Three Sauce Chee Cheong Fun

Three Sauce Chee Cheong Fun

1. To prepare the ingredients, pour the crystal shrimp dumpling noodles and sticky rice noodles into a clean and dry deep basin; prepare a longer piece of silicone oil paper for the fried noodles.

2. Pour in water and beat with egg whisk until there are no dry powder particles.

3. Pour in 2 grams of sunflower oil, beat evenly with egg whipping, cover, and set aside.

4. Discharge the non-stick frying pan on the ceramic stove, and the minimum fire starts to heat up.

5. Use the rice cooker's porridge spoon as a container for scooping the batter. A spoonful of about one is ok. You must use a spoon to stir the batter every time you scoop it, and then scoop it and fry it in the pan to prevent precipitation.

6. Hang the pan with your hands about 3 cm high above the non-stick pan. When it feels warm, you can move the pan away from the fire, quickly pour the batter in the middle, and shake the pan quickly to spread the batter quickly across the pan. , Try to be thinner.

7. When the batter is spread out in the pan, place it on the electric ceramic stove, close the lid, and fry for a minimum of 20 seconds.

8. The powder paste is formed, and when the surface is solidified, use a silicone spatula to gently smear a thin layer of sunflower oil on the surface of the powder skin to prevent it from drying out. Continue to cover and fry for a while.

9. Observe the state of the noodles from time to time. When the noodles are separated from the bottom of the pan and bulge, you can move the pan away from the fire source.

10. Quickly buckle the non-stick pan on the silicone oil paper, allowing the powder skin to fall off on the silicone oil paper.

11. While it is hot, simply roll up the silicone oil paper and let the powder skin cool for a while.

12. When the vermicelli is not hot, quickly roll it up and down into a roll; continue the above steps to fry all the vermicelli into pieces of vermicelli.

13. The rolled chee cheong fun is cut into small pieces with a clean hard spatula, placed on a plate and covered to prevent it from drying out.

14. Mix the sauce: Use a clean, water-free and oil-free spoon to dig out 22 grams of peanut butter with particles, put it in a small bowl, add 40 grams of cold white and stir in portions.

15. The prepared peanut butter is fluid; mix 7 grams of hoisin sauce with 4 grams of garlic chili sauce, add 7 grams of cold white to make a paste, and put the remaining 3 grams of hoisin sauce into a piping bag for later use.

16. Spread the prepared peanut butter, garlic chili sauce and hoisin sauce mixture directly on the chee cheong fun with a spoon, and then squeeze the hoisin sauce in the piping bag on top, if you have cooked white sesame seeds, you can sprinkle some.

Tips:

1. Crystal shrimp dumpling noodles and sticky rice noodles are Baisha brand. Crystal shrimp dumpling noodles are steamed pastry premixed powder with fine powder. Unopened or unopened crystal shrimp dumpling noodles and sticky rice noodles can be stored in a cool and dry place. .

2. The 8-inch non-stick frying pan of Yangchen suncity for non-stick pan has very good non-stick performance, so there is no frying skin in the pan. If it is a normal pan, please use a thin layer of oil according to the actual situation. Anti-sticking.

3. You can use the conventional steaming method, put enough water in the steamer, set the steaming rack, put a thin stainless steel flat plate with a thin layer of oil, and steam for about 2 minutes on high heat, preferably with the dough bulging.

4. The amount of seasoning sauce is too much, not all used up, you can increase or decrease according to your personal taste; finally you can sprinkle some cooked white sesame seeds.