The practice of Cantonese intestinal powder_ 【Rabbit Love Kitchen】 Cantonese -style intestinal powder

【兔子爱厨房】广式肠粉的做法

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[Hong Kong -style tea restaurant and morning tea often often To eat a food, although it is slightly cumbersome and the tools are difficult to find, it is not difficult for all difficulties as food. \”

The details of the ingredients

  • ] Main ingredient
  • Intestinal powder pre -mixing powder
  • 100g

  • Beef 100g

Shrimp

100g

    Auxiliary material

  • Affairs

  • ]
  • Soy sauce

  • Affairs
  • Salt

  • A moderate amount Ginger tablets
  • A moderate amount

  • Starch [123 ] 1 spoon
  • Onion A little
  • Egg 1
Original flavor

  • steaming process
  • Half an hour time consumption
  • Ordinary difficulty
  • The method of the practice of Cantonese -style intestinal powder

  • 【兔子爱厨房】广式肠粉的做法步骤:1 1

    Fresh shrimp peeled off the shell, beef, and then pickled.

  • 【兔子爱厨房】广式肠粉的做法步骤:2 2

    The method of pickling shrimp and beef is the same: cooking wine, soy sauce, starch each, add two slices of ginger slices , A spoonful of edible oil, mix well.

  • 【兔子爱厨房】广式肠粉的做法步骤:3 3

    Intestinal pink rice slurry: The ratio of the powder and water I use is 1: 2.5, stir the spare settlement well Essence

  • 【兔子爱厨房】广式肠粉的做法步骤:4 4

    Boil the water, choose a thin baking tray, brush the oil, pour the intestinal powder rice slurry and Egg solution.

  • 【兔子爱厨房】广式肠粉的做法步骤:5 5

    Put the baking sheet into the steamer of boiling water and steam the water in the middle of the water, and the intestinal powder pulp in 10 seconds in 10 seconds and then Coistrise, then put the shrimp, beef, cover the pot, steam, and then roll the steamed intestinal powder with a scraper or shovel to get it!

  • 【兔子爱厨房】广式肠粉的做法步骤:6 6

    Add the sauce and sprinkled with green onions^_^

    123]

Tips

1. The steamer must be thin and thin, so it is easy to be heated, fast, and keep the skin and filling tenderness;

2. Egg eggsIt is a halide with personal preference;

3. The sauce can use the ready -made low -salt soy sauce.

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