What material is cheong fun skin made of?

Cheong Fun Skin is made with clear noodles. The so-called flour (Cheng noodles), also known as wheat flour noodles, is a flour processing to wash away the gluten, and then the washed gluten powder is precipitated, the water is filtered dry, and then the precipitated powder is dried and ground finely. (Its characteristics:.)

The color is white, the noodles are smooth, the noodles are translucent, crisp and refreshing, the entrance of steamed products is smooth, and the fried products are crispy). It is generally sold in supermarkets, or in food stores and flour stores.

Casings. casing

A product made from scraping the large and small intestines of domestic animals. It is mainly used as a coat for filling sausages and enemas; Sheep casings can also be made into guts, which are used to make tennis racket strings, bowstrings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to the category of animals.

According to the part, there are large casings and small casings. The intestine is divided into four layers: mucosa, submucosa, muscular, and serous membrane from the inside to the outside. According to the different requirements of livestock and processed products, the treatment of the upper four layers is also different.

A good quality casing should be tough and translucent.

A tough, translucent film made by scraping the large and small intestines of domestic animals. According to the livestock category, it can be divided into three categories: pig casing, sheep casing and cattle casing, and can be divided into small casing and large casing. It is mainly used as a coat for filling sausages and enemas; Sheep casings can also be made into guts, which are used to make tennis racket strings, bowstrings, musical instrument strings and surgical sutures.

China has been processing casings for more than 100 years, and pig casings are mostly produced in East China and Central China; Sheep casings are mostly produced in North China, Northeast China and Inner Mongolia. Originally only used for bowstrings and strings for playing cotton, the production was limited. In the early 20th century, factories were set up in Tianjin, Beijing and other places for processing and production, and soon became an important export material for China.

The intestine can be divided into four layers: mucosa, submucosa, muscular and serous from the inside to the outside. When processing the salt casing of pigs and sheep, only the submucosal layer is left, and the other 3 layers are scraped off; When processing the dry casing of pigs and sheep, part of the mucosa is retained in addition to the submucosa; When processing beef salt and dry casings, only the mucous membrane is removed and the other three layers are retained. The processing process of salt casing is roughly as follows:

Wash the fresh sausage, soak for 18 24 hours and then peel and scrape. Then rinse it clean, fill it with water for inspection, cut off the damaged cavernous intestine section, make a handful of every 5 or 10 (total length of about 90 meters), and salt it with about kilograms of refined salt for a day and night, that is, it becomes a semi-finished light intestine. The bare sausage is further processed after rinsing, inspecting, scraping, salting, draining, etc., to become a finished product.

The processing process of dry casings is roughly similar, after peeling and scraping, add 5 liters of sodium hydroxide solution per 70 80 sticks and stir well to remove grease; Then rinse, every 100 meters with refined salt kilograms of salt salted for 12 24 hours, then washed to remove salt, dry, flattened, can be bandaged into a hand, packed **. The texture of high-quality pig casings is thin and tough, transparent and uniform (thick sheep casings are preferred); Salt casings are light red, white, or milky white. Dry casings are mostly pale yellow; It has a certain aroma.

Mainly sticky rice flour.

Cheong Fun Practice.

1.With water and sticky rice flour, the ratio is approximately: 1; Use a little water to mix corn flour and corn starch into a thin flour slurry, then pour boiling water into the thin flour slurry and blanch it into a paste, mix it with the rice milk on it after cooling, add salt and raw oil and stir well.

The cheong roll slurry is ready.

2.Scoop the rice flour slurry onto the flour rack, add the ingredients, steam it over a high heat for 3-4 minutes, take it out, roll the steamed flour slices into a pig intestine shape, and cut it into segments.

3.Drizzle with seasoned light soy sauce and eat (seasoning light soy sauce method: light soy sauce with cold boiled water, the ratio is 5:3, then add sugar, the amount depends on whether you like it sweet or not).

Note: 1Most people rarely buy powder racks at home, so you can use a larger flat-bottomed shallow dish instead.

3.The powder flakes are preferably thin, and the thickness is better than the left and right.

The buried materials needed for rice noodles are: rice paddles, pork or beef, shrimp, vegetables, eggs, etc., you can add what you like, and add rice paddles and other ingredients to the ** and cook Sun Du in the water. Stuffy Ants.

The ingredients for cheong fun are corn starch, appropriate amount of oil, appropriate amount of soy sauce, and salt. Then you can add meat, eggs, corn, etc. to your taste.

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

Method: The production of rice roll is very simple, spread a white cloth on the large mesh sieve and the forest, pour the rice milk of the ground celery vertical mu on the white cloth fiber reed, 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 the plate, and pour it with cooked peanut oil, light soy sauce and spicy sauce.

There are a lot of rice noodles, such as rice noodles, oil, salt and vinegar, soy sauce, meat, and vegetables.

The ingredients and methods of cheong fun are as follows: Ingredients: sticky rice noodles, corn starch, minced pork, leeks, appropriate amount of oil, garlic, appropriate amount of soy sauce, salt, concentrated chicken juice.

Filling: 80 grams of pork in front of the pig, half a teaspoon of salt, a little chicken essence, a little ginger, a little minced green onion, 1 teaspoon of cornstarch, a little dark soy sauce, 1 teaspoon of cooking wine, an appropriate amount of mung bean sprouts, flavor: 2 tablespoons of light soy sauce, half a teaspoon of umami sauce, half a teaspoon of oyster sauce, a little sugar, an appropriate amount of minced green onion, 1 tablespoon of sesame oil, 15 grams of pure hail water.

