1. Rutabaga is of this kind, we all call it rutabaga. Mushrooms and kohlrabi need to be soaked in water. Mushrooms are soaked softly, and kohlrabi need to be soaked to remove the excess saltiness. The shrimp needs to be soaked
2. Prepare all the ingredients, sago, carrots, kohlrabi, mushrooms, green onions, and diced. Shred the cabbage. The whole shrimp is good
3. Cut lean meat into patties, add appropriate amount of salt, cornstarch, cooking oil, and soy sauce. Chop evenly again
4. Put oil in the pan, and stir-fry the meatloaf until 9 is mature. It does not need to be fried for too long, the meat will be too cooked for too long, and the grains can be seen.
5. Dehydrate the shrimps, put an appropriate amount of oil, salt, and soy sauce in the pan, and fry until golden
6. Put oil, salt, and some water in the pan and sauté the carrots until half cooked
7. Then add sago cubes, stir evenly, add appropriate amount of water, cover the pot, until fully cooked
8. After carrot diced and sago diced are fully cooked, add green onion diced, stir and fry for 1 minute.
9. Shrimp, lean meat, sago, carrots, green onions. Full bloom
10. Put oil and salt in the pot and stir-fry the mushrooms and kohlrabi. Hold out
11. Put oil and salt in the pan, fry a few times, put a small amount of water, cover the pan until the cabbage 9 is ripe, remove the water in the cabbage pan after frying
12. After the water is removed, put all the ingredients in the pot, stir well, and fry for 3 minutes. Until the materials are fully cooked. You can add some MSG
13. Material is ready for use
14. Open the chee cheong fun, put the fried stuffing evenly, and roll it up
15. Put a little oil on the plate, put the wrapped rice rolls on the oiled plate, wrap the plate and steam it. Steam for about 8~13 minutes. Can be out of the pot. It can be eaten with garlic chili sauce. According to personal taste
Tips:1. It's best to buy chee cheong fun, this time it is too thick, not fresh, and the skin is easy to crack.
2. Add seasonings to the ingredients according to personal taste.
3. The fried cabbage must be drained of the excess water in the pot, or too much water in the filling will make it difficult to pack.
