What vegetables are suitable for cheong fun, and what are the recipes and ingredients for cheong fun

Lettuce can be added here:

Ingredients: 150 grams of rice flour, sweet potato flour, fresh meat, eggs, lettuce, green onions, coriander, light soy sauce, oyster sauce, sesame oil.

1. First of all, put the prepared sticky rice flour, sweet potato flour and water in the basin, and stir well with chopsticks.

2. Wash the stainless steel plate with clean water and drain the water.

3. Then cut all the washed ingredients and set aside.

4. Then put an appropriate amount of water into the pot, bring to a boil over high heat, and brush the stainless steel plate with oil.

5. After brushing with oil, put two spoons of batter, sprinkle spoons of egg wash and lettuce chives.

6. Sprinkle with the prepared minced meat.

7. Put it in the steamer and scrape a corner after 3 minutes.

8. Slowly roll it up and shovel it off, and it's done.

Ingredients: 1000 grams of starch, 200 grams of sweet chestnut powder, a little salt, two corianders, 100 grams of chili sauce.

Method: 1. Mix the starch with warm water into a paste, pour in the sweet chestnut powder and salt, then add water to mix and knead thoroughly, and let stand for 2 hours;

2. Roll the dough into strips, pick it into an embryo, then knead it into a skin, and roll it into a roll; After basketing, let it sit for 2 to 3 minutes, steam it with boiling water for about a quarter of an hour, and after it comes out of the pot, sprinkle with chili sauce and coriander to garnish.

Beef cheong rolls.

Ingredients for rice flour slurry: 130 grams of rice flour, 10 grams of white flour, 10 grams of flour, 260 grams of water

Ingredients: 40g beef slices, 40g bean sprouts.

Ingredients: 100 grams of soy sauce, 1 tsp of umami sauce, 1 tsp fish sauce, 1 tsp of oyster sauce, 30 grams of sugar, 25 g of green onion and ginger, 1 egg white, 1 3 tsp of salt, 1 2 tsp sugar, 1 tsp salad oil.

Production process: 1. After boiling the sauce ingredients over low heat, filter out the green onion and ginger, and leave only the sauce for later use.

2. Mix the beef slices and seasonings with the filling materials first, then add bean sprouts, and mix well with chopsticks to make the filling.

3. Mix the rice flour, Taibai flour and Cheng flour of the rice flour slurry materials, add water and mix well, and filter it to form a rice flour slurry.

4. Spread the rice noodles on the rice noodle stove with white gauze, pour down 200 grams of rice roll slurry, and spread the filling of method (2) on the rice roll on the rice roll in a straight line, cover and steam for 3 minutes, take it out, roll it into long strips while hot, cut it into 3 sections with a knife and put it on a small plate, and pour the sauce of method (1) on it. Repeat recipe (4) once to make another serving of beef rice rolls.

The rice noodle stove is a special stove for making rice rolls, and if you make it at home, you can use a frying pan instead, but the effect is not as good as that of the rice roll stove.

Teochew cheong fun. Ingredients: rice milk, pork or beef or shrimp, green vegetables, eggs, preserved cabbage.

Method: The production of rice rolls is very simple, spread a white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam and mature into a powder skin through water, and then put the filling on the powder skin, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, light soy sauce and spicy sauce.

To make boiled meat slices, Chongqing specialties, first burn the oil (not too hot) to add chili noodles, pepper noodles, shovel up when there is a choking taste, boil the water and then put the cut meat slices (try to cut thinner) and green vegetables into the boiling water, boil the pot for 5 minutes, add salt and the oil pepper prepared earlier, and the dish is ready There is the easiest way to eat in Guangxi, but it is the most flavorful pork, the method is to directly cut the pork into about 1cm thick pieces of meat, cook in a pot under cold water, boil the pot for about three minutes, add salt and cook for one to two minutes, edible. The fresher the meat, the better, so that you can taste the most original meat, and it will not be greasy at all, but it looks a little scary and will feel very fat! The other type is the rich type, which is to make the appearance of yellow braised pork belly, cut the meat well, and you can also look like it, generally a slightly thicker piece of meat, first blanch the meat in boiling water, put it out for later use, and then put oil in the pot, not too hot when adding bean paste or chili sauce, (if you like the strong taste, you can add your favorite pepper star anise or something, because I am a southerner, I don't care about peppercorns, hehe), and then slowly stir out the fragrance, and then put in the blanched pork, Stir-fry to a little fragrant and then add the water that has not been pork, add a pot to simmer, according to personal like, you can add water more than once to be softer, after the juice can be out of the pot, this dish is very rice, the taste is very fragrant, it is easy to get fat after eating, generally fried pork with some vegetables is delicious, I like to add green beans or green peppers, the taste is very good!

