High-gluten flour: 150g
Beef tenderloin: 80g
6. Drizzle some Shaoxing wine into the beef slices and shrimp meat separately, mix well with hands, and let marinate for a while. 7. Add a small amount of shredded ginger and scallion to the shrimp meat and beef slices separately. Season the beef with oyster sauce, chicken powder, white pepper, and 1 drop of sesame oil. 8. Season the shrimp meat with white pepper and chicken powder. Finally, add a small amount of cornstarch to each, mix well, and set aside. 9. Let the bowl of wheat starch water mixture stand still for 1 hour. 10. Gently pour off the clear water on top. 11. Add a little bit of edible alkaline water to the starch batter, stir well, and set aside. 12. The rotating pan can be a stainless steel round plate or a round baking tray. I use a 9-inch round cake baking pan. Brush a thin layer of cooking oil evenly onto the pan with an oil brush. 13. Bring water in a pot to a boil. 14. Place the round pan into the water to preheat for about 1 minute.
15. Preheat the plate.
16. Scoop a spoonful of wheat starch batter and pour it onto the plate, swirling to coat evenly. 17. Cover with the lid and steam for 1 minute. 18. Remove the plate from the steamer. 19. Place the hot plate into a basin of cold water to cool the bottom thoroughly. 20. Then, gently peel off the rice noodle sheet. Repeat this process for each sheet. 21. Place fresh shrimp and beef onto each prepared rice noodle sheet. 22. Carefully roll each sheet by hand into a cylindrical shape. 23. Arrange the rolled rice noodle rolls on a plate and steam over high heat for 7-8 minutes. Then, transfer to a serving dish. 24. Serve with your preferred dipping sauce, such as light soy sauce, balsamic vinegar, or a trio of oils.Cantonese snacks, a vital component of Guangdong cuisine, are renowned for their delicate flavors and intricate preparation techniques. These small dishes are often enjoyed as morning tea, afternoon tea, or street food, reflecting the region’s rich culinary culture. Common Cantonese snacks include ‘Har Gow’ (shrimp dumplings), which feature a translucent wrapper filled with fresh shrimp, and ‘Siu Mai’ (pork and shrimp dumplings), known for their savory pork and shrimp filling topped with roe. Another popular choice is ‘Char Siu Bao’ (barbecue pork buns), soft and fluffy steamed buns filled with sweet and savory barbecued pork. Many Cantonese snacks are steamed, fried, or baked, highlighting the use of fresh, quality ingredients. Their popularity extends beyond Guangdong, making them a global favorite in dim sum cuisine. For an authentic experience, pair these snacks with Chinese tea, such as jasmine or oolong, to enhance the flavors. Whether at a traditional teahouse or a modern restaurant, Cantonese snacks offer a delightful taste of Southern Chinese culinary heritage.
