Let me introduce to you how to make handmade shrimp sausage. For specific illustrations, you can go to the Meishijie website to search for: Handmade shrimp sausage

Ingredients: 400 ml rice flour, 300 ml tapioca flour, 250 g chilled shrimp

Accessories: 5 large lettuce leaves, 1 egg white

Seasoning: 1100 ml water, appropriate amount of oil (for brushing the pot), a little cooking wine , 4 tablespoons of sugar, 1 teaspoon of salt, 3 teaspoons of cornstarch, 50 ml of light soy sauce.

Method:

Preparation:

1. Mix all the powder and water to make rice roll powder slurry, let it sit for several hours while the water and powder mix. Mix thoroughly

2. Use a bowl to prepare an appropriate amount of raw oil for brushing the pot

3. Wash the lettuce leaves, drain them of water, and cut them into strips; defrost the shrimps and remove the shells

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4. Devein the shrimp. If the shrimp is large, cut it into smaller pieces.

5. Then use shrimp marinade (1 egg white, a little cooking wine, 1 tablespoon sugar, 1 teaspoon salt , 3 teaspoons of cornstarch), marinate for 15 minutes and then put into the pot to steam.

6. Heat the oil in the pot, add 50 ml of light soy sauce, 3 tablespoons of sugar and 100 ml of water, bring to a boil and make rice rolls. Soy sauce (Picture 11), put it in a bowl and set aside

7. If you don’t have a brush, please prepare a chopstick and a piece of kitchen toilet paper (Picture 13), roll it up as shown in the picture (Picture 14) , it can be used as a disposable brush to clean the pot

How to make powder skin:

1. Heat the pan, brush oil on the pan, pour a spoonful of powder paste, please note The amount of slurry is just enough to spread it thinly on the pan. After pouring the slurry, shake the pan quickly to spread the slurry evenly on the pan.

2. Cover and wait for about 20 seconds until the batter is powdery. The paste is formed into a translucent vermicelli

3. Prepare a large, flat plate and quickly pour the vermicelli onto the plate. Be careful to move quickly and try not to shrink the vermicelli into a ball. Otherwise, the skin cannot be used for rice rolls. A piece of vermicelli is ready

Rolled rice rolls:

1. Put appropriate fillings: shrimp and lettuce on the flat vermicelli, roll it up by hand, be careful to keep the vermicelli flat

2. For the sake of appearance, wrap the rice rolls on the left and right sides, and then roll them up completely. When rolling, wrap them as tightly as possible, and the rice rolls will be rolled like this. When eating, it should be served hot and topped with rice roll soy sauce

Cooking tips:

1. According to personal taste, the fillings of rice rolls can be other meats or vegetarian dishes. Cut it in advance, marinate it with seasonings and then steam it. When the vermicelli is ready, just wrap it in it.

2. Please control the time of steaming shrimps. Once the shrimps turn red, the taste will be greatly reduced if they are oversteamed.

3. Lettuce can be replaced by other vegetarian dishes such as chives and mushrooms. , or don’t put any vegetarian vegetables, just use shrimps to wrap it.

4. The ratio of rice flour to tapioca flour is 4:3; the ratio of flour to water is about 1:1.4. For example: for one bowl of powder, add one and a half bowls less of water. The role of tapioca flour here is to prevent the flour skin from cracking, so it must be added. If it is not available, cornstarch can be used instead; the container can be any utensil, as long as the proportions are correct, it will be fine. Grinding rice slurry is a traditional method used in rice roll shops in the past. Nowadays, it is mostly replaced by rice flour slurry. If you don't mind the trouble, you can grind the rice slurry at home and add tapioca flour after grinding. Whether grinding rice slurry or boiling water with rice flour, it must be soaked in water for several hours to fully mix the rice or rice flour with water. Only in this way can the rice rolls and rice rolls be crystal clear.

5. If you are afraid of burning your hands when rolling rice rolls with your bare hands, you can prepare two large and flat plates. Do not roll the first roll of rice rolls until the second roll is ready. Start making the third roll after the second roll is ready. For pink skin, while waiting for the third pink skin to be formed, the first pink skin is rolled by hand, and so on, while waiting for the fourth pink skin to be formed, the second pink skin is rolled by hand. In other words, when each piece of pink paper is very hot when it is made, we do not roll it immediately. We wait until the next piece comes out and then roll the previous one, so as to prevent it from being hot.