Name: Three Silk Steamed Rice Rolls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 4 bars Pink roll; 1/2 bowl Small fungus; 1 carrot; Some Chicken Bouillon Powder; 2～3 drops Rice wine; 1/2 a spoon Sugar; 1 tablespoon salt; 1 tablespoon oil; Some Soy sauce

Three Silk Steamed Rice Rolls

by Jian Jian Sauce

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Husband likes to eat this kind of vermicelli so much. The expensive portion sold out is very small, which is totally unsatisfactory for this big appetite! The self-rolling is convenient and affordable, and the weight is clean and comfortable. My husband has to eat a large plate for supper every night. He has eaten it for a week and he hasn’t gotten tired of it yet. I can only continue to roll..."

Three Silk Steamed Rice Rolls

1. Mince pork, add seasoning, mix well and prepare

2. Shred carrots, shred the small fungus after soaking hair

3. The flour roll is very long so it is not easy to roll, so cut it in half

4. Spread the vermicelli and spread the meat first, leaving a little space for roll up

5. Spread the fungus shreds and carrot shreds

6. Wrap the material and start to roll, pull back after each roll, so that the powder roll will be firmer, but you need to pay attention, the powder skin is easy to break

7. The first finished product after rolling

8. Cut into medium pieces

9. Loading

10. If the head and tail are uneven, put it in another plate for aesthetics.

11. Put the water to boil and steam for 20 minutes

12. According to personal taste, just drizzle with cooked soy sauce and start it.

Tips:
The seasoning and filling of the meat filling can be adjusted according to personal preference, but it is recommended not to adjust the taste too strong, because the soy sauce should be poured in the end.
The fungus is relatively shredded, and will stick to the meat, making it easier to roll.
The filling is just right, and don't roll too tightly, otherwise it will burst unsightly after being steamed.