First boil the water in a pot, then pass the cut pork through the water with a colander until the water turns white, and there is something white floating on it. Then pour out the water, put the oil, heat the oil, put in the pork and fry, when stir-frying, put some wine, the pork will be more fragrant, you can pour some soy sauce if you like, improve the color, and then pour in the vegetables, stir-fry, add salt, add a little water, don't drown the vegetables, cover the pot, and you can get up in the pot in a while! If you put the soup in the same way, just put more water, and put the soup with vegetables, winter melon and tomato are better!

Put whatever you like.

Cheong Fun Preparation:

Ingredients: 37g of wheat starch.

Excipients: appropriate amount of oil, appropriate amount of salt, 10g of sticky rice flour, 10g of corn starch, 130g of water, appropriate amount of diced sausage.

1. Pour all the powder into a basin and stir well.

2. Pour in water and oil and stir well.

3. Let stand for about 10 minutes.

4. Prepare the sausage.

5. Cut into fine cubes or long strips.

6. Grease the pizza plate.

7. Pour in the batter and spread the bottom of the pizza pan.

8. Then add an appropriate amount of diced sausages.

9. Put it in a boiling hot pot and steam it over high heat for 3 minutes.

10. After steaming, use a scraper to scrape around the surroundings first, and then scrape the circle from the stuffed side.

11. Then make the second rice roll, add the filling of the egg, and pour the egg into the batter as before, and steam it for 3 minutes on high heat. Make the third root, and repeat the previous steps for the fourth root.

12. Cut the rice rolls into sections, pour in leek oil, sauce, and sprinkle diced chili peppers, and enjoy.

The preparation of stir-fried sausages with green peppers:

Before starting the official cooking, we first need to prepare the following ingredients: 500 grams of sausage, 5 green peppers, (sliced green onions, ginger, tempeh, chopped millet peppers), 1 teaspoon salt, 1 tablespoon starch, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and a little dark soy sauce.

Step 1: Clean the sausage you bought, then put it on the cutting board, chop it a few times with the tip of the knife, and then cut it into small pieces of about 5 cm, so that the sausage is beautiful and easy to taste!

Step 2: After the pork intestines are cut, put them into the soup basin, then add a little salt, add 1 tablespoon of starch, and then grasp them well with your hands, marinate them into the bottom taste, add starch, and make the fried pork intestines more tender!

Step 3: After cleaning the green peppers, remove the stems, remove the seeds, then cut them into small pieces and put them on a plate for later use!

Step 4: Heat the oil from the pot, the oil can be slightly more than usual for stir-frying, then pour the sausage into the pot, stir-fry over high heat for about 1 minute, and when the sausage is slightly rolled, put out the sausage and put it on a plate for later use! At this time, the sausage is about 8 or 9 mature, and you only need to fry it a little later!

Step 5: Heat up the pot with oil, add ingredients (ginger slices, green onion slices, garlic slices, tempeh) and stir-fry over low heat until fragrant, add green peppers, stir-fry evenly, then pour in the powder sausage, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, add a little dark soy sauce, add a little salt, and then stir-fry until the green peppers are broken and can be put out of the pot and served!

Such a spicy and delicious, simple and delicious home-style stir-fried [stir-fried pork intestine with green pepper] is completed, friends who like this dish should follow along and try it, to ensure that this taste will not disappoint you!

Stir-fried sausage with snow peas, stir-fried sausage with salted sauerkraut. It's all good.

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You can make a variety of delicacies such as pho, shrimp dumplings, radish cake, and cold skin. Rice rolls are mainly made by adding water to the special powder for rice rolls. Although you can make many other dishes using cheong fun special powder, it is still more delicious to make cheong fun specially.

What can you do besides making cheong fun?

Cheong fun is one of the traditional snacks of Guangdong and belongs to Cantonese cuisine.

Cheong fun is deeply loved by the public because it is as white as snow, thin as paper, shiny oil, smooth and delicious, and delicious.

The main fillings of cheong fun are meat foam, eggs, shrimp, green vegetables, etc.

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

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 the resistance is almost the same, 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 must be beaten, the better, the taste of this is delicious.

Step 2: After Qing Sui thoroughly beats the rice milk, pour it into the basin, add some corn starch 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.

Summary. There are two main types of rice rolls: one is bula rice noodles and the other is drawer type rice noodles, which have different tastes due to the different tools used.

There are two main schools of rice noodles in Guangdong: one is Bushichen pulled rice powder, and the other is drawer-type intestinal noodles, which have different tastes due to the different production tools used.

1.The art of bula intestine noodles is particularly famous in Xiguan, Guangzhou. To increase toughness, the batter is made by mixing rice flour with flour, corn flour and cornstarch.

2.The cheong fun batter of the drawer type cheong fun is made from pure rice milk.

I hope mine satisfies you.