Shrimp and Fennel Sausage Powder
1.
Ingredients: 150 grams of rice (sticky rice) flour, 50 grams of orange flour, 100 grams of meat, 150 grams of shrimp, 100 grams of fennel seedlings, onion, ginger; seasoning: 5 grams of cooking wine, 20 grams of light soy sauce, 15 grams of oil, steamed 25 grams of fish soy sauce and appropriate amount of edible oil. Auxiliary tools: a pizza tray, a stainless steel tray should work.
2.
Put the meat in a container, add green onion, ginger, and marinate in cooking wine for 15 minutes.
3.
Pick out the shrimp thread and marinate with cooking wine for 15 minutes.
4.
Preheat the pan, add edible oil, add the marinated meat, stir-fry evenly, add light soy sauce, stir-fry evenly.
5.
Add the shrimp segments and quickly stir and fry evenly out of the pan and put into the container
6.
Pick and wash the fennel seedlings and cut the fennel seedlings into pieces.
7.
The fennel seedlings are moistened with a little cooking oil and then added to the fried meat, mix well.
8.
Add 240g (1.2 times the powder) of the sticky rice flour and orange powder with water and stir to form a uniform and particle-free slurry.
9.
Dip the kitchen paper with cooking oil and moisten the pizza pan (no oil drips), otherwise the steamed intestines will not be smooth and have bubbles.
10.
Spoon a spoonful of flour paste into the pizza pan, turn the pan to spread the flour evenly on the bottom of the pan, put boiling water in the steamer, and put it on the pizza pan.
11.
After 3-5 minutes, the rice noodles will be steamed.
12.
Take out the bottom of the pizza tray and immerse it in cold water to cool down, then you can peel off the intestines.
13.
Spread the rice noodles on the pizza plate, put the fennel seedlings and shrimp stuffing on it, and put it in the steamer.
14.
Put half a spoon of oil and 1 spoon of steamed fish soy sauce in a seasoning bowl, put them in the upper layer of the steamer (you can also use the microwave oven for 15 seconds), cover the pot and boil for 3 minutes and steam for 2 minutes.
15.
Open the lid and roll up the rice rolls.
16.
Cut into sections, top with greasy soy sauce and serve. The taste is soft and fragrant, which appeals to your appetite.
