: after steamed, pour the sauce on it

Materials required:

Sticky rice noodles: 80g

Chengfen: 18g

Raw meal: 2G

Lentinus edodes: right amount

Shrimp: right amount

Vegetables: moderate

Salt: right amount

Egg white: right amount

Pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Ginger and garlic: right amount

Sesame oil: appropriate amount

Note: I have summed up the following experience in making rice noodle this time. When mixing rice paste, the water is a little less, and the rice paste is a little thick, which leads to too little rice paste when putting it on the plate. It's not easy to spread the rice paste evenly. If I put too much rice paste, the flour crust is too thick. The finished product is not what I see. The skin is too thick, and my mouth doesn't feel smooth. It's a little Q, But the taste is OK. In the end, I think the rice paste should be thinner. In addition, the choice of the plate for rice paste is very important. If the choice is not good, the rice paste will stick on the plate and the powder will not come off. I use the pizza plate for points exchange, which is very easy to use and not sticky at all. If the fruit is not there, it is OK to brush oil on the plate

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh