The method for making pork winter mushroom spring rolls
Fried Rice Noodles Generally divided by region, there are two main types: the first is Guangzhou Pull (said to have been created in the 1930s-40s by Guangzhou Xiguan Pan Tang He Xian Guan);The other type is Chaoshan Fried Rice Noodles (refined from Guangzhou fried rice noodles transmitted to the Chaoshan region). The main difference between the two styles lies in the sauce. Chaoshan fried rice noodle sauces have a rich mixture,consisting of shredded turnip,dried mushroom, and other ingredients thickened with starch. Guangzhou Fried Rice Noodles' sauce is a well-mixed liquid seasoning.
The main ingredient is
sticky rice flour, 80 grams glutinous rice powder 70 grams tapioca starch 35 grams and 400 grams of water. Seasoned with 2 grams of salt. 40 grams of pork filling, 15 grams of dried winter mushroom (shen), round lettuce 25 grams are used as side ingredients. The main ingredient is the mixture of three types of flour,stir-fried with 80 grams of glutinous rice powder, 70 grams of sticky rice powder,
and 35 grams of tapioca starch
mixed with 400 grams of water. Seasoned with 2 grams of salt. 40 grams of pork filling, 15 grams of dried winter mushroom (shen), 7 grams of sugar, 10 grams of oyster sauce, and two slices of ginger. Cut into small pieces. 25 grams of lettuce are used as side ingredients.
The pork filling is marinated with sesame oil,
black pepper,
cooking wine, and soy sauce for 15 minutes.
Diced dried winter mushrooms (shen)are soaked in water, cleaned, and cut into small pieces. Washed lettuce
is torn into small pieces.
The three types of flour
are mixed with 400 grams of water,
stirred until the batter has no lumps.
A little oil is brushed on a dish.Pour in the batter, sprinkle pork filling and mushroom bits, use a spoon to level the ingredients, then add lettuce (the batter easily settles; stir it well before each pour). Steam
the dish until the meat is cooked and the batter has set.
Use a spatula to lift the noodles.
Serve with cooked oil and sauce.
Cooking Tips
1: The batter settles easily; stir it well before each pour, and shake the dish to ensure even distribution of the batter.2: Do not pour too much batter; just enough to cover the pan. This will make thinner noodles with a soft texture.3: Lightly press the filling mainly to spread it out evenly to prevent overlapping, which makes steaming easier.4: The ratio of water can be adjusted based on personal preference for softer or firmer noodles; add up to an additional 50 grams of water if you prefer a softer texture.
