How to make cheong fun, how to make cheong fun

Making cheong rolls.

Ingredients: 500 grams of rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, 50 grams of corn starch.

Production method: 1. Mix the rice flour with water into a slurry for later use;

2. Mix corn starch with corn starch and corn starch to make a thin paste with a small amount of water, then blanch it into a paste with boiling water, mix it with rice flour slurry and add refined salt and raw oil to mix evenly.

3. Spread the rice powder slurry on the white cloth with a wet white cloth and spread it out, the thickness of which is about millimeters, steam for about 3-4 minutes, take out and roll it up from top to bottom in the shape of pig intestines.

Features: soft and smooth, white and sweet, not fat or greasy.

2. Rice noodles should be ground with water, so that rice noodles can ensure the delicate smoothness of rice noodles.

3. The drawer cloth should be made of white cotton cloth to prevent the powder from leaking.

4. The steaming time should not be too long, just right.

5. The above is the production method of basic rice rolls, and the color can be changed with the addition of auxiliary raw materials.

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.

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

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.

The rice must be made of harder indica rice, (that is, the kind that feels hard to swallow when cooked and eaten).

The ratio of rice flour slurry water to rice is 4:1, that is, 1 kg of rice can add 4 kg of water, but if the rice is not selected well, the proportion of water should be appropriately reduced.

Since rice flour is insoluble in water, it is generally available in order to prevent lake"Cooked pulp"For example, under the ratio of one pound of rice and 4 pounds of water, 2 pounds of water and one pound of rice can be beaten into a pulp, and the other two pounds of water can be boiled, boiled, and rushed into the rice milk while it is hot, and a part of the rice milk is scalded into a paste, so that the raw rice flour can be suspended in the rice milk and will not sink to the bottom.

On the other hand, a certain amount of rice is added and beaten together with raw rice to achieve the same effect, and the most commonly used method is now to mix rice.

The general rice rolls are steamed with pure rice milk, but some hotel versions of rice rolls are made with ready-made sticky rice flour for convenience, the rice is not hard enough, and the viscosity is too large, so a certain amount of corn flour (corn starch) is mixed into it to increase the hardness, but the corn starch will be brittle if you add more rice rolls, and it is easy to break and break. Therefore, a certain amount of corn starch (tapioca starch) is also added to increase the toughness of the rice flour.

The ratio of powder to water is as follows:

Sticky rice flour: water 1:4

Corn flour: water 1:4

Cornstarch: Water 1:1

For example, in the case of a catty of rice flour mixed with catties of corn flour and catties of cornstarch, the amount of water is 1x4+ catties of water.

This ratio is not visible.

The others have to be observed on the spot, because it is unclear to say, the time of control, and the steps of attention must be seen by the person who has experienced.

The following recipes for Guangzhou cheong fun.

1 3 cups barbecued pork, 1 piece of flour skin, a little green cabbage (or finely chopped).

1) 2 tbsp rice flour, 1 tsp water chestnut flour, 1 2 tsp corn flour, 1 3 tsp salt, 1 3 cups water, 1 2 tbsp oil, 1 2 tsp sugar.

2) 1 2 tsp white powder, 1 2 tsp sugar, 1 2 tsp light soy sauce, 1 tsp shallot, 1 tsp water, 1 3 tsp sesame oil (3) 1 2 tsp salt, 1 2 tsp sugar.

Production process: 1) First stir-fry the diced pork and seasonings (2) lightly for later use.

2) Pho method: Mix the seasoning (1) well (you can try more shades), take an iron rectangular plate, float the iron plate on the water surface and steam it, pour the oil on the iron plate and brush it well for later use. (The pot should fit into a rectangular iron plate, and the height of the iron plate should be more than 1 cm), heat the water to a boil, and then turn to medium-low heat.

Then pour the pho slurry in, and immediately rotate the plate so that the pho batter can be evenly spread, and then add the greens. After the slurry is cooked, there will be vesicles.

3) Divide it into three equal parts with a sharp knife, then put the barbecued pork 1 3 into one end, roll it forward into a intestine shape, and press the roll mouth below so that it will not loosen, make three rolls in order, put it in the bento, and cut out the pattern diagonally.

Cheong Fun Preparation:

1.Cheong fun, buy it back and cut it into 5cm wide strips;

2.Peel and wash the carrots and cut into shreds. Add water, salt and oil to the pot, pour in the carrots and cook thoroughly, remove and set aside;

3.Wash the green (as long as the leaves) and mung bean sprouts are blanched like carrots, blanched, scooped up and set aside;

4.Wash the cucumbers and cut them into thin strips and set aside;

6.In another frying pan, pour in minced garlic and stir-fry until fragrant;

7.Pour in the bean paste and soy sauce, stir-fry for a while, add a little water, salt, boil in starch water, boil and scoop up;

8.Add a few drops of sesame oil to the cooked sauce, sprinkle a little pepper and set aside;

9.Lay a stack of rice rolls on the cooked food board, stack shredded carrots, cucumber strips, mung bean sprouts, and shredded eggs on top, and wrap the top piece of roll and roll it up;

10.Wrap the rice rolls on a plate, pour over the boiled sauce and serve.

It's so happy to take a big mouthful of rice rolls, the method is simple, delicious and smooth However, everyone remembers that the grinding thing still has to be handed over to the donkey!

As long as you have rice at home, you can make rice rolls that are even better than the outside.

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!

Recipe and sauce recipe of cheong fun.

Cheong fun ingredients.

