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Steamed Vermicelli Roll
Transcript of Steamed Vermicelli Roll
Emperor As to the origin
of the name (Cheecheong Fun) ,tradition has it that once Qianlong Emperor went to Canton ,and had Steamed Vermicelli Rolls as breakfast .He thought it really toothsome and looked like small intestines
of a pig. Cookers: A steam pot;
a steam tray;
a brush. Raw and processed material : 70 grams sieved rice flour;
a tbsp wheat flour;
a tbsp corn flour;
1/4 tsp salt;
3 tbsps oil;
some water. 230ml water+ 70g rice flour
+ a tbsp wheat flour
+a tbsp corn flour
+1/4 tsp salt
+3 tbsps oil stir continuously cover and let it rest for an hour brush with oil stir well each time
and spread a thin layer of batter steam it for
minutes sprinkle something
you like scrape and fold it Remove them to a plate then
pour over some sweet soy sauce
according to individual taste
and enjoy the "heung" (meaning: good aroma)
and "whaat" (meaning: smooth or slippery) Steamed Vermicelli Roll! repeat the steps above ,
and make 3 rolls at least··· Introduction Thank you for listening !
Hope you will like the traditional
snack from my hometown. And now it's time for you to prepare
some shrimp, pork, beef, vegetables,
or other ingredients as fillings.