Chee Cheong Fun (肠粉)

Chee cheong fun are the most common breakfast in Guangdong. In the morning, in a breakfast shop, order a plate of smooth rice rolls, drizzle with special soy sauce, and serve with a bowl of white rice porridge. After eating, go to work with a bag.

What is Chee cheong fun

Cantonese-style rice noodles is a kind of rice product. It is similar to various Cantonese-style flour materials such as river noodles, rice noodles, and cheecheongfen. It is only made into different finished products through different proportioning methods.

The basic materials are all common. Rice, candy rice and sticky rice for family consumption. You can directly use sticky rice flour to make it, or you can soak the rice yourself and make it into rice milk.

Chee cheong fun Recipe

Ingredients:

Tips & Variations

1. When steaming rice rolls, you can add chopped or thinly sliced meat, fresh shrimp, eggs, vegetables, etc. to the rice rolls. In principle, you can add those that are easy to cook. Because the steaming time of rice rolls is very short. Make sure that the ingredients you add to it are cooked through at the same time.

2. Commonly added meat is minced pork or thinly sliced beef and fresh shrimp. Eggs are the most common and my personal favorite. When ordering, most people prefer meat and eggs.  Vegetables are often added with chives, lettuce, mung bean sprouts, do not add soybean sprouts, it is more difficult to cook.

3. The steaming plate selected during production can be a plate, a baking plate or other various flat plates, as long as it can be put into a pot for steaming.

4. Using sticky rice flour alone will have less toughness and not enough gluten, so usually add some clear noodles, corn starch or sweet potato flour/tapioca flour to reconcile it, and the taste is better.

How to make Chee cheong fun

1. Weigh the three flours together into a bowl.

2. Add 400 grams of cold water first.

3. Stir well.

4. Pour 300 grams of boiling water into another pot.

5. Take a spoonful of the powder and slowly pour it into the hot water.

6. Stir quickly while pouring in.

7. Hot rice milk made with a spoonful of rice milk.

8. Pour the hot rice milk into the cold rice milk and mix well.

9. This is the state of the finished rice milk. This method of cooked rice milk, I read another post in the kitchen, although it is a little more troublesome, but the advantage is that the rice milk does not need to be stirred and the starch will not sink to the bottom when steaming the rice rolls later. You can also directly mix all the ingredients into cold rice milk, or you can make it, just pay attention to stir well before scooping the rice milk when steaming.

10. To make the sauce, first boil the onion oil. Scallion oil is the soul of dipping sauce. Don’t save it. Use up the scallion oil in a bottle and put it in the refrigerator. You can use it in the next cooking and noodles. Put the cold oil in the pot and put the shallots (mainly the green part, which I cut into pieces to make sausage rolls), and simmer slowly over low heat

11. Until the onion segments are dry, remove from the fire, the boiled onion oil is very, very fragrant!

12. Soy sauce is relatively simple. Pour water, soy sauce and sugar together, heat until the sugar melts, and add two spoons of boiled shallot oil.

13. I use the baking pan for the cake and put it in the cooking pot to steam the rice rolls. Oil the bottom of the pan.

14. Pour in a spoonful of rice milk.

15. You can crack an egg, stir it, and add some chopped green onion.

16. Put it in a pot with enough water to boil, cover and steam for about three minutes, there will be some bubbles on the surface, which proves that the steaming is done.

17. Take it out and scrape it with a scraper.

18. 28’s baking pan just scraped twice.

19. Steaming four plates is about one serving, drizzle with the prepared soy sauce.

20. Serving. Adding some vegetables such as lettuce and bean sprouts in the middle will be better, the taste is rich and not greasy, but I didn’t sell them.

21. The soy sauce must not be too salty, or you won’t be able to eat a few bites.

22. Eat it up while it’s still hot, or it’ll be “snatched” away.

Chee Cheong Fun

Chee cheong fun are the most common breakfast in Guangdong.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Breakfast, Main Course

Cuisine Chinese

Servings 2

Calories 86 kcal

Ingredients

  

• 200 grams Sticky rice
• 75 grams Wheat Starch / Corn Starch
• 30 grams Sweet potato starch / tapioca starch
• 400 grams Cold water
• 300 grams Hot water

Seasoned soy sauce

• 2 tablespoons Soy sauce
• 3 tablespoons Water
• 10 grams Caster sugar
• Edible oil Moderate
• Onion Moderate

Instructions

 

• Weigh the three flours together into a bowl.
• Add 400 grams of cold water first.
• Stir well.
• Pour 300 grams of boiling water into another pot.
• Take a spoonful of the powder and slowly pour it into the hot water.
• Stir quickly while pouring in.
• Hot rice milk made with a spoonful of rice milk.
• Pour the hot rice milk into the cold rice milk and mix well.
• This is the state of the finished rice milk. This method of cooked rice milk, I read another post in the kitchen, although it is a little more troublesome, but the advantage is that the rice milk does not need to be stirred and the starch will not sink to the bottom when steaming the rice rolls later. You can also directly mix all the ingredients into cold rice milk, or you can make it, just pay attention to stir well before scooping the rice milk when steaming.
• To make the sauce, first boil the onion oil. Scallion oil is the soul of dipping sauce. Don't save it. Use up the scallion oil in a bottle and put it in the refrigerator. You can use it in the next cooking and noodles. Put the cold oil in the pot and put the shallots (mainly the green part, which I cut into pieces to make sausage rolls), and simmer slowly over low heat
• Until the onion segments are dry, remove from the fire, the boiled onion oil is very, very fragrant!
• Soy sauce is relatively simple. Pour water, soy sauce and sugar together, heat until the sugar melts, and add two spoons of boiled shallot oil.
• I use the baking pan for the cake and put it in the cooking pot to steam the rice rolls. Oil the bottom of the pan.
• Pour in a spoonful of rice milk.
• You can crack an egg, stir it, and add some chopped green onion.
• Put it in a pot with enough water to boil, cover and steam for about three minutes, there will be some bubbles on the surface, which proves that the steaming is done.
• Take it out and scrape it with a scraper.
• 28's baking pan just scraped twice.
• Steaming four plates is about one serving, drizzle with the prepared soy sauce.
• Serving. Adding some vegetables such as lettuce and bean sprouts in the middle will be better, the taste is rich and not greasy, but I didn't sell them.
• The soy sauce must not be too salty, or you won't be able to eat a few bites.
• Eat it up while it's still hot, or it'll be "snatched" away.

Notes

1. When steaming rice rolls, you can add chopped or thinly sliced meat, fresh shrimp, eggs, vegetables, etc. to the rice rolls. In principle, you can add those that are easy to cook. Because the steaming time of rice rolls is very short. Make sure that the ingredients you add to it are cooked through at the same time.

2. Commonly added meat is minced pork or thinly sliced beef and fresh shrimp. Eggs are the most common and my personal favorite. When ordering, most people prefer meat and eggs.  Vegetables are often added with chives, lettuce, mung bean sprouts, do not add soybean sprouts, it is more difficult to cook.

3. The steaming plate selected during production can be a plate, a baking plate or other various flat plates, as long as it can be put into a pot for steaming.

4. Using sticky rice flour alone will have less toughness and not enough gluten, so usually add some clear noodles, corn starch or sweet potato flour/tapioca flour to reconcile it, and the taste is better.