How is cheong fun made cheong fun what is made of

Ingredients: Sticky rice flour 80g

Cornstarch 10g

400g of water (if the powder is increased, the water is also increased).

Eggs 2-3 pcs.

Sauce Light soy sauce to taste.

Dark soy sauce to taste.

3g minced garlic, 2g salt, 2g shrimp or dried shrimp Appropriate amount (may or may not be added).

Vegetable oil to taste.

The practice of Cantonese rice rolls (carefully prepared).

Put all the powder in a basin first, then add the water and stir well with a manual whisk! Become a rice soup!

Beat the eggs into a whole egg wash and set aside!

Put one of the largest flat plates in the house on a wok for steaming (if you do it at home, you will definitely not buy a professional steamer!) So whatever tools you have now at home can be used). Brush the basin with vegetable oil first, and then drizzle a thin layer of rice soup prepared earlier.

The finished product that has been steamed in ceramic basins and stainless steel basins for many times: This recipe is suitable for steaming in ceramic basins, if you change to stainless steel basins, the water volume is **20%. Good luck! ）

Drizzle the egg wash over as well. Close the lid!

After steaming for about three minutes, the skin bubbles, and it is fully cooked!

Use a shovel to push into a pile or roll into long strips, then you can pot and drizzle with the sauce! It's time to serve it on the table!

<>, because many friends leave messages that they don't know how to cook the sauce, this step is to cook the simplest sauce: vegetable oil (or peanut oil) in a cold pan, when it is slightly hot, add minced garlic and stir-fry for a while, the fire should not be too big! Put light soy sauce into the pot, this will be sure to add a little boiled water, put a little salt (if you like a light taste, you can not add it), put in a little sugar (if you don't like sweetness, you can add less) Mix well with a wok, and then add some dark soy sauce.

If there are chopped green onions, this will be able to be added) The spatula should be constantly mixed well! Don't make it too big! Simmer for a while (just a few dozen seconds, less than a minute!) Remove from heat and put in a small bowl and set aside. Thank you all for liking!

Please remember the method and steps, to achieve a coherent action, be careful not to burn the paste, if you start to do it, the action is not that fast, you can add more water when you add water, the fire is also put to a minimum, and operate slowly! Good luck!

Tips: 1. Mix the rice soup from time to time! Put enough water in the pot and avoid drying the pot!

2.Every time you pour rice soup on a flat plate, be sure to brush it with vegetable oil. Use a small bowl with a small bowl of vegetable oil and a brush!

3. The finished product that has been steamed out of ceramic basins and stainless steel basins for many times: this recipe is suitable for steaming in ceramic basins, if you change to stainless steel basins, the water volume is **20%.

Cheong fun is a kind of rice product, also known as roll flour and pig cheong fun, which is a kind of famous snack in Guangdong. It is made by putting the prepared rice milk in a special multi-layer steamer basket or cloth and steaming it into a thin skin one by one, putting meat, fish fillet, shrimp or fried dough sticks on it, steaming it, rolling it into long strips, cutting it off and serving on the plate. The raw materials are called beef sausage, pork sausage, pork liver sausage, fish fillet sausage, shrimp (kernel) sausage or fried noodle sausage; those without stuffing are called sausages; Rice milk with sugar or sesame seeds added is called sweet sausage.

The traditional rice roll is made by steaming rice milk on a cloth, also known as bula steamed rice rolls. Guangzhou is more famous for operating bula rice noodles"Silver Notes"Cheong fun, etc.

500 grams of rice, peanut oil, soy sauce, cooked oil and various fillings.

Introduction of Cheong Fun:

Cheong fun was first popular in the early 20th century. In the beginning, it was operated by a few small vendors who sold along the streets, steamed with rice noodles and served with salty or sweet sauce. Although the ingredients are simple, they are soft and delicious, and they are very affordable, which is very popular with the locals.

Later, it entered a small shop to make and sell, and the effect was very good. Later, it was introduced into the teahouse by a knowledgeable restaurant owner, and it was served with a variety of meat fillings, becoming the current meat rice rolls. After that, major restaurants competed to make and sell, and different rice rolls also appeared.

