Name: Shrimp Cheung Fun (Cantonese Rice Noodle Rolls) 🍤
Uploaded: 2025-09-21T22:49:15.000Z

I usually use potato starch to make Cheung fun but since I didn’t have any, I used tapioca starch instead. The result was excellent! The rice noodles were silky and thin similar to using potato starch. The only tweak I made was added a half cup of water to thin out the batter a bit. Ingredients: (makes 5 rolls) *Rice noodle rolls* - Rice flour 1 cup - Wheat starch 1/4 cup - Tapioca starch 1/4 cup - Water 2 cup - Salt 1/4 tsp - Neutral oil 1 tbsp *shrimp filling* - Shrimp 15 - Chicken bouillon 1/2 tsp - Salt 1/2 tsp - White pepper 1/4 tsp Instructions: 1. De-shell and marinate shrimps 2. Mix dry ingredients together. Slowly mix in water then oil and set aside. 3. Place a small steel tray on a steaming rack in a pan. Fill it with water with an inch of space from the tray. 4. Brush a thin layer of oil in the steel tray. This prevents the rice rolls from sticking. 5. Give the rice roll batter a stir bc the starches tend to settle on the bottom. 6. Ladle a thin layer of batter into the tray 7. Steam with lid for 1 min on high 8. Place 3 shrimps along one side of the tray with a inch or two of space 9. Steam with lid again for another min or until slightly translucent. 10. Remove from the steamer 11. Use a silicone spatula to scrape along the edges to help release it from the tray 12. With a bench scraper, start rolling the rice roll starting with the shrimp side 13. Serve with a sweet soy sauce. Equal parts sugar, water and seasoned soy sauce.

Shrimp Cheung Fun (Cantonese Rice Noodle Rolls) 🍤

我通常用土豆淀粉来做肠粉，但因为没有，就用木薯淀粉代替了。结果棒极了！米粉又滑又细，和用土豆淀粉做出来的一样。我唯一做的调整是加了半杯水，让面糊稍微稀一点。配料：（可做5个肠粉卷）*肠粉卷*- 米粉 1 杯- 小麦淀粉 1/4 杯- 木薯淀粉 1/4 杯- 水 2 杯- 盐 1/4 茶匙- 中性油 1 汤匙*虾馅*- 虾 15 只- 鸡汤 1/2 茶匙- 盐 1/2 茶匙- 白胡椒 1/4 茶匙做法：1. 去壳并腌制虾仁 2. 将干料混合在一起。慢慢加水，然后加油，拌匀，备用。3. 将一个小钢盘放在平底锅的蒸架上。加水，距离托盘一英寸。4. 在钢托盘上刷一层薄油。这可以防止米卷粘连。5. 搅拌米卷面糊，因为淀粉容易沉淀在底部。6. 将一层薄薄的面糊舀入托盘7. 盖上盖子，大火蒸 1 分钟8. 将 3 只虾沿着托盘的一侧放置，距离托盘一到两英寸9. 再盖上盖子蒸 1 分钟或直到稍微透明。10. 从蒸锅中取出11. 用硅胶刮刀沿边缘刮擦，以帮助将其从托盘中取出12. 用刮刀从虾侧开始卷米卷13. 配上甜酱油。等量的糖、水和调味酱油。

