Cantonese shrimp rice rolls
By RoseAdams
Because I have never traveled far, I can only learn about some local snacks and specialty snacks from other places from media magazines, the Internet and the space of various bloggers. Guangdong-style dim sum is very famous. No matter which star-rated hotel you are in, Cantonese and Guangdong-style dim sum are also regarded as signature dim sum. Before making this dim sum, I searched a lot of information online, from the ingredients, formula, production process and seasonings. It is particularly important. Making this snack well may seem simple, but it is actually a technical job. This was my first time trying it and it looked a little rough, but because of the sauce. I barely passed the pass and continued to work hard in the future.
Recipe Recommendations
- salty and fresh
- braised
- several hours
- ordinary
Steps for Cantonese shrimp rice rolls
1
Pour the dried rice into a small pot and add the delicious sauce.
2
Add Meiji spicy sauce.
3
Pour in the water used to soak mushrooms.
4
Bring to a boil over low heat and add chopped green onion.
5
Remove from the heat and drizzle it like sesame oil.
6
Soak the mushrooms for an hour first, and soak the sea rice with water for later use.
7
Remove the head and tail of the shrimp, use a toothpick to remove the shrimp line, and then cut the shrimp and mushrooms into diced pieces respectively.
8
Put the rice noodles and water on the plate, add some salt and a few drops of salad oil, and stir well.
9
Prepare a plate. Instead of brushing salad oil first, I make pizza plates.
10
Bring a pot of water to a boil and heat the plate slightly. Then pour in a small teaspoon of flour paste, simmer for 30 seconds, then add shrimp and diced mushrooms.
11
Cover the lid and simmer for 2 minutes. When the rice flour skin is a little bubbly and transparent, turn off the heat and take out the plate. Wait until it cools slightly, add the coriander, gently lift it up with your hands, roll it up and set on a plate.
12
Pour the prepared seasoning on top of the sausage.Cantonese shrimp rice rolls Make Tips
Making rice noodle rolls generally requires special tools. For home cooking without such tools, ordinary plates or cheesecloth can be used instead. However, to make it easy to lift off, the plates must be oiled. Also, adding salad oil to the batter helps the final product look better. This is a restaurant-style rice noodle roll recipe. If you don't have rice noodle roll flour, you can mix rice flour with cornstarch. The usual ratio of flour to water is 1:3, but my mixture here is 1:2. Characteristics: Soft, moist, and smooth; white, sweet, and fragrant; not greasy.