Generally, beef slices, pork slices, eggs, shiitake mushrooms, green vegetables, and shrimp meat are required.

Filling: 80 grams of pork before the New Year, half a teaspoon of salt, a little chicken essence, a little ginger, a little minced green onion, 1 teaspoon of cornstarch, 1 teaspoon of cooking wine, appropriate amount of mung bean sprouts, flavor: 2 tablespoons of light soy sauce, half a teaspoon of umami sauce, half a teaspoon of oyster sauce, a little sugar, an appropriate amount of minced green onions, 1 tablespoon of sesame oil, 15 grams of purified water.

It is made of rice, and the rice is ground into powder.

Summary. Hello, it is possible to make sausages with pork rinds.

Hello, it is possible to make sausages with pork rinds.

The specific operation steps are as follows: Ingredients: 800 grams of pork for 2 people, 1 green onion, 1 egg, 15 ml of scallion oil, 1 star anise, 180 grams of sweet potato starch, 15 ml of oyster sauce, 15 grams of salt, 3 grams of pepper, 30 grams of pepper water, 1 piece of ginger, Step 1:

First, cut 800 grams of panax notoginseng fat and lean pork into small pieces. Use a meat grinder to grind into minced meat Step 2: Put the residue into the plate, add green onions, minced ginger, pepper, and pour in some scallion oil to cool.

Step 3: Add an appropriate amount of salt to return oil, an egg, 180 grams of starch, and add cooled pepper water. Stir with chopsticks in one direction.

Step 4: Wash the pig casing with water, and tie a knot on the funnel of the enema. Step 5:

Then write it down in sections, and if you see bubbles, prick them with a needle. Step 6: Dry the casing outside the window for 24 hours to allow the casing to dry.

Hello, any more questions?

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.

1.Introducing cheong fun.

Cheong fun, also known as cheong noy, is one of the famous snacks in Guangdong and is also distributed in other regions. It is a food made from rice milk, usually with ingredients such as lean meat, shrimp, siu mai, glutinous rice sausage, etc., with a soft taste and melts in the mouth. So, what kind of material is cheong fun made of?

2.Raw materials for making cheong rolls.

The main ingredient of cheong fun is rice milk, which is made by mixing rice and water and grinding. When making rice rolls, you need to steam the rice milk, then pour it into the **, blend it layer by layer with a spatula, and cut it into a uniform rectangle after cooling, becoming the skin of rice rolls.

3.Tools needed to make cheong fun pie.

Some special tools are required to make cheong fun, including cheong noodle steamers, cheong noodle molds, scrapers, etc. Cheong Fun Steamer is a type of steamer with multiple layers that can steam multiple servings of Cheong Fun at once. The cheong fun mold is designed to make the shape of the cheong noodle, which can make the cheong noodle skin drawn into a uniform width and thickness.

4.Steps to make cheong fun.

First, the steamer is heated to a boiling state, then the rice roll mold is placed in the steamer and the rice roll skin is placed inside the mold. Then put the mold on the top layer of the steamer, cover the steamer lid, and steam it for 2-3 minutes over a high fire. Finally, the cheong fun skin is smeared with the right color and seasoning, and various ingredients are added to make a delicious cheong fun.

5.The taste of cheong fun is jealous and poor.

The production skills of cheong noodle skin and the combination of seasonings directly affect the taste of cheong noodle. Generally speaking, the skin of cheong fun should be thin and tough, not too thick, otherwise it will affect the taste. There are a variety of seasonings that can be matched according to personal tastes and preferences, and ingredients such as shrimp, chicken, leeks, and glutinous rice sausages are usually placed, each of which brings a different texture and taste.

6.The nutritional value of cheong fun.

Cheong fun is a low-fat, low-calorie food that contains no cholesterol and fat, and is rich in nutrients such as starch, protein, and B vitamins to help replenish the body's energy. At the same time, the ingredients in cheong fun, such as shrimp and chicken, are also rich in protein and various nutrients, which are beneficial to health.

7.Refer to the recipe wide skin.

Here's a simple recipe for making cheong fun::

Ingredients: rice, seasoning, lean meat, leeks, shrimp, glutinous rice sausage.

Steps: Mix the rice with water and cook it, mix it with a little spice, and grind it to become rice milk. After the rice milk is steamed, let it cool and let it peel off into the rectangular rice rolls.

Thinly slice the lean meat and chop the leeks for later use. Put the rice rolls in a steamer basket and steam them, take them out and spread them on a plate, and put the ingredients on them.

8.Summary.

Cheong fun is a snack with simple ingredients and complex preparations, and its production process requires certain skills and professional tools. However, cooking cheong fun is not difficult, just master the basic steps and techniques to try your hand at making a delicious cheong fun at home.

Adding a little starch and gluten source D type can make the rice roll more elastic.

Here's how to make cheong fun:

1. Put water into the pot, set up a flat-bottomed steaming tray and cover it with a lid and boil the water over high heat.

2. While waiting for the water to boil, prepare the ingredients and stir the powder with water and a little oil to make rice cereal.

3. After the water is boiled, brush the plate with a layer of oil.

4. Put the rice milk of rice noodles on a plate, stir well, then add your favorite fillings, such as meat, eggs, vegetables, etc., and sprinkle with green onions.

5. Cover the pot with a lid, steam it with maximum heat for 2-3 minutes, and when the lid is lifted, the rice rolls will be cooked when they are foamed.

6. Scrape some oil on the scraper and slowly scrape the rice rolls.

7. After serving, pour a little light soy sauce and oil, and you can eat.