虾肠粉（粤式米粉）🍤

我通常用馬鈴薯澱粉來做腸粉，但因為沒有，就用木薯澱粉代替了。結果棒極了！米粉又滑又細，和用馬鈴薯澱粉做出來的一樣。我唯一做的調整是加了半杯水，讓麵糊稍微稀一點。食材：（可做5個腸粉捲）*腸粉捲*- 米粉 1 杯- 小麥澱粉 1/4 杯- 木薯澱粉 1/4 杯- 水 2 杯- 鹽 1/4 茶匙- 中性油 1 湯匙*蝦餡*- 蝦 15 只- 雞湯 1/2 茶匙- 1 湯匙*蝦餡*- 蝦 15 只- 雞湯 1/2 茶匙- 1/2 茶匙鹽 1/2 茶匙 1/2/2/1/1/2 74 鹽 1/2 茶匙鹽 1/2 茶匙 1 /做法：1. 去殼醃製蝦仁 2. 將乾料混合在一起。慢慢加水，然後加油，拌勻，備用。 3. 將一個小鋼盤放在平底鍋的蒸架上。加水，距離托盤一吋。 4. 在鋼托盤上刷上一層薄油。這可以防止米卷粘連。 5. 攪拌米卷麵糊，因為澱粉容易沉澱在底部。 6. 將一層薄薄的麵糊舀入托盤7. 蓋上蓋子，大火蒸 1 分鐘8. 將 3 隻蝦沿著托盤的一側放置，距離托盤一到兩英寸9. 再蓋上蓋子蒸 1 分鐘或直到稍微透明。 10. 從蒸籠中取出11. 用矽膠刮刀沿邊緣刮擦，以幫助將其從托盤中取出12. 用刮刀從蝦側開始捲米卷13. 配上甜醬油。等量的糖、水和調味醬油。

I usually use potato starch to make Cheung fun but since I didn’t have any, I used tapioca starch instead. The result was excellent! The rice noodles were silky and thin similar to using potato starch. The only tweak I made was added a half cup of water to thin out the batter a bit.  Ingredients: (makes 5 rolls) *Rice noodle rolls* - Rice flour 1 cup - Wheat starch 1/4 cup - Tapioca starch 1/4 cup  - Water 2 cup  - Salt 1/4 tsp  - Neutral oil 1 tbsp  *shrimp filling* - Shrimp 15  - Chicken bouillon 1/2 tsp - Salt 1/2 tsp  - White pepper 1/4 tsp Instructions: 1. De-shell and marinate shrimps  2. Mix dry ingredients together. Slowly mix in water then oil and set aside.  3. Place a small steel tray on a steaming rack in a pan. Fill it with water with an inch of space from the tray.  4. Brush a thin layer of oil in the steel tray. This prevents the rice rolls from sticking.  5. Give the rice roll batter a stir bc the starches tend to settle on the bottom.  6. Ladle a thin layer of batter into the tray 7. Steam with lid for 1 min on high  8. Place 3 shrimps along one side of the tray with a inch or two of space  9. Steam with lid again for another min or until slightly translucent. 10. Remove from the steamer 11. Use a silicone spatula to scrape along the edges to help release it from the tray  12. With a bench scraper, start rolling the rice roll starting with the shrimp side  13. Serve with a sweet soy sauce. Equal parts sugar, water and seasoned soy sauce. 

저는 보통 청펀을 만들 때 감자 전분을 사용하는데, 감자 전분이 없어서 대신 타피오카 전분을 사용했습니다. 결과는 정말 훌륭했습니다! 쌀국수는 감자 전분을 사용한 것처럼 부드럽고 얇았습니다. 제가 한 유일한 변화는 반죽을 약간 묽게 하기 위해 물 반 컵을 더 넣었다는 것입니다.재료: (롤 5개 분량) *쌀국수 롤* - 쌀가루 1컵 - 밀 전분 1/4컵 - 타피오카 전분 1/4컵 - 물 2컵 - 소금 1/4작은술 - 중성 오일 1큰술 *새우 속* - 새우 15마리 - 닭고기 육수 1/2작은술 - 소금 1/2작은술 - 백후추 1/4작은술조리법: 1. 새우 껍질을 벗기고 재워둡니다. 2. 마른 재료를 함께 섞습니다. 물을 넣고 천천히 섞은 후 오일을 넣고 따로 둡니다. 3. 냄비의 찜기 선반 위에 작은 철제 쟁반을 놓습니다. 쟁반에서 2.5cm 정도 공간을 두고 물을 채웁니다. 4. 철제 쟁반에 기름을 얇게 바릅니다. 이렇게 하면 밥이 달라붙지 않습니다. 5. 밥 반죽을 저어주세요. 전분이 바닥에 가라앉는 경향이 있기 때문입니다. 6. 쟁반에 반죽을 얇게 펴 바릅니다. 7. 뚜껑을 덮고 강으로 1분간 찌세요. 8. 쟁반 한쪽 면에 2.5cm 또는 5cm 정도 공간을 두고 새우 3마리를 놓습니다. 9. 뚜껑을 덮고 1분 더 찌거나 약간 반투명해질 때까지 찌세요. 10. 찜기에서 꺼냅니다. 11. 실리콘 주걱을 사용하여 가장자리를 따라 긁어내어 쟁반에서 쉽게 분리할 수 있도록 합니다. 12. 벤치 스크레이퍼를 사용하여 새우 쪽부터 밥을 말아줍니다. 13. 달콤한 간장을 곁들여 제공합니다. 설탕, 물, 양념 간장을 같은 양으로 넣습니다.

