Beef Rice Roll
1.
Prepare a bowl of rice noodles for later use.
2.
Mix the paste: Pour the rice flour into two bowls of water, stir evenly with chopsticks, and soak for 20 minutes to let the flour melt fully for a better effect.
3.
Cut the beef, just add cornstarch and salt and mix well.
4.
Mixed beef.
5.
Wash the vegetables and soak for 20 minutes.
6.
Boil the water and add the vegetables, add salt and cook, and set aside.
7.
Brush a layer of oil on the surface of the steaming pan, not too much oil, just a thin layer. (The oil has the effect of anti-sticking and flavor enhancement)
8.
Pour in 3 tablespoons of rice paste.
9.
Just form a thin piece in the disc.
10.
Add beef cubes.
11.
Put the steaming pan into the pot and steam it over water (the water should be boiled in advance) and place the pan flat to avoid uneven thickness! Close the lid.
12.
Steam on high heat for 4 minutes. (It must be a big fire, the time should not be too long, which will affect the taste)
13.
Clamp it out with a clip.
14.
Use a spatula to circle the rice noodles to one side, and put the rice noodles into the plate.
15.
Put the cooked greens into the plate and add tomato sauce.
Tips:
1. Each time you pour the flour paste, you need to re-stir it and pour it into the steaming tray, because the precipitation becomes stratified.
2. It is not advisable to pour too much flour paste, too thick rice rolls will not taste good.
3. Every time steamed rice noodles need to keep high fire.
