Cantonese Shrimp Intestine Noodles

Name: Cantonese Shrimp Intestine Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100G Steamed Vermicelli Roll; 200G Shimizu; 120G shrimp; 80G Shiitake mushrooms (soaked); 350G Soak shiitake mushrooms in water; 6 pcs parsley; 30G dried shrimps; a little chopped green onion; 40ml Maggi Umami Juice; 10ml Maggi Fresh Spicy Sauce; 30G Fuel consumption; 3G salt; 15ml Salad oil; 15ml sesame oil; 3g pepper; 10ml Cooking Wine

by Small plan

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Because I haven't traveled far, I can only learn about some special snacks and special snacks from other places in the media, the Internet, and the spaces of various bloggers. Cantonese-style dim sum is very famous, no matter which star-rated restaurant, Cantonese-style and Cantonese-style dim sum can be regarded as signature dim sum. Before making this dim sum, I searched a lot of information on the Internet, from the ingredients, recipes to the production process and seasonings. important. It may seem simple to make this snack, but it is actually a technical job. This is the first time I tried it, it looks a bit rough, but because of the sauce. Reluctantly passed the test, and continue to work hard in the future. "

Cantonese Shrimp Intestine Noodles

1. Pour the dried sea rice and the consumption of oil into a small pot, add the Maggi umami sauce.

Cantonese Shrimp Intestine Noodles recipe

2. Add Maggi's spicy sauce.

3. Pour the water for soaking the shiitake mushrooms.

4. Bring to a boil over low heat and add chopped green onion.

5. After leaving the fire, pour it in like sesame oil.

6. Soak the shiitake mushrooms for one hour and the sea rice is also soaked in water for later use.

7. Remove the head and tail of the shrimp, use a toothpick to pick out the shrimp thread, and then cut the shrimp and shiitake mushrooms into cubes.

8. Put rice rolls and water in the plate, add some salt and a few drops of salad oil, and stir well.

9. Prepare a plate. I use it as a pizza pan instead of applying the salad oil first.

10. Boil a pot of water and heat the plate slightly. Then pour a small spoonful of flour paste, simmer for 30 seconds, then add shrimp and diced mushrooms.

11. Cover the pot and simmer for 2 minutes. Wait until the rice rolls bubbling and become transparent. Then turn off the heat and take out the plate. After it has cooled slightly, add the coriander, gently lift it up with your hands, roll it up and set it on a plate.

12. Just pour the prepared seasoning on the vermicelli.

Tips:
In general, special tools are needed for making rice rolls. There is no tool for home production, which can be replaced by ordinary plates or gauze, but it is easy to lift it up. The plates must be greased. In addition, salad oil is added to the powder to make the finished product look better. I am a special rice roll for restaurants. Those who don’t have rice noodles can prepare rice noodles with water and starch. The ratio is 1:3 powder and water. My preparation here is 1:2.

Features: soft and smooth, white and sweet, not fat or greasy.