Name: Minced Meat and Corn Chowder
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice rolls mixed powder; 370g Shimizu; 50g Minced meat; Some Fresh corn; 1 stage shallot; 1 ginger; 10ml Soy sauce; 1 tablespoon Oyster sauce; 5g Sugar; 5ml Peanut oil; Some water

Minced Meat and Corn Chowder

by He Xiaohe

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

My family has always attached great importance to breakfast, the variety is varied, and I also want to make it delicious. I don't always make one to make the children tired of eating. For him, the daily breakfast is the magic that I have turned him into, and I look forward to it.
Recently, my baby fell in love with rice rolls. Rice rolls are a Cantonese snack that can be found everywhere, and the fillings are also very rich. I really liked it the first time I ate it. It used to be difficult to phantom stab once, but I have learned it by myself now, and I do it decently. I will make it by myself once in a while. I bought the rice roll premix directly. It is very simple to make.
The fresh corn kernels are sweet, crisp and tender. When paired with minced pork, they are a perfect match. Coupled with the soft and glutinous rice noodles, the texture is smooth and tender. It is especially delicious. The first time the kids ate it, they said that their mother's rice rolls are super delicious today. I like them. You have to make me rice rolls like this for breakfast these days.
In the past, we used small plates to steam rice noodles one by one in a steamer. It took at least half an hour to make breakfast, so I usually make rice noodles on weekends. Recently, we have newly entered the Midea steaming oven, which is really a great tool for making rice rolls. You can put two layers at a time, and two large baking pans can make a lot. Two times is enough for a family. It's so cool.

Minced Meat and Corn Chowder

1. Prepare the materials. Add chopped green onion, ginger, a little salt, five-spice powder and light soy sauce to the minced meat in advance. Just a little minced green onion and ginger, mince a little. Peel off the corn kernels and set aside.

2. Just add water to the rice rolls, the ratio is 1:2.5, that is, for 100 grams of rice rolls, just add 250 grams of water. About 150 grams of flour is enough for our family.

3. Stir evenly with a manual whisk, the powder is easy to stir. Stir evenly and set aside, start cooking the sauce first.

4. Finely chop the green onion. Add a little peanut oil to the wok, not too much, just moisten the wok, lighter for eating in the morning. Heat the peanut oil, add chopped green onions and stir fry to create a fragrant aroma.

5. Adjust a bowl of juice, one spoon each of light soy sauce and oyster sauce, add 5 grams of sugar and appropriate amount of water, stir well and pour into the pot.

6. Bring to a boil and simmer for a while until it's slightly thicker. Just add more water to half a bowl, and just half a bowl after it's cooked, set it aside.

7. All ready.

8. Find a non-stick flat plate, if it is not non-stick, just brush with a layer of oil, scoop two spoons of the mixed rice rolls into the flat plate, spread the entire plate, add a little minced meat and corn kernels .

9. The Midea steaming oven I use produces steam quickly and does not require preheating. Put the flat pan in the steaming oven, you can put two layers, it is very enjoyable.