What is cheong fun made of, and what kind of flour is cheong fun made of

Rice noodles are made of rice flour slurry, generally the good quality rice is washed clean, soaked in water until the hair rises, then ground into fresh rice milk with a stone mill, and then filtered with gauze to filter out the slag particles, after a little proofing, stir into thick and delicate rice milk can be used directly, so that the rice noodles taste very good.

Cheong Fun is a very famous traditional snack of the Han nationality in Guangdong, which belongs to the Cantonese cuisine, and originated in Luzhou (now Luoding City, Guangdong) during the Tang Dynasty.

The classification of cheong fun can only be divided according to the way it is made, generally the one that is used is called bur cheong fun, and the other is steamed directly, usually with a drawer type cheong fun.

Hello, dear [happy]. Cheong fun is made with rice flour. Rice flour is mixed into a slurry with water for later use, then the corn starch is mixed with corn starch to make a thin paste, and it is scalded into a paste with boiling water.

Heart] [than heart].

Cheong Fun Production: Ingredients: 1 cup of cheong noodle, appropriate amount of vegetables, water cup, appropriate amount of sauce.

1. A cup of rice rolls, a cup and a half of water, then mix well and stir well. 2. Brush the steaming tray with oil, then pour in the rice flour slurry, and then put in your favorite side dishes. 3. Steam for 2 minutes.

4. Roll it into a roll with a spatula. 5. Then cut it into small pieces and put it on a plate, drizzle with the sauce. Heart] [than heart].

Cheong fun originated in Guangdong and appeared as early as the Tang Dynasty. With the spread of cheong fun throughout the country, many different flavors of cheong fun have been derived.

Most of this rice roll paste is made with sticky rice flour and flour. Drawer-type rice rolls are steamed in a drawer-type steamer, and the rice roll pulp is made from freshly ground rice milk.

Cheong fun is characterized by filling, and cheong fun is dominated by rice noodles and sauce. The following is a brief introduction to the application of these two methods in cheong noodle.

Mix the sauces.

Ingredients: 8 mushrooms, 2 garlic, chicken essence, salt, soy sauce, five-spice powder, corn starch, peanut oil.

Exercise: 1Finely chop the mushrooms and garlic.

2.Put oil in a pot, add mushrooms and garlic, add a little five-spice powder, salt and chicken essence, and pour in soy sauce and water.

3.After boiling, glutinous rice flour (can be used in a thin paste).

Ingredients: glutinous rice flour, flour, corn starch, salt, chopped green onion, pork and white cloth.

Practice Steps:1Mix rice cereal, 100 grams of glutinous rice flour, 10 grams of flour, corn starch and an appropriate amount of salt, add 400 grams of water, and stir well.

2.Chop the pork and season with salt, chicken essence and a little soy sauce.

3.Mix the sauce. 4.After soaking the white cloth, spread it on the steamer. Spread a spoonful of rice milk evenly on the cloth and sprinkle the meat filling evenly over the batter (the filling can be changed according to personal taste).

5.Steam for about 4 minutes, remove the cloth, scrape off the powder, and roll into a bowl.

6.Pour in the sauce and sprinkle with chopped green onions.

Cheong fun is made from noodles. It is generally made with noodles, vinegar, salt, cucumbers, carrots, etc. The ingredients are simple, but they are very delicious and perfect for summer.

Cheong fun is generally made with sticky rice flour or pure rice milk.

Cheong Fun Method: The first step: The material used to make Cheong Fun is rice milk, so if we want to make Cheong Fun, we must first make rice milk.

Put the old rice in clean water, wash, wash three times, and then put the old rice into the water, soak, soak for three hours when it is almost, if the rice milk is made, the room temperature is very low, then the soaked rice will be extended, after the rice is soaked, you can start to beat the rice milk, the more delicate the rice milk, the better, the taste of this is delicious.

Step 2: After the rice milk is thoroughly beaten, pour it into the basin, add some corn cornstarch in, add some warm water, stir evenly, fully integrate into the rice milk, after stirring and fusing the wheat flour and warm water, there are no particles, it is very delicate and even, pour this into the rice milk, continue to stir, stir until smooth and delicate, add some cooking oil and salt, stir evenly and set aside.

Step 3: Steam the rice milk.

Prepare the chassis for making rice noodles in advance, brush the cooking oil on this chassis, you must brush it, so that the good rice noodles are smoother, scoop a spoonful of the adjusted rice milk and pour it into the bottom of the plate, gently shake it so that the entire bottom of the plate is covered with rice milk, and then beat an egg on it, put lettuce, or the ingredients of the quilt, this is the ingredients that everyone usually eats, you can also put some minced meat into it, it will be more fragrant, but the minced meat must be chopped very small, which is convenient for steaming, after putting the ingredients, Put this plate in the pot and steam it, and in about two minutes, you can take out the whole plate, pour the prepared sauce and soup, and you're done.

Cheong Fun is a traditional Cantonese snack made mainly from ingredients such as rice milk and minced meat.

After soaking the rice for a period of time, grind it into a fine powder, add an appropriate amount of water and stir well, and after leaving it for a while, pour out the water on the upper layer to leave the rice milk. Finely chop the pork, add an appropriate amount of seasonings such as salt, pepper, soy sauce, etc., stir well, and put it in a steamer to steam for later use.

Hang a copper plate above the rice rice cooker, pour an appropriate amount of rice milk into the copper plate, then gently brush it with a cloth or broom, wait for the rice milk to be steamed, and remove the rice flour skin from the copper plate. Put the steamed minced meat on top of the cheong fun skin and roll it into a roll by hand. Put the rolled rice rolls into the steamer and steam them.

Cheong Fun is one of the most popular delicacies in Guangdong and one of the representatives of Chinese dim sum culture.

Precautions for making cheong fun

1. The production of batter: The production of rice rolls should first prepare the batter, and the quality and proportion of the batter directly affect the taste of the rice rolls. To make the batter, you need to mix it with an appropriate amount of water and rice flour, stir it well, and let it sit for a while to make the batter smoother and more delicate.

2. Time of steaming rice rolls: During the steaming process, you need to pay attention to the mastery of time, too long or too short time will affect the taste of rice rolls. The steaming time is generally 2-3 minutes, and it needs to be removed immediately after steaming to avoid over-drying or over-paste.

3. Hygiene and cleanliness: When making rice rolls, it is necessary to keep the working environment hygienic and clean to avoid external pollution. At the same time, it is also necessary to pay attention to hand hygiene and keep your hands clean and hygienic to prevent bacterial infection.

4. The combination of seasoning and sauce: The taste of rice roll is also related to the combination of seasoning and sauce. Different seasonings and sauces can be combined to bring different textures and flavors. You need to choose the right seasoning and sauce to match according to your taste and preferences.