Ingredients ?

Sticky rice flour 200g

Soy sauce a little

Egg an

Pork 50g

Dried radish moderate

Fresh shrimp (oyster) 3-4 pcs

Lettuce (bean sprouts) a little

Oil a little

Salt a little

Scallion a little

Chili sauce a little

Sugar a little

Pepper sauce a little

Chinese pepper sauce a little

Sweetener a little

Chinese pepper paste a little

Chili sauce a little

Sugar a little

How to make Shantou Seafood Pork Sausage Noodles ?

Mix the sticky rice flour and water in a ratio of roughly 1:1.2-1.5 to make a rice paste (freshly ground rice paste would be even better if you have it) and set aside.

Mince the pork, add a pinch of salt and water and set aside.

Take a small bowl, beat an egg, add some minced pork, add a few green onions, and add the peeled shrimp. Mix well.

Heat the oil in a pan, stir-fry the dried radish over low heat, add sugar, a little chili sauce, salt, and then remove from the pan when browned.

Household rice noodle machine on the induction cooker heating, to smoke, pull out the steam drawer, evenly smeared with oil, put back to continue to heat.

After a minute, pull out the steam drawer, pour on the rice paste, back and forth shaking to let Qi lay a uniform layer of thin rice paste layer, stuffed back.

Two minutes later, pull out and observe, if the rice paste has bubbling, translucent shape can be added to other ingredients.

Pour the minced pork and egg mixture evenly over the top, and tuck it back in.

Wait for the shrimp to change color and the egg mixture to solidify, sprinkle with bean sprouts (lettuce), then return to the pot to steam for about 30 seconds.

Use a spatula to scrape out the inner filling along the edge of the skin to the center of the package, drizzle with soy sauce, sprinkle with dried radish, a tender and delicious, rice-scented Shantou seafood pork intestines on the pot.

Tips

1. shrimp is best to pick a little smaller, shelling can be put into the freezer for a period of time frozen hard easy to peel, oysters should be used pearl oysters, each about 1 cm or so that kind, the tycoon suggests that both add;

2. start steaming before the steam must be heated to the smoke, that is, pull apart can be seen to have a water vapor;

3. if you have the time, you can If you have time, you can make your own soy sauce, add a little water, sugar and oil as appropriate, and it won't be too salty after simmering