Fujian sausage noodle is a traditional Cantonese food and is also very popular in the Fujian region. Here is how to make Fujian sausage noodles:
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material requested
- 200 grams of glutinous rice flour
- 100 grams minced pork
- 50 grams of shrimp
- 50 grams of shiitake mushrooms
- Minced garlic to taste
- Chopped ginger to taste
- Proper amount of scallion
- Soy sauce
- Salt content.
- Oil quantity
- Proper amount of water
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step
1. Pour the glutinous rice flour into a bowl, add proper amount of water, stir well until there are no particles, and let it stand for about 10 minutes.
2. Soak mushrooms in warm water until soft, wash and remove the ends. Cut into shreds.
3. Heat up a wok and cool the oil. Add minced garlic and ginger and saute until fragrant. Add minced pork and saute until it changes color.
4. Add shrimps and shredded mushrooms and continue stir-frying. Add salt and soy sauce to taste.
5. Bring a pot of water to a boil. Put the seasoned pork and shrimps into a steaming dish and steam for about 10 minutes until cooked.
6. Remove the steamed mince and press thinly with a knife.
7. Pour the steamed glutinous rice paste into a saucepan and swirl it around with a spoon so that it is evenly distributed on the bottom of the pan.
8. When the glutinous rice flour has solidified, spread the meat slices on top of the glutinous rice flour, and then pour in a layer of glutinous rice flour.
9. Wait until the second cooking is done, roll up the sausage.
10. Finish with chopped green onion and some soy sauce and serve.
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tips
1. When making Fujian sausage noodles, the proportion of glutinous rice noodles can be adjusted according to personal taste.
2. When steaming the meat filling, the steaming time can be adjusted according to the size and thickness of the meat filling.
3. When steaming glutinous rice noodles, pay attention to the heat, so as not to steam or over-raw.
4. The sliced meat should be as thin as possible, so as to have more flavor.
(1) Mix 500 grams of laobao rice (that is, 1 jin) and 600 grams of water for more than three hours (the purpose is to make the Laobao rice absorb the right amount of water, grind out the rice milk more delicate, and prolong the service life of the pulper).
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(2) The same amount of old rice and water grinding, pay attention to the pulp speed should be uniform, otherwise the heat of the pulp grinding machine will lead to too much cooked pulp and affect the quality of the sausage powder.
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(3) Mix 50 grams of wheat flour with an appropriate amount of water, and mix evenly with the rice milk in step 2.
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(4) Flush cooked pulp, the ratio of raw pulp to cooked pulp is about 10:1, and add refined salt.
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(5) The drawer first on the peanut oil or fried duck oil, and then the appropriate amount of raw pulp to the drawer inside evenly spread out (can be appropriate to add ground meat or eggs, etc.), the thickness of about 2.5 mm is better, steamed for about 1 minute, with a special shovel to put the sausage powder from front to back, or from back to front drawer.
Pour the rice milk into the dustpan, add some eggs, minced meat, lettuce, steam the pot over water, about two minutes out of the pot, drizzle the sauce can be