Characteristics of Cheong Fun::

The filling can be prepared according to your own taste, and it can be meaty, vegetable, salty and sweet.

Teach you how to make cheong fun and how to make cheong ho.

1.Soak the rice in water until soft, grind it into a slurry, and then add water to dilute it.

2.Add an appropriate amount of peanut oil to the batter and mix well. Spread the steamer with wet gauze, take a spoonful of batter and pour it on the damp cloth to flatten it, about centimeters thick.

3.Put it in a preheated steamer, steam it over a strong fire, take out the cloth, roll up the powder, and grow it into a long strip, which is the sausage.

4.If different fillings are added before rolling, it becomes a rice roll with different flavors, such as pork sausage, beef sausage, dried shrimp sausage, etc. Dip it in soy sauce, cooked oil, etc.

The pink color is crystal white, the texture is soft and smooth, and the meat is fragrant.

How to make cheong fun:

1.The ratio of rice to water is 1:3; The slurry is too thin, the powder cannot be steamed, the slurry is too thick, and the steamed powder is too hard;

2.The slurry is rubbed on a damp cloth, and the thickness is kept uniform, and it should not be too thick, otherwise the bonding will not be refreshing;

Recipe and sauce recipe of cheong fun.

How to make Guangdong rice noodles delicious? First put 100 grams of rice rolls in a bowl, add water, then put the batter on a flat plate, then steam and roll up.

It turns out that the "cheong fun" on the street is made in this way, and I will never go out to eat it again!

The powder of cheong fun is.

Steamed with rice flour.

Done.

Cheong fun is made with corn starch and sticky rice flour, and the method is as follows:

Material. 500g of sticky rice flour, corn starch (the ratio of sticky rice flour to sticky rice flour is about 10:1), minced pork, base tail shrimp, eggs, appropriate amount of leeks.

Method. 1.Before making cheong fun, you have to make the sauce first, whether the cheong fun is good or not, this sauce is also the key.

Cut the appropriate amount of raw garlic into small pieces, then, put an appropriate amount of oil in the pot and heat it, fry the garlic until golden brown, the fragrance comes out, pour in the appropriate amount of soy sauce, salt, concentrated chicken juice (a seasoning, no can also be), chicken powder, an appropriate amount of water, after boiling, use cornstarch to hook the thicker sauce, and each seasoning depends on how much sauce to be made.

2.Rice flour plus corn starch and water to mix into rice milk, the concentration can be hung on the spoon with a thin slurry (the first plate can be tried first, if you feel too thin, add some rice noodles to adjust down) Beat the eggs, remove the intestinal shell of the shrimp, and cut the leeks into sections.

3.Scoop an appropriate amount of rice milk on a plate, scoop a spoonful of egg mixture into it, spread it with a spoon, and put a few leeks on it.

4.Steam in the pot for 2 or 3 minutes, and the big bubbles will prove that they are cooked.

5.Then the whole plate is brought out, wrapped in a cloth, carefully scalded, I usually use oven cotton gloves to serve, convenient. After it is brought out, use a scraper to scrape and roll up the flour skin and put it on a plate, so that a roll of egg sausage is ready.

Rice rolls, Cantonese breakfast to carry the bully.

In just three simple steps, you can eat smooth and tender Cantonese rice noodles at home.

If you want to eat Cantonese rice noodles, don't go to the queue, you can make it at home.

If you want to eat rice rolls, you don't have to go to Guangdong! You can do it at home!

How to make cheong fun? Prepare 100 grams of rice rolls, 250 grams of water, stir well, brush the steaming tray with oil, add the batter, green vegetables, minced meat and eggs, and turn on the water for two minutes.

Recipe and sauce recipe of cheong fun.

Add water to the rice rolls and stir well, brush a layer of oil on the plate, pour the rice rolls, put the eggs and meat stuffed green onions and steam them in the pot.

Recipe and sauce recipe of cheong fun.

If you want to eat rice rolls, you don't have to go to Guangdong! You can do it at home!

If you want to eat Cantonese rice noodles, don't go to the queue, you can make it at home.

Rice rolls, Cantonese breakfast to carry the bully.