Guangdong shrimp sausage snack
Intestines noodles originated from the Tang Dynasty and Longzhou (now Luoding) Because it was invented unintentionally by a Buddhist family named Huiji in longkan Taoist temple of Longzhou in the Tang Dynasty, it is also called Huiji Ci, longkan CI [1] Also known as Bula steamed vermicelli, it is a famous special snack in Xiguan. Vermicelli can be divided into salty and sweet. The filling of salty vermicelli mainly includes pork, beef, shrimp, pig liver, etc., while the filling of sweet vermicelli mainly includes sugar soaked vegetables and fruits, mixed with fried sesame seeds.Step 1 . Mix 500 grams of old rice (i.e. 1 jin) and 600 grams of clean water for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, make the milled rice pulp more delicate, and prolong the service life of the refiner).
Step 2 . Grind the same amount of old steamed rice with clean water, and pay attention to the uniform speed of pulping, otherwise the heating of the pulping machine will lead to excessive cooked pulp and affect the quality of sausage flour.
Step 3 . Mix 50 grams of wheat flour with an appropriate amount of water, and mix evenly with the rice slurry in step 2.
Step 4 . The ratio of raw pulp to cooked pulp is about 10:1, and refined salt is added. Put some peanut oil or roast duck oil in the drawer first, and then pour an appropriate amount of raw and cooked pulp into the drawer and spread it evenly (broken meat or eggs can be added appropriately). Its thickness is about 2.5 mm. Steam it over high heat for about 1 minute, and use a special shovel for intestinal flour to put the intestinal flour from front to back, or from back to front.
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