Carrot Brewed Rice Noodles

2024-08-14 02:59:05 482

Hakka people like to use big Rice noodles, glutinous rice flour, flour and cassava flour to make different kinds of rice noodles, which are made by different processing methods. Hakka rice cakes commonly include radish rice cakes, mugwort rice cakes, sweet rice cakes, mouse rice cakes, bamboo shoot rice cakes, immortal rice cakes, bundled rice cakes, and fermented rice cakes, with over a hundred varieties. What is being made here is the radish infused rice cake.

Details of ingredients

White Radish1 unit
Dried SquidHalf stripe
Dried shiitake mushroomsSeveral pieces
Garlic white3 pieces
Pepper powder3 spoons
Thirteen Fragrances1 spoon
Chicken essencea little
Hot water800g

Technique

difficultybeginner
workmanshipsteam
tasteSalty and fragrant
timean hour

Steps to make Carrot Brewed Rice Noodles

1. Preparation materials: white radish, pork, soaked mushrooms, soaked squid, garlic white.
2. Chop all ingredients except radish into small pieces.
3. Brush the radish into shreds, add two spoons of salt, and mix evenly.
4. Leave it for 10 minutes to remove excess water, then wring it dry.
5. Heat up the wok and fry the squid pellets until fragrant.
6. Add shiitake mushrooms and stir fry until fragrant.
7. Pour in pork.
8. Stir fry pork until it changes color, then add garlic white granules and stir fry until fragrant.
9. Add salt, soy sauce, oyster sauce, sesame oil, thirteen spice, pepper, and chicken essence for seasoning.
10. After mixing evenly, turn off the heat.
11. Pour in shredded radish.
12. Continue to mix evenly and put it on a plate for later use.
13. Prepare glutinous rice flour and sticky Rice noodles (big Rice noodles).
14. 700 grams of glutinous rice flour and 350 grams of sticky Rice noodles are used here, with a ratio of 2:1.
15. Pour in 800 grams of boiling hot water.
16. Stir into a ball.
17. Pull out another small noodle. The lumps inside the basin must be covered to prevent the surface from drying out.
18. Organize by hand into a pancake shape.
19. Pack in the filling.
20. Pinch it into a dumpling shape.
21. It can also be molded into a desired pattern.
22. After preparation, use oil paper as a base and place it in a steamer. Steam over high heat for 15-20 minutes.
23. Time is up, open the lid.
24. The skin is soft and sticky, and the filling is fresh and fragrant, especially delicious.
25. Finished product drawings.