Emerald carrots
By VicentaLakin
Taste the cuisine of the Chinese without a word of "roll" is not only fragrance, but also an adornment, which makes this seemingly obscurous dish a regular guest on the table. And the "roll" move, which combines radish and pork, which do not seem relevant, makes ordinary foods interesting and attractive. The amount of meat, both meat and meat, appears to be very full and well-balanced, so the entrance feels good and good, eating “rolls” one at a time。
Recipe Recommendations
- white radish 1 piece
- carrots half a
- pork stuffing 300g
- salt 4g
- Soak mushrooms of 6
- cooking wine 15ML
- starch 10g
- coriander appropriate amount
- shallots appropriate amount
Steps for Emerald carrots
1
Carrots, onions, mushrooms, fragrances are shredded and mixed with meat pie, starch, wine, salt. Pickle 30 minutes。2
Carrot cut thins and bubbled them into fresh water for use。3
Take the proper amount of meat and put it on the side of the radish。4
With watered onions tied up。5
The formula is adjusted to normal steam mode, preheated to 100 degrees and set for 10 minutes。6
The disk is placed in the middle layer, which can be eaten after the evaporation time。