125 grams of special rice noodles, 150 grams of water, 50 grams of meat, 2 eggs, a little oil, a small amount of spinach Method 1, mince the meat, marinate well, beat the eggs into a whole egg liquid, cut the spinach into sections, and adjust the powder into a slurry.

2. Bring the water to a boil in the pot, put the steaming tray on it, take it out when it is hot, coat it with a layer of oil, scoop a spoonful (a larger spoon) and put the powder paddle on the steaming plate, put a little meat, sprinkle with egg wash and spinach, and steam it for 3 minutes on high heat.

The rice rolls should be freshly made and bought, and the meat should be fresh, so that it will be delicious, and it should not be kept heated for a long time.

It doesn't taste good.

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 steam for a long time, the powder will break If the time is short, the powder will stick The ratio of powder and water "When you stir up the rice milk with your hands, you feel that there is a thin layer of small white rice milk dripping down your hands" This ratio is OK Don't die and stipulate what 1 to 2 ah 2 to 3 That's useless.

Detailed introduction to the practice of beef smooth rice noodles Cuisine and efficacy: boutique staple food.

Ingredients for making beef rice noodles: Ingredients: rice noodles 130g rice noodles 10g Taibai flour 10g flour 10g water 260 Stuffed beef fillet 40g Bean sprouts 40g Sauce sauce 100 Umami sauce 1 tsp Fish sauce, oyster sauce 1 tsp each Sugar 30g Green onion, 25g ginger slices each 1 egg white Salt, 1 3 tsp fresh chicken broth each Sugar 1 2 tsp Salad oil 1 tsp Teach you how to make beef rice noodles and how to make beef rice noodles delicious (1) After boiling the sauce ingredients over low heat, add green onions, Strain out the ginger and leave only the sauce for later use.

2) Mix the beef slices and seasonings with the filling material first, then add the 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 white gauze on the rice roll stove, pour down 200 grams of rice roll paste, spread the filling of method (2) on the rice roll slurry in a straight line, cover and steam for 3 minutes, take it out, roll it into long strips while it is 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.

Cheong Fun Ingredients:

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.

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.

1. The production of rice milk.

Ratio: One pound of rice with 800 grams of water, rice should use old rice.

Method: 1. Before making rice milk, the rice should be cleaned twice and then soaked in water (covering the rice), and the minimum soaking time is three hours, and the maximum is 10 hours, according to the local weather.

2. After soaking, mix the corresponding proportion of water to grind.

3. Add 50 grams of corn starch after grinding, dissolve the corn starch with 100 grams of water, pour it into the rice milk and stir well, and then add 100 grams of wheat starch. Wheat cornstarch is dissolved with 150 grams of warm water (about 50 degrees).

4. Pour in the rice milk and stir for about 2 minutes, add 5 grams of salt and 10 grams of cooking oil and stir well.

Second, the production of garlic sesame oil.

Slice the ginger, mince the garlic, cut the green onion, put the salad oil into the pot and cook it until it is hot, then add the above prepared ingredients. Fry until golden brown and remove it.

3. Treatment of lean meat.

First of all, put the lean meat into a pot with minced dumplings in a meat grinder, add a little minced ginger and minced garlic, an appropriate amount of chopped green onions, an appropriate amount of salt, an appropriate amount of pepper, an appropriate amount of chicken powder, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, and an appropriate amount of cornstarch, then add water and stir well, and marinate for 10 minutes.

Fourth, the production of special soup for rice rolls.

Preparation: 500 grams of water. 10 grams of raw shiitake mushrooms (chopped), 5 grams of minced ginger, 5 grams of minced garlic, 6 grams of salt, 4 grams of pork bone broth powder, 3 grams of sugar, 7 grams of dark soy sauce of straw mushrooms, 10 grams of oyster sauce, 5 grams of chicken essence, 2 grams of sesame blended oil, 2 drops of premium sesame oil, 10 grams of corn starch.

1. Put the water in a basin, add the mushrooms, minced ginger, minced garlic and salt and bring to a boil over high heat.

2. Turn down the heat and add the pork bone broth powder, meat essence powder, oyster sauce, dark soy sauce, chicken essence and sesame oil.

3. Bring to a boil over high heat and add cornstarch. Dissolve the cornstarch in a little water, stir well in the soup, bring to a boil and turn off the heat.

4. Add 2 drops of premium sesame oil and stir the soup.

Note 1: It is normal to pour the rice milk in the drawer in the first few drawers when you try it, and you can try a few more pumps.

2. When making rice rolls, you must wait for the rice milk on the drawer to bubble before it can be scraped out, if there is no foaming, it means that the time has not arrived, and it is useless to scrape it out, the general time is about 20 seconds.

3. The seasoning of this rice roll technical formula should be added reasonably, and it should not be excessive, otherwise it will not have the effect of increasing flavor.

Cheong fun is as white as jade, thin as paper, smooth and slightly tough, delicious, and can be made in just a few minutes, so let's try it.

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

Don't make cold skin, try this cheong fun made from pure rice.

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!

Rice rolls, Cantonese breakfast to carry the bully.

1. Mix the rice rolls and water in a ratio of 2:5.

2. Pour the adjusted slurry into the oiled chassis and sprinkle the adjusted egg liquid and chopped green onions.

3. Bring the water to a boil, steam the slurry in a pot on the chassis until the slurry is transparent and foamy, and roll it up with a scraper.

4. Mix the sauce, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, and water starch.

5. According to personal preference, cut the rice noodles into sections and pour the adjusted sauce on them.