How do you make authentic Cheung Fun at home? Achieving the perfect texture could be tricky for a lot of people. Don’t worry! I’ve got you covered! I’ll share with you all my secrets!
How do you make authentic chocolate at home? Achieving the perfect texture
could be tricky for a lot of people. But don't worry, I have got you covered.
In a pan, over medium-low heat, add the oil. I pre-soaked the dried shrimp for about 1 hour.
Add the dried shrimp. Stir-fry until aromatic for about 1 minute.
You can replace the dried shrimp with shrimp, beef, pork, or even char siu.
Add the scallions and mix together. In a bowl, add the hot water and sugar.
Pour in the soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well.
I love this sauce. It's super tasty. Just give it a try and let me know what you think about it.
Wheat starch is available in most Chinese supermarkets in the flour section.
If you can't have gluten, you can also replace it with cornstarch.
We're going to add the wheat starch, tapioca starch, rice flour, 1 teaspoon of oil, and water.
Whisk. Ta-da! This combination will have a perfectly silky chocolate. You'll see.
We're going to prepare about 2 tablespoons of oil as a nonstick coating.
In any heat-resistant container, I'm using a 9x9 cake pan. Brush a dash of oil all over it.
Whisk the batter again. Make sure to do this every time before adding the batter into the container
because all the flour and starch will sink to the bottom after a while.
Pour a thin layer of the mixture into the container. In my case, it's 1 third of a cup.
You can add more or less depending on the size of your container.
In a large steamer over high heat, bring water to a complete boil.
Place the container inside and move it around to make sure everything is leveled.
Then cover the lid and steam for about 3 minutes until completely cooked through.
This is the moment we've been waiting for.
Remove the container and cool down for about a minute.
On a clean working surface, brush a dash of oil on it. Taking it out could also be tricky.
My tip is to use a plastic bowl scraper. You could also use a spatula.
Scrape the chow fun to loosen it up and carefully pull it out.
Place the chow fun flat, smooth side down. Add the filling over it and fold it up.
Trim off the two sides. Do the same with the rest. Serve the chow fun with the sauce.
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