[Breakfast practice]_Authentic practice_How to eat well
For southerners, eating sausage powder for breakfast is a very common thing.
But for the friends in the North, they may not know what is intestinal meal.
Today, we will introduce the practice of breakfast sausage powder, if you are interested, you can try it.
However, because the production of sausage powder is more complicated, I hope that everyone will do it after mastering a certain cooking skill, otherwise it is easy to fail.
Intestine flour, also called braised steamed intestine flour, is a kind of rice product, also known as pulled flour, rolled flour, pig intestine flour (because the intestine flour is shaped like a pig intestine). Cantonese-style intestine flour should be similar to northern cold skin.
Intestine powder is a very common snack in Guangzhou streets. Although few people make homemade intestine powder at home now, although we are not skilled enough, everything is everything, just for the classic deliciousness that has been precipitated by history.With respect and nostalgia.
Kitchen tools in ordinary households can also make tender and delicious sausage powder.
As long as you have a common steamer, cooking paper, cooking spatula, shredder, sieve and a smooth table, these are all you need.
The outer skin of the intestine flour is made by grinding rice into rice slurry and then processing. Therefore, the selection of rice is very important.
Rice for making intestinal flour must replace the indica rice in the south. This rice is a sticky substitute. After mixing with a small amount of salt, oil and water, the intestinal flour is very smooth.
There are many types of sausage powder. Add beef, eggs, pork, fish fillet, barbecued pork, churros and other main ingredients to the sausage powder, and then mix with other ingredients such as leek, mushroom, kelp, white fungus and lettuce, etc.Into different flavors of sausage powder.
Or put nothing at all, and it is Su Zhai Chang.
After the intestine powder is prepared, the soy sauce topped with it is also very particular. It must be made with good raw soy sauce, plus rock sugar, oil, chicken essence and appropriate amount of water.Eat smooth sausage powder.
Refining-making intestinal flour and taking indica rice (200g), elutriating it with running water, adding enough cold water, and soaking at room temperature for 12 hours.
Add the soaked indica rice to the crusher, and then add the same proportion of cold water to beat the indica rice into a uniform rice slurry.
Filter the smashed rice slurry with a finer screen to filter out the indica rice dregs that are bound to the particles in the rice slurry.
Add the filtered indica rice dregs to the crusher again, add an appropriate amount of cold water and continue to beat until all the indica rice dregs are made into a fine rice slurry.
Allow the finished rice milk to stand for about 30 minutes. After the rice milk has completely settled, drain all the clear cold water from the upper layer.
Then add salt (1g), oil (10ml) and cold water (400?
500ml), the amount of water to be added should be quantitatively determined according to the viscosity of indica rice. A small amount can be added first. If the sausage powder made is sticky and waxy, then the amount of cold water should be appropriately increased), and thoroughly mixed to make the sausage powder.Even if the rice milk is ready.
To make intestinal flour fillings, medium-sized fresh shrimp (100g), use toothpicks to insert from the shrimp forward to the middle, pick out the shrimp line, rinse with running water and cut into small pieces.
(When making beef and pork sausage powder, first cut the meat into small pieces or chopped into minced meat, and then add the right amount of rice wine, soy sauce, oil, chicken essence, salt, pepper and white sugar, etc.material.
) Wash the shiitake mushrooms, cut off the roots, and cut into thin filaments.
Put the shrimp and shiitake shredded into a small bowl, add Cantonese rice wine (5ml), salt (1g) and white pepper powder (1g), mix well to make a fresh shrimp sausage stuffing.
Tear glass lettuce (100g) into thin slices, rinse and drain.
The dipping sauce for preparing sausage powder can take an appropriate amount of dried shiitake mushrooms, soak them in warm water for about 20 minutes, and then remove the shiitake mushrooms. After the sediment in the water has settled, the water in the bowl is decanted to obtain the soy sauce.Needed mushroom water.
Add oil (30ml), raw soy sauce (150ml), old soy sauce (20ml), mushroom water (80ml) and rock sugar (50g) in a wok.
After boiling over high heat, turn to low heat and thoroughly cook the rock sugar until it melts. Then add chicken essence in the pot, mix well, and mix with the intestine flour.
If you feel that homemade soy sauce is cumbersome, you can use steamed fish soy sauce sold in the market instead, which is more convenient and quick.
Steamed sausage powder is poured into a steamer with a large amount of hot water, and placed in a cage drawer at the top, covered with a lid and heated with high heat.
Prepare a piece of cooking paper slightly larger than the size of the cage drawer. After the water in the steamer has boiled, open the lid and place the cooking paper on the cage drawer.
In addition to cooking paper, you can also use a smaller, tight, clean cotton cloth to steam the sausage powder, but the cotton cloth is slightly softer and the surface is slightly rougher than the cooking paper, which makes it difficult to penetrate when scraping the sausage powder.
And before steaming the next piece of intestines, rinse with water for several times.
Stir the prepared rice milk with a spoon for a few times so that the rice milk precipitated at the bottom of the container can be thoroughly mixed with water.
Pour the rice milk onto the cooking paper.
(The amount of rice milk should be flexibly controlled according to the size of the cage drawer. The thickness of the steamed intestinal flour is about 2mm. You can try each time repeatedly to control the amount of rice milk poured each time.
) Then use a spoon to push the rice milk on the cooking paper evenly to make the rice milk a uniform circle.
Quickly take some prepared prawn fillings and sprinkle them in a zigzag pattern on the rice milk. Then place 1 glass lettuce leaf on top.
Immediately cover the pot lid, it only takes about 3 minutes to steam. When steaming, you must use a high fire, so the sausage powder will be smooth and smooth, and the steaming time must not be too long, otherwiseThe taste will become sticky and lose the characteristics of intestinal flour.
Take a small amount of oil during this period and spread it evenly on a clean table.
Most of the kitchen countertops are made of artificial marble. The surface is smooth and smooth. It is a very good choice for making sausage powder as a smooth table top.
It’s time to open the lid and the rice milk has become a transparent noodle.
Squeeze the insert of cooking paper with your hand, lift the sausage powder, scoop out the steamer, place the paper on the table, hold it with one hand and lift it gently, and use the spatula blade to lift the edge of the sausage powder toward the other hand.Scratch before.
This type of intestinal meal will be “collapsed” on the table top, and the double-folded intestinal meal will be wrapped in the middle with a distillation shovel to wrap the shrimp stuffing into a roll.
Cut the two ends of the intestine noodles neatly with a frying shovel, and then cut it into two sections.
Shovel the prepared sausage powder into a pan and drizzle with soy sauce.
The sausage powder must be eaten and prepared so that you can fully appreciate the softness and deliciousness of the sausage powder.