Emerald rolls

Recipe Recommendations

• Shuimo rice noodle 100 grams
• wheat starch 100 grams
• minced meat 100 grams
• Shepherd's purse 100 grams
• carrots 80 grams
• eggs one
• cooked sesame small amount
• edible oil appropriate amount
• salt appropriate amount
• shisanxiang appropriate amount
• Weijixian soy sauce appropriate amount
• cooking wine appropriate amount
• chicken essence appropriate amount
• chili oil appropriate amount

• salty and fresh
• steamed
• three-quarters of an hour
• ordinary

Steps for Emerald rolls

1

Get the materials ready. Water grind rice powder and wheat starch mixed up 100 grams each

2

Cleaning up the veggies and releasing the water, changing the colours, extracting the cooling water and extracting the asphalt

3

Slice the gravy, half the amount in the mixer, with a small amount of water, with fine juice

4

I'm going to put the gravy juice in the rice powder and starch and make it a thinner paste

5

Put the eggs in the bowl, add a little oil, mix them up, put them in hot pots and make them available

6

Clean up the frying pan, boil it under the oil, make it golden

7

I'm going to have to go with the cutter and the carrot

8

The eggs fall in, they fall in, they fall in, they fall in, they're in salt, they're 13 fragrances, they're delicious, they're hot, they're hot, they're hot

9

Take an eight-inch basin and pour it into the proper amount of paste, so that the paste is evenly filled

10

Put it in the boiler, cover it, two to three minutes in the fire, and you can take it with your skin. Out

11

Put it in the cold water, cool it down, remove the skin

12

Put the skin on a bigger plate, roll it up, slice it up, get the juice made out of chili oil, soy sauce and boiling water, soak it up, and soak it up

Emerald rolls Make Tips

Recipe Categories

• cold dishes
• Chinese banquet
• Kid Friendly Recipes
• Spring recipes
• Summer recipes