새우 청펀(광둥식 쌀국수 롤) 🍤

普段は片栗粉を使ってチェンファンを作るのですが、今回はなかったのでタピオカでんぷんを使ってみました。結果は絶品！ライスヌードルは片栗粉を使った時のように、滑らかで細く仕上がりました。生地を少しサラサラにするために、水を半カップ加えただけです。材料：（5個分）*ライスヌードルロール*- 米粉 1カップ- 小麦粉 1/4カップ- タピオカでんぷん 1/4カップ- 水 2カップ- 塩 小さじ1/4- 中性油 大さじ1*エビの具*- エビ 15尾- チキンブイヨン 小さじ1/2- 塩 小さじ1/2- 白コショウ 小さじ1/4作り方：1. エビの殻をむき、マリネします。2. 乾いた材料を混ぜ合わせます。水、油を少しずつ加えて混ぜ、置いておきます。 3. 小さなスチール トレイを鍋の蒸し器ラックに置きます。トレイから 1 インチのスペースを空けて水を満たします。4. スチール トレイに薄く油を塗ります。こうすることで、ライスロールがくっつくのを防ぎます。5. ライスロールの生地をかき混ぜます。でんぷん質は底に沈殿しやすいためです。6. 生地をトレイに薄く流し込みます7. 蓋をして強で 1 分間蒸します8. トレイの片側に 1 インチまたは 2 インチのスペースを空けてエビを 3 尾並べます9. 蓋をしてさらに 1 分間、または少し透明になるまで蒸します10. 蒸し器から取り出します11. シリコン スパチュラを使用して縁に沿ってこすり、トレイから外しやすくします12. ベンチ スクレーパーを使用して、エビ側からライスロールを巻き始めます13. 甘い醤油を添えてお召し上がりください。

