Chinese Food
The secret recipe of Cantonese sausage with sauce
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The spaghetti originated from the Han traditional snacks in Guangdong Province. As early as the late Qing Dynasty, the sound of selling spaghetti had been heard on the streets of Guangzhou. At that time, there were two kinds of sausage powder: salty and sweet. The stuffing of salty sausage powder mainly consisted of pork, beef, shrimps, pig liver, etc. while the stuffing of sweet sausage powder mainly consisted of sugar soaked fruits and vegetables, mixed with fried sesame seeds. Up to now, the sausage is the most common breakfast in Guangzhou, especially the egg sausage. Good intestines powder is crystal clear, Q bullet does not stick to teeth. The skin is thin but not broken. The sauce is delicious and fragrant. So it can not be made only by sticky rice powder. The sauce is not made by raw extraction and water. A really good intestines powder can not be careless. The formula I designed is based on Guangzhou's famous Yinji bowel powder (don't ask me how I got it. It's my secret) and simplified into a practical family formula without reducing the taste. The size of this paste is about 10 plates of intestinal powder. My plate is 24.8 * 19cm
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Garlic is very fragrant. If not, onion can be used instea
Step2:Sliced garlic, sliced garlic seed, sliced ginger, sliced coriande
Step3:Stir fry garlic, ginger and single garlic in hot oi
Step4:Add chicken soup. There is no ready-made chicken soup that can be boiled together with the chicken skeleton. It's only about an hour. It's only about ten minutes with ready-made chicken soup. Boil it with a small fire
Step5:Boil the flavor of single garlic in the soup and then put it in the coriander for another five minute
Step6:Add fresh soy sauce, such as wangzi soy sauce, Yuji soy sauce, Meiji soy sauce, etc. add old soy sauce, oyster sauce, honey, fish sauce, chicken essence (in fact, you don't need to put them). Mix wel
Step7:Remove the dregs of soup. The sauce with all kinds of flavors is ready. The sauce can't be used up for a meal according to my quantity. It can be put into a fresh-keeping box and refrigerated. I usually do more of this.
Step8:At the same time of boiling the sauce, we began to mix the rice paste. Rice paste can be soaked in rice for more than six hours and then put into the mixer to make rice paste. The ratio of rice and water is 1-2. Clear noodles are the key to make the vermicelli crystal clear. Potato flour can make the vermicelli q-pop. Corn flour can make the vermicelli thin but not broken. Those vermicelli only made of sticky rice flour are rice husks. The thick skin is not q-po
Step9:Mix all ingredients of rice paste evenl
Step10:Break up the eggs (in Guangzhou, it's actually a plate of intestines powder and an egg. Just beat it in and stir it up. Because I make a small plate at home, so I break it up and use it all). Break up the minced meat with some water. Cut the lettuce leaves (because I didn't buy them at home today, I didn't shoot them
Step11:Prepare the vermicelli plate, scraper, salad oil and brus
Step12:Oil the plat
Step13:Pour the rice paste. Not too much. My medium plate is about 35g. Use a spoon to make the paste even
Step14:Pour on the eggs. You can make the sausage with less powder
Step15:After boiling the water and air in the steamer, put it into the bowel powder plat
Step16:Steam until it's bubbling. It's just time for you to prepare another plate
Step17:Sausage is to sprinkle minced meat on the powder. The lettuce can be put in at this time. Put it in the steamer and take it out like egg sausage
Step18:Use a scraper to roll up the vermicelli. Put it on a plate. Make two plates alternately and prepare breakfast for one family soon
Step19:One egg and one eg
Step20:
Cooking tips:There are skills in making delicious dishes.
