Name: Traditional Cantonese Lean Pork Sausage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sticky rice; 30g Cornflour; 15g Clarified flour; 70g Lean Minced Meat; Some chopped green onion; 450g water; Some parsley; Some oil; Some Soy sauce; Some Sugar

Traditional Cantonese Lean Pork Sausage

by lq80848084

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I have been away from home for a long time, and I always miss the things and tastes of the past people from time to time. Rice rolls is one of the most common specialty foods in Guangdong. It can be eaten in almost all breakfast shops and small restaurants specializing in porridge, noodles and rice. Today, more than 20 years later, half a world away from my hometown and relatives, I can only go to a Hong Kong-owned grocery store to buy frozen "Tao Da Dim Sum" shrimp intestines or go to a Chinese restaurant to have a cup of tea. , But both the taste and texture are not as good as before. It may be that the composition of the batter is different. It looks more beautiful when eaten outside and frozen, because the steamed flour is transparent, which can’t be said to be unpalatable. Anyway, I always I think something is wrong. So I decided to create the original taste by myself!

Although the rice rolls are good, they need soy sauce to set off, so make sure to make special soy sauce! "

Traditional Cantonese Lean Pork Sausage

1. Prepare the main ingredients: sticky rice flour, cornstarch, orange flour and water, mix them together

Traditional Cantonese Lean Pork Sausage recipe

2. Stir the lean meat with a small amount of light soy sauce and cornstarch. Cut the chopped green onion and coriander.

3. Boil water in the biggest pot in the house

4. I use an 8-inch square cake mold to steam the batter. Use a small brush to apply a layer of oil on the mold. Pour a large spoonful of batter each time and add a small amount of lean meat and chopped green onion/cilantro to it.

5. Put the mold containing the batter in a large boiling pot, cover it, keep it on high heat, and steam for 2 minutes.

6. After 2 minutes, the first tray of rice rolls came out! Take the wooden spatula used for cooking, carefully lift the rice rolls from one side and roll it up slowly

7. On the dish! The batter here can make about 12 rice rolls. If you have two molds in your house, it is super efficient. One is steamed out of the pot, and the other is immediately put in and steamed in rotation.

8. Pour homemade soy sauce when eating. Soy sauce production: small saucepan, heat oil on high heat, add a teaspoon of sugar, wait for half of the sugar to dissolve, low heat, add light soy sauce, turn off the heat after the sugar is completely melted. Pour in a bowl and mix with boiling water. Light soy sauce: water=5:2