How to make Dim Sum Cheung Fun | Steamed Rice Rolls 如何做點心腸粉

Full written recipe 詳细完整文字食譜 : http://www.ricebowltales.com/2024/05/... Please subscribe, like & comment 請訂閲，按讚和留言 🙏❤️ Link to how to make 'The Ultimate Vegan Char Siu Recipe' :    • The Ultimate Vegan Char Siu Recipe 最美味的素叉燒食譜   💛 Remember to put your YouTube picture quality settings as high as possible for the best viewing! Ingredients: ** For the batter : (Makes 9-10 rolls) 150g rice flour 20g wheat starch 2 tbsp vegetable oil ½ tsp salt 600ml water ** For the sweet soy sauce : 2 tbsp syrup (I used organic agave) 4 tbsp hot water ½ tsp *Homemade salt & pepper seasoning 4 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp sesame oil ** Filling for Mushrooms & Vegetables : 100g fresh shiitake mushrooms 100g courgette 100g carrots 1tsp *Homemade salt & pepper seasoning 2 tsp corn flour ½ tbsp oil ** Filling for Scallion & Dried Shrimp (vegan) : 2 - 3 tbsp finely sliced scallion (spring onion) 2 - 3 tbsp fried shallot (shop bought or homemade) ** Filling for Vegan Char Siu : Small piece homemade vegan Char Siu 1 - 2 small bunch bak choy (optional) Leaves of a small bundle coriander 2 tsp corn flour ** Other ingredients : 2 tbsp vegetable oil 1 tbsp sesame oil A few brunch of blanched broccolini & bak choy (for garnish) 1 tbsp finely sliced spring onion 2 tbsp finely chopped coriander ** Tools : 1 x large stock pot or a large steamer 2 x trays that can be placed inside the steamer ( I used stainless steel ones ) 2 x brushes, one for oil and one for sesame oil 3 x plates for putting the steamed Cheung fun in 1 x hand held steamed dish remove tongs (or a pair of gloves) *Homemade salt & pepper seasoning : ( make and keep this in a jar and use it when you need it next time) : 2 tbsp salt 1 tbsp ground white pepper 1 tbsp ground Sichuan pepper  1 tbsp sugar 1 tsp natural mushroom seasoning ½ tsp five spice powder 1-2 tbsp chilli flakes 材料 : ** 腸粉漿 : (可做 9-10 條腸粉) 粘米粉 150g 澄麵 20g油 2 大匙 鹽 ½ 小匙 水 600ml ** 甜豉油 : 糖漿 (我用有機龍舌蘭糖漿) 2 大匙 滚水 4 大匙  *自製椒鹽調味粉 ½ 小匙 生抽 4 大匙 老抽 2 大匙 麻油 1 大匙 ** 鲜菇三絲饀料 : 新鲜香菇 100g 翠玉瓜 100g 红蘿白 100g  *自製椒鹽調味粉 ½ - 1 小匙 玉米粉 2 小匙 ½ 大匙油 ** 葱花素蝦米饀料 : 切幼葱花 2 - 3 大匙 炸洋葱或红葱頭短幼絲 (以代替乾蝦米) 2 - 3 大匙 ** 素义燒饀料 : 自製素义燒一小段 青白菜 2 株 莞茜葉一小束 玉米粉2 小匙 ** 額外準備作蒸、捲和裝飾腸粉用 : 菜油 2 大匙 麻油 1 大匙 幾株青白菜和嫩莖西蘭，用少許鹽油汆燙後瀝乾備用 葱花 1 大匙 莞茜 2 大匙 切碎 ** 工具 : 大湯鍋或蒸鍋 1 個 放得進蒸鍋上的盤子 2 個 (我用不銹鋼 - 傳熱快) 小刷子 2 個 矽膠刮 1 個 盛放做好腸粉的盤子 3 個 蒸盤夾子 1 個 ** 自製椒鹽調味粉 : (餘下的調味料保存在瓶子裡，留作下次再需要時使用）： 鹽 2 大匙 白胡椒粉 1 大匙 花椒粉 1 大匙 糖 1 大匙 天然蘑菇調味料 1 小匙 五香粉 ½ 小匙 乾辣椒籽 1-2 大匙