The first course, pork intestine powder
raw material:
1000 grams of water-ground rice flour, 100 grams of corn starch, 40 grams of edible oil, 20 grams of salt, 1500 grams of cold water, 1000 grams of boiling water, 100 grams of corn starch, minced pork, appropriate amount of oyster sauce, appropriate amount of steamed fish sauce, appropriate amount of thirteen spice powder, appropriate amount of minced green onion, vegetable heart (blanched)
Requires 1,000 classic recipes, more than 1,000 snacks and 500 sauce recipes,
method
1: Mix rice flour with cold water to make rice milk.
2, corn starch and corn starch into a paste, boiled with boiling water into a powder paste, after boiling, add rice flour, add salt and appropriate amount of oil to mix into mixed rice milk.
3, white sand cloth spray water on the steaming drawer, mixed rice milk spread on the steaming drawer, about 1.5 mm thick.
4: Steam on high heat for 4 minutes
5: While steaming powder, start the pot and boil the oil, add minced green onion, minced pork, oyster sauce, steamed fish sauce, thirteen spices and stir-fry the minced pork
6: After steaming for 5 minutes, open the pot and roll up the fried meat on the flour skin, roll it into cut sections and plate it with the blanched vegetable core and sprinkle the juice around the edge.
The second course, the original powder sausage
500 grams of water milled rice flour, 50 grams of corn starch, 20 grams of raw oil, 10 grams of refined salt, 750 grams of water, 500 grams of boiling water, 50 grams of corn starch, two vegetable hearts (blanched)
method:
1. Mix the rice flour with water into a slurry and set aside.
2, the corn starch and corn starch mixed with a small amount of water to prepare a thin paste, and then use boiling water to make a powder paste, after cooling with rice flour mixed with fine salt, raw oil mixed evenly.
3, with a wet white cloth spread in the cage drawer, the intestinal powder is poured on the white cloth spread, its thickness is about 2.5 rich rice is better, steaming for about 3 to 4 minutes to take out from the top to the bottom rolled up into the pig intestine-like vegetable heart around the edge sprinkled into the sauce.
The third course, fresh shrimp intestine powder
Appropriate amount of shrimp, appropriate amount of green onion, 50 grams of sticky rice flour, 30 grams of flour, 8 grams of horseshoe flour (2 grams of error is allowed), 140 grams of water, appropriate amount of oil, appropriate amount of salt, 2 vegetable hearts (blanched)
1, prepare the shrimp, shell, pick the shrimp intestine shrimp line, cook and set aside, cut the finely chopped green onion and set aside.
2, prepare sticky rice flour, powder, horseshoe powder. Mix the powder in proportion and add water to form rice milk
3, rice milk add salt and an appropriate amount of oil, add salt is to make the taste of the intestine steamed out of the taste is not too light salt amount than the usual proportion of cooking is smaller.
4, put water in the pot, boil, the water should always keep boiling with steam. Steamer, be sure to lay flat.
5: Steam the dish first, and then coat it with oil.
6: Scoop in a small spoonful of rice milk, push clockwise or counterclockwise or obliquely, push evenly, immediately put into the steamer, cover the lid.
7, the powder skin is fixed, you can add green onions, and then wait for tens of seconds.
8: Find a scraper and roll it up slowly and wrap the cooked shrimp.
9: Put the blanched vegetable hearts on the plate and pour in the juice.
The fourth course, sesame sauce intestine powder
Water ground rice flour 350 g, corn starch 35 g, oil 14 g, salt 7 g, cold water 525 g. 350 grams of boiled water, 35 grams of potato starch, appropriate amount of sesame sauce, appropriate amount of boiled water, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of minced chives
1: Mix rice flour with cold water into rice milk and set aside.
2, potato starch and corn starch into a paste, blanch with boiling water into a powder paste, after cooling, add rice flour paste, and then add salt and oil to serve.
3: Spread the white drawer cloth dipped in water on the steamer basket, and push the mixed rice milk on the steamer basket, about one dollar coin thick.
4: Steam on high heat for 6 minutes, then roll up and set aside.
5: Mix the sesame sauce with cold boiled water, salt and sesame oil and pour well on the cut and plated intestine powder with chives to make pork intestine powder.
Fifth course, beef sausage powder
1500 g of water-ground rice flour, 150 g of corn starch, 60 g of oil, 30 g of salt, 2250 g of cold water, 1500 g of boiling water, 150 g of potato corn starch, beef filling, black pepper paste, oyster sauce, vegetable hearts (blanched)
1. Water milled rice flour and boiling water are mixed into thin rice milk.
2, potato corn starch and corn starch into a paste with boiling water to form a starch paste, after completely cooling, add dilute rice flour paste, add salt and oil into the pulp.
3: Spread water on the steamer basket and spread the pulp on the steamer basket for about 5 minutes. At the same time, stir-fry the beef filling with black pepper sauce and oyster sauce.
4: After steaming for 5 minutes, take the lid of the pot and spread the fried beef filling on the powder skin, then roll it up from top to bottom and cut the vegetable hearts and drizzle the juice.
The sixth course, corn leek fresh meat sausage powder
Water ground rice flour 300 g, corn starch 30 g, oil 12 g, salt 6 g, cold water 450 g boiled water 300 g, potato starch 30 g corn kernels, leek segments, fresh meat filling, oil and salt, ginger juice, chicken juice, white pepper powder.
1. Mix water milled rice flour with cold water into a slurry.
2, potato starch and corn starch into starch paste, boiled water into starch paste, cooled and added rice flour, add salt and oil to mix starch rice milk.
3: Dip the white cage drawer cloth on the steamer basket horizontally, mix the starch rice milk spread on the steamer basket, and then raise the pot to burn the oil, add fresh meat filling, corn kernel salt, ginger juice, chicken juice, white pepper, leeks and stir-fry well.
4: Steam on high heat for 6 minutes, then remove the lid of the pot and spread the filling on the skin of the intestinal powder, roll it up, and you can do it.
Sauce:
Prepare 100 ml of sausage flour soy sauce, 15 ml of umami sauce, 15 ml of fish sauce, 15 ml of oil consumption of sugar 30 g, 25 g of green onion cut into sections, soy sauce, 1 egg white, 5 g of salt, 5 g of chicken essence, 5 ml of oil.
soy sauce:
The soy sauce of the intestinal powder needs to be specially made, and it is prepared 200 grams of light soy sauce, 5 grams of chicken essence, 15 grams of sugar, 30 grams of onions, 10 grams of minced shallots, and 200 grams of white water.