CHINESE CHEUNG FUN RECIPES

Steps:

• In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
• Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
• In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
• Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
• To make the sauce
• Serving

Steps:

• Rutabaga is of this kind, we all call it rutabaga. Mushrooms and kohlrabi need to be soaked in water. Mushrooms are soaked softly, and kohlrabi need to be soaked to remove the excess saltiness. The shrimp needs to be soaked
• Prepare all the ingredients, sago, carrots, kohlrabi, mushrooms, green onions, and diced. Shred the cabbage. The whole shrimp is good
• Cut lean meat into patties, add appropriate amount of salt, cornstarch, cooking oil, and soy sauce. Chop evenly again
• Put oil in the pan, and stir-fry the meatloaf until 9 is mature. It does not need to be fried for too long, the meat will be too cooked for too long, and the grains can be seen.
• Dehydrate the shrimps, put an appropriate amount of oil, salt, and soy sauce in the pan, and fry until golden
• Put oil, salt, and some water in the pan and sauté the carrots until half cooked
• Then add sago cubes, stir evenly, add appropriate amount of water, cover the pot, until fully cooked
• After carrot diced and sago diced are fully cooked, add green onion diced, stir and fry for 1 minute.
• Shrimp, lean meat, sago, carrots, green onions. Full bloom
• Put oil and salt in the pot and stir-fry the mushrooms and kohlrabi. Hold out
• Put oil and salt in the pan, fry a few times, put a small amount of water, cover the pan until the cabbage 9 is ripe, remove the water in the cabbage pan after frying
• After the water is removed, put all the ingredients in the pot, stir well, and fry for 3 minutes. Until the materials are fully cooked. You can add some MSG
• Material is ready for use
• Open the chee cheong fun, put the fried stuffing evenly, and roll it up
• Put a little oil on the plate, put the wrapped rice rolls on the oiled plate, wrap the plate and steam it. Steam for about 8~13 minutes. Can be out of the pot. It can be eaten with garlic chili sauce. According to personal taste