Two-color Ruyi Roll (required for New Year's Eve Dinner)
1.
Put cooking wine in the meat filling to remove the meaty smell.
2.
Add some salt to taste.
3.
Add chicken essence to increase the taste.
4.
Add peanut oil and light soy sauce to taste and mix well.
5.
Chop the purple cabbage with a knife, and chop the garlic sprouts and coriander.
6.
Put the chopped red cabbage, garlic sprouts, and coriander into the stirred meat.
7.
Stir all the ingredients clockwise.
8.
Beat the eggs into a bowl, add the starch and beat evenly.
9.
Heat the pan, brush with a thin layer of oil, add egg liquid, and cook on both sides.
10.
Spread the fried omelet flat on the cutting board.
11.
Spread a piece of sushi nori on top.
12.
Spread the blended fillings on top.
13.
Find the middle position and curl the two ends to the middle.
14.
Pour the right amount of water into the steamer and bring it to a boil. Turn over the rolled egg rolls and put them in the steamer. These ingredients just rolled two egg rolls.
15.
Cover the pot and steam on high heat for 15 minutes to turn off the heat.
16.
Take out the steamed egg rolls and use a knife to cut into pieces of your favorite size.
17.
Put the sliced Ruyi rolls on a plate, and add fruits or vegetables in the middle. I added small tomatoes, which have a good appearance and rich nutrition.
Tips:
The ready-made Ruyi rolls are best eaten while they are hot so that they are tender and juicy. They are delicious enough to burst. You can also choose the ingredients you like for the fillings.
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