Fresh shrimp and beef rice rolls
Ingredients: salt,high-gluten flour,shrimp meat,pepper,starch,green onion,ginger,yellow wine,oyster sauce,chicken powder,sesame oil,beef tenderloin,alkali noodles
Recipe Recommendations
- high-gluten flour 150 grams
- beef tenderloin 80 grams
- shrimp meat 80 grams
- starch appropriate amount
- alkali noodles appropriate amount
- green onion 5 grams
- ginger 5 grams
- oyster sauce 5 grams
- chicken powder 2 grams
- yellow wine appropriate amount
- sesame oil appropriate amount
- salt 1 grams
- pepper 1 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh shrimp and beef rice rolls
1
Use appropriate amount of cold water to combine the flour into a dough.
2
Just moderate soft and soft.
3
Put half a basin of cold water in a steel basin that meets the surface.
4
Wash your face with your hands and knead the dough back and forth.
5
After a few minutes, wash all the starch in the dough into the water, leaving the gluten behind. Take out the gluten and use it for other purposes. Leave the basin mixed with wheat starch and let it sit for 1 hour to naturally precipitate.
6
Add Shaoxing wine into the beef slices and shrimp meat respectively, grab well with your hands and marinate for a while.
7
Put a little shredded green onion and ginger into the shrimp meat and beef slices respectively. Taste the beef with oyster sauce, chicken powder, pepper powder and 1 drop of sesame oil.
8
Use pepper powder and chicken powder to taste the shrimp meat, and finally add a little starch in each and grab well.
9
Leave the flour basin containing wheat starch to stand for 1 hour.
10
Gently decant the clear water above.
11
Put a little alkali flour in the slurry and stir well.
12
You can use a stainless steel disc or a round baking plate for the spinner. I use a nine-inch round cake baking plate. Brush a thin layer of cooking oil on the plate with oil and apply it evenly.
13
The water in the pot comes to a boil.
14
Place the disc in water and preheat, blanch slightly for 1 minute.
15
After the plates are preheated.
16
Spoon a spoonful of wheat starch paste and place it on a plate and shake well.
17
Cover pan for 1 minute.
18
You can take it out.
19
Put the removed disc into a cold water basin and cool the bottom of the plate with cold water.
20
Then remove the powder skin with your hands and make it one by one according to this method.
21
Put fresh shrimp and beef on the prepared vermicelli.
22
Then gently roll them up with your hands and make them roll.
23
Put the rolled meat and shrimp into a plate, steam for 7-8 minutes on high heat, and serve on the plate.
24
It can be served with your favorite dipping sauce, such as fresh soy sauce, balsamic vinegar, or Sanhe oil.Fresh shrimp and beef rice rolls Make Tips
1. Using this method, you can also make Northeastern wide starch noodles and Beijing-style cold tossed mung bean sheets; simply using mung bean slurry as the ingredient. It is best for home consumption in the summer! A reminder to everyone: many bean jellies sold outside contain added coloring, so it is more reassuring to make them yourself. You can eat the homemade ones with confidence—I guarantee you won't need to see a doctor.
2. These starch rolls should preferably not be rolled too tight; keeping them a bit loose is better. Cantonese rice noodle rolls are white, whereas this version is semi-transparent and has a chewier texture.