Crystal Carrot Roll

Name: Crystal Carrot Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: piece White radish; Some Minced meat; Some Soy sauce; Some Oyster sauce; a little salt; a little Five scents; a little Cooking Wine; Some Water starch; a little Sugar

by Homecoming 0546

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As the saying goes, "Eat radish in winter and ginger in summer, without a doctor's prescription." White radish has the effect of clearing heat and resolving phlegm. When eaten raw, it can quench thirst and clear internal heat. Cooked food can eliminate food and invigorate the spleen. Since the northern cities entered winter this year, the smog has been constant. We can't change the external environment. We can only think of ways from the dining table. The lungs in the five internal organs correspond to the "white" in the five colors, so recently I often eat white fungus, lotus root, yam, white radish and other white foods. The most popular is this crystal radish roll, which is steamed softly. With the tender and juicy meat filling, every bite is enjoyable, and I can't stop it directly. "

Ingredients

piece White Radish
Some Minced Meat
Some Soy Sauce
Some Oyster Sauce
a little Salt
a little Five Scents
a little Cooking Wine
Some Water Starch
a little Sugar

Crystal Carrot Roll

1. Take the thickest part of the white radish, peel and wash, and chop the pork into a filling;

2. Cut the white radish into square slices, put water in the pot to soften it;

3. Remove the hot and soft sliced radish and drain the water for later use;

4. Add cooking wine, light soy sauce, oyster sauce, and five flavors to the meat filling and stir clockwise until the meat filling is strong;

5. Chop the cut radish corners into minced meat and mix well;

6. Put an appropriate amount of minced meat on the top of the sliced radish and roll it down;

7. Put the radish rolls into the pan with the mouth down, pour water into the pot and boil, put the radish rolls into the pan, and steam for 15 minutes on high heat;

8. Pour the steamed soup in the pan into a pot and boil, pour in an appropriate amount of water and starch to boil, add a little salt and sugar to taste;

9. Place the radish rolls on a plate, pour them into the thick soup and serve.

Tips:
1. Cut the radish slices into square slices to easily wrap the meat. The thinner the slices, the better the package;
2. When the radish slices are boiled, they can be fished out after they are slightly softened. Do not cook them for too long;
3. The cooked radish slices must be drained and wrapped, otherwise it will be difficult to wrap the meat with water;
4. It is best not to omit step 5. The white radish has a large water content. After adding the chopped radish, the meat filling is not greasy and steamed to be juicy.