What is Cheong Fun Formula? What are the recipes and ingredients for cheong fun?

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<> mince the pork and toss it with salt, chicken broth mix, a pinch of sugar and shallots.

Spread the pork and mung bean sprouts thinly on the dough and roll it up carefully.

After steaming, remove from the pan and pour the prepared sauce on top of it, and the cheong fun is ready.

A formula provides a prescription for the method and ratio of ingredients for a substance (e.g., medicines, coffee blends, caulking fillers). Rice rolls originated from Luoding, Guangdong, and have been spread throughout the country, according to geography (taste), the more famous ones are Xiguan rice rolls in Guangzhou, Hakka rice rolls in Meizhou, Chaoshan rice rolls in Chaozhou, Hekou rice rolls in Yunfu, and Ducheng rice rolls in Yunan.

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 recipe and practice are as follows:The recipe uses 50 grams of sticky rice flour, 50 grams of corn starch, 2 eggs, an appropriate amount of peanut oil, an appropriate amount of light soy sauce, and an appropriate amount of chopped green onions.

Pour the rice flour and cornstarch into a large bowl, add about 100ml of water, stir well and set aside.

Put an appropriate amount of peanut oil in a frying pan, and stir-fry the chopped chives until fragrant.

Then put an appropriate amount of light soy sauce and a little water to boil.

Cook the seasoning in a small bowl and set aside.

Use a large iron plate and touch it with a little peanut oil to avoid sticking to the plate.

Pour the prepared batter into a plate and steam for about two minutes.

Then next beat the eggs, cover the pan and continue steaming for a few seconds.

After steaming, roll up the rice rolls slowly, and continue to steam another plate until all the batter is steamed.

Recipe for cheong fun sauce: 3 taels of onion, 1 tael of dried shallots, 1 piece of ginger, 3 taels of green onions, 3 catties of water, 1 tael of dark soy sauce, 3 taels of chicken essence, 6 taels of monosodium glutamate and sugar, 2 taels of oyster sauce, 3 taels of fish sauce, 600ml of light soy sauce;

Preparation of cheong fun sauce:1Stir-fry chopped green onion and ginger with a small amount of oil until fragrant;

2.Pour in light soy sauce and bring to a boil and add water and other seasonings;

3.Cook over low heat for more than 15 minutes to filter out the impurities of the green onion residue;

4.When serving, the spoon of the cheong noodle sauce is kept clean, and the sauce will last longer.

Pour 150 grams of sticky rice noodles into a basin, add 450 grams of water and stir evenly, and then set aside to soak naturally for three to four hours, I only soaked for two hours to make the powder and water more even.

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Add salt, oil and corn starch and mix evenly to form a thin batter, and add light soy sauce, oyster sauce and sugar to the bowl.

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Bring the oil to a boil in a hot pan, scoop up the oil and pour it into a light soy sauce bowl.

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Prepare a raw oil broom scraper, prepare a plate for steaming powder, you can only use a pizza plate, non-sticky, use it well.

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Bring water to a boil in a pot and steam for a minute, then take it out and sweep the oil.

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Stir the batter and put it out, pour it into a pizza plate with oil, add the beaten eggs, add the minced meat, shrimp and lettuce and steam for a minute on high heat.

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How to prepare rice rolls:To make a successful dish of rice noodles, the key is to have hand-ground rice milk, the ratio of water to rice is 3:1, too thick is hard after steaming, easy to clump, too thin is steamed and cannot be formed, now the restaurant for convenience, mostly use sticky rice flour instead of rice milk, and then add clear noodles, corn flour and corn starch to improve its texture and taste.

Preparation method of rice roll slurry:1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn starch, 1 tael of clear flour about 4 catties of water, a little salt and oil, mix well, can not clump, add water at the time, rice flour pulling: pour the rice milk on the multi-layer steaming grid or cotton cloth, put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings, fasting can also be used, after steaming, roll into long strips, cut into sections and put on plates, generally cut into 3 sections.

Pour over the cheong fun soy sauce and serve.

Boil water in a pot and mix some of the starch paste with hot water at 70-80 degrees. In fact, the correct step in this section is to mix the starch with cold water in advance, then pour it into the hot water in the pot, and stir it into a paste constantly. As a result, I sprinkled the starch directly into the hot water and took a lot of pieces.

Add 40 grams of salt, 10 grams of sugar, 15 grams of MSG, 1 tael of green onion foam, 7 yuan of sesame oil, and the remaining part of dry starch to stir well, 3

Add the starch paste to the meat filling and continue to stir well.

Wash the casing with water and soak it for a short while. Fill the casing with 70-80% meat filling to make a meat sausage, and tie the ends of the casing tightly with cotton thread.

