Bowl cake

Material:
Two more ½ cups of rice noodles,
4 tablespoons of Japanese corn starch,
2 cups of cold water,
4 cups of boiling water

Filling:
Half a catty of coarse ground meat,
3 shiitake mushrooms (soaked to soften),
2 tablespoons of dried shrimps (soaked in wine for softening),
a bowl and a half of chopped dried vegetables,
3 tablespoons of red onion crisp,
a little parsley,
8 salted egg yolks

seasoning:
4 tablespoons of soy sauce paste or mushroom vegetarian oyster sauce,
1 teaspoon of white pepper Pour the sauce:
1 tbsp minced garlic,
3 tbsp soy sauce paste,
1 bowl of water,
1 tbsp two sugar,
1 tsp and a half rice noodles

practice:
1. Soak the preserved vegetables in water for 10 minutes to remove the salty taste, drain the water for later use
2. Squeeze the dried mushrooms and cut into small cubes
3. Hot pot, dry pot, first add dried preserved vegetables and stir dry until the water evaporates and the aroma is pungent, then the pot can be started
4. Start the frying pan, add 5 tablespoons of oil, add the mushrooms and fry until fragrant, then stir-fry the ground meat, add the dried shrimps and fry until fragrant, add the chopped vegetables and red onion crisps, stir and fry evenly, add the seasonings and mix well. Stuffing
5. Mix the rice noodles and cornstarch into a steel basin, add cold water and mix well to form a slurry
6. Boil 4 cups of water in the hand pot, quickly pour it into the powder paddle in one breath, and stir quickly into a thick paste at the same time
7. Take 1/3 of the filling and mix well with the batter, and divide into small bowls.
8. Spread the remaining fillings and half of the salted egg yolk on the batter, put it in a boiling steamer and steam it on medium-high heat for 25 minutes.
9. Pour the sauce into a small pot and boil to thicken the rice noodles with water, pour it on the bowl of kuih, and put some coriander

Cooking guide:
1. The bowl for filling the kueh should be steamed for 3 minutes until hot. After the batter is poured in, the outermost layer will instantly form, and it will be easy to demold after steaming.
2. The bowl of kueh is suitable for eating cold or hot, and the bowl of kueh after cooling will be more Q-like than hot food.
3. For more Taiwan snack recipes, please see "100 Taiwanese Snacks Textbook", written and demonstrated by Lin Meihui. music: Audio Library Music Library Free background music download Song Title Jack in the Box Author Silent Partner