How to make beef cheong fun? I ate in Shangdong Liangpin Hong Kong style tea restaurant, and the tas

100 grams of sticky rice flour.

40 grams of powder.

10 grams of cornstarch.

80 grams of beef.

Excipients oyster sauce. 2 tablespoons light soy sauce.

15 ml of salt 2 g.

1 pepper.

1 garlic seed. 1 gram of cornstarch.

15 grams of peanut oil, 2 grams of ginger.

120 grams of water.

Wash the beef and cut it into small pieces, the thinner the cut is better (it is easy to cook when steamed), and marinate with seasoning and minced ginger.

Put all the powder in a big bowl, add 1 gram of salt, add about 40 degrees of warm water not more than 45 degrees, adjust into rice milk, the flow state of the dense slurry is as shown in the figure, the amount of water added to the dry and wet of the powder should be adjusted by yourself, add some sticky rice flour if it is thin, and add water if it is thick. After the rice milk is adjusted, it will stand for 15 minutes until the rice noodles completely absorb the water, so that the steamed rice rolls will be smoother and more refreshing.

3.Boil a pot of boiling water on the steaming rack, use two large steamed cake trays alternately, steam the hot plate on the empty plate, and take out a layer of oil to rub it.

4.Walk evenly in small pieces of beef.

5.Spoon a spoonful of the evenly mixed batter, and shake the plate so that the bottom of the plate is covered with rice milk.

6.Put the plate with the rice milk into a pot on high heat and steam for about 2 minutes, and when you see the batter take shape and bulge, it will be cooked. It is important to maintain a large amount of sufficient water vapor during the steaming period.

7.After the steamed rice rolls are out of the pan, gently scoop them up with a scraper.

8.The refreshing and tender cheong fun must be eaten hot, as the taste will be far worse when it is cold.

9.A delicious sauce is too important for a successful dish of cheong fun. Reduce the heat in a hot oil pan, add the chili flakes and minced garlic and stir-fry until fragrant, then pour in the sauce made with a tablespoon of oyster sauce, light soy sauce, salt and half a bowl of water, and bring to a boil to make rice rolls.

10.A delicious sauce is too important for a successful dish of cheong fun, when beef meets the irresistible temptation of chili.