Guangdong shrimp sausage snack
By VicentaLakin
The intestine powder started in Tang Dynasty and originated in Zhaozhou (Today). Because it was unintentioned by a member of the Buddha's family named Hue Jie's family in Tang Dynasty Province, it was also called Hue Jie, Dragon Dynasty.[1] It was also called Brasil. It was a famous specialty meal in Western Guan, which was salted and sweet. It contained mainly pork, beef, shrimp, liver, etc., while the intestine powder consisted mainly of sugar-impregnated vegetables, and smelted ses。
Recipe Recommendations
- rice milk a pound
- pork or beef appropriate amount
- shrimp appropriate amount
- eggs a
- green vegetables 100g
- water 600g
- wheat flour 50g
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Guangdong shrimp sausage snack
1
A mix of 500 grams (i.e., 1 pound) of Old Bau and 600 grams of clean water was used for more than three hours (with the aim of absorbing the appropriate amount of water, producing more finer and longer operational life of the Mill)。2
The same amount of old rice and water is to be grinded, so that the speed of the slurry is to be even, or the heat of the milling machine can cause over-silver and affect the quality of the intestines。3
50 grams of barley flour to the appropriate amount of water, evenly applied to the milligram of step 2。4
The ratio of marmalade to magma is about 10:1 and salt is added. The drawers shall be filled with peanut oil or duck oil, and a suitable amount of raw dew may then be spread evenly into the drawers (with the appropriate addition of shredded meat or eggs, etc.), the thickness of which shall be 2.5 mm or so, and the fire shall be evaporated for about a minute, and the intestine powder shall be powdered from the beginning to the rear or from the back to the front。