Shrimp intestine powder
By VicentaLakin
Seeing the pictures of the top cooks making intestinal powder, it's not easy to make intestinal powder, and there's a strict requirement for the thinness of the scale of rice powder and for the control of the size of the fire; intestinal powder is a strange food to me, which I never ate, and I don't know what it tastes, but I see it in the senses as white as snow, thin as wings, crystals, which should taste good, and I like to eat it at once; intestinal powder is hard to mix, and I search for it, and some of the most basic things are glued and polished, and some of them have to use other powder, and this time I look at one of them, which is made with hard skin. It's hard for me to talk about intestine powder, because I don't know how to do it, just look at its appearance and feel its taste. It's probably a temptation for me to eat. It's also my dream of food, hoping that some friends can show me more and a little progress
Recipe Recommendations
- sticky rice flour 80 grams
- Chengfen 18 grams
- cornflour 2 grams
- mushrooms appropriate amount
- shrimp appropriate amount
- green vegetables appropriate amount
- salt appropriate amount
- egg white appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- ginger and garlic appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Shrimp intestine powder
1
Raw materials
2
Shrimp, mushrooms, green vegetables, and cut into small grains
3
And we'll put the relevant amount of water in the millet for an hour
4
Put three in a little bowl, with egg clean, salt, peppers
5
When the water's boiled, it's on the pan
6
Slurping the rice and pouring it into the disc, laying it down and steaming it in the pot for a few minutes
7
It's as good as it looks
8
Lightly remove the skin
9
Then put the mixed inner trap on the skin and roll it up
10
After a few cuts, put it in a plate and then put it in the steam pan for 8-10 minutes
11
When the garlic is cut to the end, the fragrance in the pan is sprouted with oil, and the rinding is the sauce
12
When the intestines are varnished, just pour the sauce on itShrimp intestine powder Make Tips
I summarized the following experience for making rice flour this time. When adjusting the rice paste, the water volume was a little small, and the rice paste was a little thick, which made it difficult to spread the rice paste evenly when putting it on the plate. If you put it too much, the flour skin is too thick. The finished product is not like the rice flour I saw. The skin is too thick and it doesn't feel slippery in my mouth. It's a little Q, but the taste is still OK. Finally, I think the rice paste should be thinner
In addition, the choice of the plate for holding the rice paste is very important. If you choose well, the rice paste will stick to the plate and the skin will not be peeled off. I use a point-redeemed pizza plate, which is very easy to use and is not sticky at all. If there is no, you can also brush the plate with oil
In addition, the choice of the plate for holding the rice paste is very important. If you choose well, the rice paste will stick to the plate and the skin will not be peeled off. I use a point-redeemed pizza plate, which is very easy to use and is not sticky at all. If there is no, you can also brush the plate with oil