Delicious memory -- egg sausage powder

Delicious memory -- egg sausage powder

Introduction:

"When I went to Guangdong in spring, I ate Foshan's vermicelli. It was delicious. For northerners, I seldom eat rice, but this smooth and tender vermicelli is very popular. I remember in Foshan breakfast, this vermicelli accounted for a large part, just like the northern pancake fruit, so popular. But the two kinds of food are only in the north and the south, without blending. It's really difficult to go back to the north and eat the southern vermicelli. "

Production steps:

Step 1: mix and sift the powder, add oil, salt and water to make the slurry

Step 2: beat the eggs well.

Step 3: prepare the steamer, add water to the steamer and put it on a flat plate. And brush oil on the flat plate.

Step 4: scoop a spoonful of rice slurry into a flat plate and shake well. Steam for half a minute.

Step 5: open the lid, pour in the egg and draw with chopsticks, continue steaming for one minute

Step 6: take out the plate and scrape out the vermicelli with a scraper. Steam the remaining slurry in this way.

Step 7: mix in the sauce (scallion, soy sauce and sesame oil)

Materials required:

Sticky rice noodles: 50

Chengfen: 20

Corn flour: 10

Egg: 1

Water: 150

Oil: 5

Salt: 3

Scallion: right amount

Soy sauce: right amount

Note: sauce can be changed according to their own taste, but I like the flavor of soy sauce, so simply drench some. The Foshan vermicelli I ate was crumpled. When I made it myself, it was thicker, so it was not very beautiful. Forgive me, for the first time, the taste is only 70% or 80% of the memory, but it's still delicious~

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: other