Puning Rice Roll

Name: Puning Rice Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice milk; Some Lean Minced Meat; Some Shiitake Mushrooms; Some Dried radish; Some shallot; Some garlic; Some parsley; Some lettuce; Some egg; Some salt; Some Soy sauce; Some Sweet Potato Powder Water

by Chaoshan Aunt

4.7 (1)

Favorite

4

Difficulty

Normal

Time

1h

Serving

2

The main ingredient of this kind of rice roll in my hometown is the soup. I take my children out to eat every time I go home. "

Puning Rice Roll

1. Cut the prepared ingredients, separate the white onion and the tail of the onion, add some sweet potato powder to the minced meat, and adjust the salt evenly.

2. Fry the shiitake mushrooms and dried radish first, then heat up the garlic and shallots.

3. Scoop up some garlic and shallots in oil, then pour the sweet potato flour water into the pot, add soy sauce and salt, boil, pour it up and set aside.

4. The rice milk picture is the last time, and this time I didn’t take it. The rice noodles for rice noodles and water are adjusted 1:2 to make rice milk for later use.

5. Coat the rice roll pan with a layer of oil and let it steam in a pot of water for half a minute.

6. Scoop the rice milk onto a plate, lay it flat in the pot, cover and steam for one minute.

7. Sprinkle some minced meat, shiitake mushrooms, dried radish, and then beat in an egg. Cover and steam for one minute, uncover and sprinkle with chopped green onion.

8. Boil some greens in the pot next door. It should have been steamed together on top of the rice rolls, because the plate is relatively small, so this is a good treatment.

9. Use a plastic scraper to scrape up the powder along the edge of the dish, put it on the dish, pour the soup, sprinkle some coriander, and it's done.