“To ask my children what impresses me most about China, the answer must be Chinese food, especially the sausage powder of Guangdong.They have been fond of sausage powder since childhood. It is necessary to drink tea every time.Last year, I went back to hear from my friend that there was a family flour machine for sale. I immediately asked her to help me buy one. I brought it back from the sea. With this flour artifact, it is much faster to make flour. Every weekend, children can eat their favorite flour.I tried several bowel powder formulas and found that this recipe is the smoothest and closest to the bowel powder made by the snack bar.
|Barbecued pork||Appropriate amount|
|Chopped green onion||Appropriate amount|
|Soy sauce||3 tablespoons|
|Old soy sauce||1 tablespoons|
|Boiling water||2 tablespoons|
|Sesame oil||2 teaspoons|
|Flavor||Salty and fresh|
|time consuming||An hour|
Horseshoe powder should be soaked in 100 ml water for 15 minutes.I bought horseshoe powder with small particles, soak it easily mix well.
Mix the glutinous rice flour with 700 ml of water until it is granular. Add the horseshoe flour paste and mix well. Then add oil and stir.The powder will sink to the bottom, stirring every time it is scooped.
Cut diced fork, egg scattered, scallion cut onions, coriander, lettuce can also be put.
Oil the flat chassis with a thin brush.
Put the fork into a simmer, scoop in 1.5 spoonfuls of pulp, and sprinkle with onions and eggs.
Put it in a steaming pot and steam for 3 minutes.My bowel powder artifact has three grids and four plates, which can steamed continuously and quickly.Without artifacts, it can be steamed in two flat chassis wheels.
The pulp becomes transparent, the bubbles are cooked, and the meat is steamed for 1-2 minutes to ensure that the meat is well cooked.
Slowly roll up the intestinal powder with a scraper.
Install the dish.
You can eat it with soy sauce.
Lazy version of soy sauce.Put the sauce ingredients in a bowl. Put the microwave oven on high for 20 seconds and stir it.
Works by Elmonte from Food World