Emerald Roll
1.
Prepare the ingredients, mix 100 grams of water milled rice flour and wheat starch together
2.
The washed shepherd’s purse is boiled in the water, and when it changes color, remove it and put it in cold water, and remove it to drain after it is completely cooled.
3.
Chop the shepherd's purse, put half of the amount in a blender, add a small amount of water, and beat into a fine juice
4.
Put the shepherd's purse juice in the rice flour and starch, and stir it into a thin batter
5.
Beat the eggs into a bowl, add a small amount of oil, stir to form a paste, stir-fry in a hot pan and serve.
6.
Clean the wok, add the oil and fry the minced meat until the oil becomes golden brown
7.
Add chopped shepherd's purse and carrots and stir-fry until 80% cooked
8.
Pour in the scrambled eggs, stir-fry them together, add salt, thirteen incense, cooking wine, soy sauce, and chicken essence, stir-fry evenly into fillings, set aside
9.
Take an 18-inch pot and pour an appropriate amount of batter to fill the pot evenly
10.
Put it in a steamer with boiling water, cover it, and steam for 2-3 minutes on high heat. The dough can be taken out when the dough is raised.
11.
Put it in cold boiling water to cool, peel off the powder
12.
Put the noodles in a larger plate, put the fried meat, roll it up, cut into sections, drizzle with the juice of chili oil, soy sauce and boiling water, sprinkle with cooked sesame seeds, chopped green onion, etc.
Tips:
1. Don't make the batter too thick, so that the skin will be too thick, which will affect the taste, just a little bit thicker than milk
2. The filling is modulated according to your own taste