エビチャンファン（広東風ライスヌードルロール）🍤

ปกติฉันใช้แป้งมันฝรั่งทำขนมจีน แต่เนื่องจากไม่มี ฉันจึงใช้แป้งมันสำปะหลังแทน ผลลัพธ์ออกมาดีเยี่ยม! เส้นก๋วยเตี๋ยวนุ่มและบางคล้ายกับการใช้แป้งมันฝรั่ง สิ่งเดียวที่ฉันทำคือเติมน้ำครึ่งถ้วยเพื่อให้แป้งเหลวขึ้นเล็กน้อยส่วนผสม: (ทำได้ 5 ชิ้น) *เส้นก๋วยเตี๋ยว* - แป้งข้าวเจ้า 1 ถ้วย - แป้งสาลี 1/4 ถ้วย - แป้งมันสำปะหลัง 1/4 ถ้วย - น้ำ 2 ถ้วย - เกลือ 1/4 ช้อนชา - น้ำมันพืช 1 ช้อนโต๊ะ *ไส้กุ้ง* - กุ้ง 15 - น้ำซุปไก่ 1/2 ช้อนชา - เกลือ 1/2 ช้อนชา - พริกไทยขาว 1/4 ช้อนชาวิธีทำ: 1. แกะเปลือกกุ้งและหมัก 2. ผสมส่วนผสมแห้งเข้าด้วยกัน ค่อยๆ เติมน้ำและน้ำมันลงไป พักไว้ 3. วางถาดเหล็กขนาดเล็กบนตะแกรงนึ่งในกระทะ เติมน้ำโดยเว้นระยะห่างจากถาดประมาณ 1 นิ้ว 4. ทาน้ำมันบางๆ ในถาดเหล็ก เพื่อป้องกันไม่ให้ข้าวเหนียวติด 5. คนแป้งข้าวเหนียวให้เข้ากันเพราะแป้งมักจะตกตะกอนที่ก้นถาด 6. ตักแป้งบางๆ ลงในถาด7. นึ่งโดยปิดฝาเป็นเวลา 1 นาทีด้วยความร้อนสูง 8. วางกุ้ง 3 ตัวไว้ตามด้านหนึ่งของถาดโดยเว้นระยะห่างประมาณ 1-2 นิ้ว 9. นึ่งโดยปิดฝาอีกประมาณ 1 นาที หรือจนกว่าจะโปร่งแสงเล็กน้อย 10. นำออกจากซึ้ง11. ใช้ไม้พายซิลิโคนขูดตามขอบเพื่อช่วยให้แกะออกจากถาดได้ 12. ใช้ที่ขูดแป้ง เริ่มม้วนข้าวเหนียวโดยเริ่มจากด้านกุ้ง 13. เสิร์ฟพร้อมซีอิ๊วหวาน น้ำตาล น้ำ และซีอิ๊วปรุงรสในสัดส่วนที่เท่ากัน

กุ้งเจิ้งฟั่น (ขนมจีนกวางตุ้ง) 🍤

Tôi thường dùng bột khoai tây để làm bánh Cheung Fun, nhưng vì không có sẵn nên tôi dùng bột năng thay thế. Thành quả thật tuyệt vời! Sợi bún mềm và mỏng như khi dùng bột khoai tây. Điều chỉnh duy nhất tôi làm là thêm nửa cốc nước để bột loãng hơn một chút.Nguyên liệu: (làm được 5 cuốn)*Bánh cuốn* - Bột gạo 1 cốc - Bột mì 1/4 cốc - Bột năng 1/4 cốc - Nước 2 cốc - Muối 1/4 thìa cà phê - Dầu ăn trung tính 1 thìa canh *Nhân tôm* - Tôm 15 con - Nước dùng gà 1/2 thìa cà phê - Muối 1/2 thìa cà phê - Tiêu trắng 1/4 thìa cà phêHướng dẫn: 1. Bóc vỏ và ướp tôm 2. Trộn đều các nguyên liệu khô. Từ từ cho nước vào, sau đó cho dầu ăn vào, để riêng. 3. Đặt một khay thép nhỏ lên giá hấp trong chảo. Đổ nước vào khay, cách khay khoảng 2,5cm. 4. Quét một lớp dầu mỏng vào khay thép. Điều này giúp chả giò không bị dính. 5. Khuấy đều bột chả giò vì tinh bột có xu hướng lắng xuống đáy. 6. Múc một lớp bột mỏng vào khay7. Hấp bằng nắp trong 1 phút ở nhiệt độ cao8. Xếp 3 con tôm dọc theo một bên của khay với khoảng trống từ 2,5 đến 5 cm9. Hấp lại bằng nắp trong một phút nữa hoặc cho đến khi hơi trong.10. Lấy ra khỏi nồi hấp11. Dùng thìa silicon cạo dọc theo các cạnh để giúp lấy chả giò ra khỏi khay12. Dùng dụng cụ cạo để bắt đầu cuộn chả giò bắt đầu từ phía tôm13. Ăn kèm với nước tương ngọt. Lượng đường, nước và nước tương nêm bằng nhau.