Boil in a pot under boiling water for 20-30 minutes, medium heat, the water temperature is not too high, and when boiling, there are bubbles in the ring of the intestine and prick it with a needle. When boiling the intestines, put an appropriate amount of salt in the water, and remove the intestines to dry. Heat the bottom of the pot, sprinkle with sugar and smoke for 6-7 minutes, take it out and cool thoroughly.

The rice flour, flour, corn starch and water are used, and their ratios are 1:9:1:50. Here's how:

Ingredients: 80g of sticky rice flour, 72g of flour (you can add 30g to 50g if you like a more elastic taste), 8-10g of corn starch, 400g of water (if the flour is increased, the water is also increased), 2-3 eggs, sauce (light soy sauce can be added with an appropriate amount of oil) Appropriate amount, appropriate amount of oil.

1. First of all, put all the powder into the basin first, then add the water and stir well.

2. Then beat the eggs into a whole egg wash and set aside.

3. Brush the flat pot with vegetable oil again, and then pour a thin layer of rice soup prepared before.

4. Then pour the egg wash on top, cover with a lid, and steam on high heat.

5. Steam for about three minutes, and see the skin bubbles, which means that it is fully cooked.

6. Finally, put the rice rolls up, then drizzle with the sauce, and serve.

The recipe for rice rolls is made as follows:

Feed with socks. Ingredients: 150 grams of sticky rice flour, 75 grams of sweet potato flour, 270 grams of water, 50 grams of fresh meat, 1 egg.

Excipients: lettuce, a green onion, a coriander, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of sesame oil.

1. Mix the powder and water first, and tell that the old state is a relatively thin slurry.

2. Prepare two stainless steel plates with flat bottoms and wipe them dry.

3. Wash and chop the lettuce, coriander and chives, chop the fresh meat into minced meat, and beat the eggs.

4. Put water in the steamer to boil first, and brush a thin layer of oil in the stainless steel plate to prevent sticking while the water is boiling.

5. Put two spoons of batter on a plate, sprinkle a spoonful of egg mixture and lettuce chives or something.

6. It's okay to sprinkle minced meat, or sprinkle minced meat and eggs, and put whatever you like.

7. Put it in a steamer with boiling water, steam it for about two or three minutes through water, open the lid and see that the big bubbles are cooked, wear heat-insulated gloves and take out the plate, and use a silicone spatula to turn up a corner from the side and roll it up.

8. Put it on a dinner plate, after everything is done, put a little oil in the wok, fry the remaining minced meat until fragrant, I also put the chili pepper to fry together, add water to boil, put soy sauce and oyster sauce to taste, add the remaining coriander and chives to boil again, and pour the juice on the rice rolls.

9. You can eat it beautifully.

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Rice rolls special powder proportion formula.

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The rice flour, flour, celery containing corn starch and water are used, and their ratios are 1:9:1:

50。The specific method is as follows: Materials:

80g of sticky rice flour, 72g of flour (you can add 30g to 50g more if you like a more elastic taste), 8-10g of cornstarch, 400g of water (if the flour is increased, the water will also be increased), 2-3 eggs, sauce (light soy sauce can be added with an appropriate amount of oil) Appropriate amount of smile, appropriate amount of oil.

1. First of all, put the Yuqing powder into the basin first, then add the water and stir well. 2. Then break up the eggs into a whole egg liquid and set aside. 3. Brush the flat pot with vegetable oil again, and then pour a thin layer on the prepared rice soup Qing-shaped grip.

4. Then pour the egg wash on top, cover with a lid, and steam on high heat. 5. Steam for about three minutes, and see the skin bubbles, which means that it is fully cooked. 6. Finally, put the rice rolls up, then drizzle with the sauce, and serve.

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Cheong Fun is a popular Chinese delicacy where the main ingredient is rice milk, and other ingredients need to be added to make it during the production process.

If you want to know the proportion formula of rice roll special powder, in fact, you can pat the dust to adjust it according to your own preferences and taste, usually the ingredients of rice roll powder mainly include rice flour and starch. The ratio of rice flour to starch will affect the softness and firmness of the cheong rolls.

Generally speaking, in 100 grams of rice noodles, the ratio between rice flour and starch is 5:1. This makes for a softer cheong rolls.

Of course, if you want to make a softer and glutinous rice roll, you can adjust the ratio of Mihetan powder and starch slightly; Conversely, if you want to make a firmer rice roll, you can change the ratio of rice noodles to starch to 4:1 or 3:1.

In addition to the ratio of rice flour and starch, the ratio of other materials also needs to be considered, such as the ratio of water and salt. When making intestinal powder, the right ratio of water and salt can enhance the taste of intestinal powder.

In short, the recipe for cheong fun is relatively simple, but to make a delicious cheong fun, the proportions need to be adjusted appropriately. Hope you find this information helpful! <>