Hong Kong-style fried sausage

In Hong Kong, rice rolls are a common food in traditional porridge, noodles and rice restaurants.
There are many kinds of rice rolls, such as mandarin duck rice rolls, roasted pork rice rolls, egg sausage, vegetarian sausage (shrimp rice rolls), fresh shrimp rice rolls, beef rice rolls, fish rice rolls, pork sausage rolls, etc.
Usually, we eat rice noodles for breakfast, with dried shrimp and chopped green onion added on the surface. The reason why the sausage is called vegetarian sausage is not because it is vegetarian, but because there is no stuffing in it. Generally, vegetarian rice rolls are packed with vegetarian vegetables and do not put in ingredients such as dried shrimps and eggs.
If you wrap fried ghost in the rice noodles, it becomes a special snack fried two. If you wrap other fillings, you can make other rice noodles. As long as you learn to make vegetarian sausage, you can add fillings to make other rice noodles according to your preference. When eating, cut it according to the length you like. If you want to eat, add sesame paste, sweet paste or hot sauce and other seasonings you like.
Sausage vermicelli skins are steamed with cloth. Now most of them use machines to make finished skins. In the past, the ancient method was to sprinkle dried shrimp and chopped green onion before the skins were formed, or wrap other fillings. The rice noodles made in this way will not come loose.
Generally, steamed rice noodles are very slippery as long as the formula is correct. They can be slid onto a long board and directly slipped into the mouth. The other is fried rice noodles, which are relatively more fragrant.
The combination of rice noodles with sauce is very important. Under normal circumstances, they will be eaten with sauce. Sweet sauces will be flavored with sesame paste and sesame paste, and a little peanut butter and sugar will be added to make sweet sauce. Flax and sesame are completely two things. Although they both belong to the same family and genus, sesame is bigger and has a completely different taste. Don't confuse it.

Recipe Recommendations

rice noodle 150g
cornstarch 75g
glutinous rice flour 20g
shrimp 75g
water 600g
onion appropriate amount
Xiaotangcai appropriate amount
cornflour appropriate amount
sesame oil appropriate amount
sugar appropriate amount
sesame paste appropriate amount
salt 3g
soy appropriate amount

other
fried
several hours
senior

Steps for Hong Kong-style fried sausage

Add rice noodles to the bowl. (It is not recommended to grind it yourself unless you have a professional mill. If the powder you make from an ordinary grinder is not fine enough, the taste will not be so delicate and smooth)

Add glutinous rice flour and corn flour, and a spoonful of salad oil and stir well (the addition of salad oil will make the rice flour smoother, and must be added when dry powder, it will be difficult to stir well after adding water).

Slowly pour water from the side while stirring. (Be sure to stir on one side to one side so that it will be uniform. Also, use an egg beater instead of chopsticks, as if you use chopsticks, the grains will pick up).

Stir well the water and powder into a slurry and set aside for later use.

Put a small amount of oil in the pan and heat it slightly without smoking or bubbling.

Pour in the paste and stir well again before pouring into the pan (because just stop stirring will make the paste at the bottom thicker, so stir well before pouring into the pan each time.

Put a low heat in the pan and prepare the dried shrimps that have been washed and dried in water.

When the paste is slightly shaped, but when the surface is still soft, sprinkle evenly with dried shrimp and chopped green onion. Don't sprinkle too densely, otherwise it will easily break when rolled.

Add a little raw flour paste to the surface, and then turn the pan around to make the paste uniform. Don't add too much to avoid it being too thick.

Cover and simmer for one minute. (Time is indispensable, which affects the taste)

Turn off the light fire and open the lid.

Roll it up. When rolling, use a wooden shovel or silicone shovel to roll it, rather than chopsticks or metal shovel. This is the process of rolling the rice flour. In this way, roll it up and make it and place it on a plate for later use.

Cut the prepared rice noodles in half and place them in a hot oil pan and fry them.

Put the rice flour in the pan with clearance so that it can be easily turned.

Fry over low heat until it smells like rice and then turn over.

After frying both sides, you can start the pan.

Just add the scalded Xiaotang vegetables, place on a plate and drizzle with sauce, and serve. (There is a classic Cantonese sauce making method. Use a small spoon, 1 spoon of sesame oil, 3 spoons of soy sauce, and 1 spoon of white sugar. Use a large spoon to scoop a large spoon of sesame paste and a large spoon of sesame paste. Add a little water in a small pot and stir constantly over low heat to boil to the sauce. You must choose seafood soy sauce, or soy sauce produced in Guangdong or Hong Kong, and soy sauce produced in other places. You cannot choose from)