Vegetable rolls

By VicentaLakin

Vegetable rolls
We're usually cooking with more spinal meat, and it's so young and fat, and today we're going to change it to a different image. It is not difficult, but it is bright, especially when it comes to hospitality. Of course it tastes and tastes great. I brought it on the table of the New Year's dinner, and my husband and son loved it, and it was nice and light. Eight or nine pounds isn't expensive, but it can be raised. Why do you have this idea? Because it's big and wide, and it's a little new, and it's a different image. It just came out when I remembered I had a radish meatloaf. It's got vegetables in it, it's nutritious, and it's got red and green. It makes the whole dish feel bright。

Recipe Recommendations

  • tenderloin 1 block
  • carrots half a
  • garlic plurality of
  • oil appropriate amount
  • salt a little
  • soy sauce a little
  • oyster sauce a little
  • starch a little
  • water a little

Steps for Vegetable rolls

  • 1
    It's called a ridge, not a little ridge
  • 2
    Cut thin pieces of meat, and cut as thin as they can, and the rest of them cannot be cut for other uses
  • 3
    Carrot cut silk
  • 4
    (b) Take a piece of the spinal cortex and spread a couple of carrots and garlic on the bottom; if you like the heavy taste, you can salt the meat with salt
  • 5
    The closer it is, the closer it is
  • 6
    Put all the veggie rolls in a plate of starch, and the meat rolls flatly
  • 7
    (a) The filling of a fine quantity of oil in a pan on the ground floor, and the frying of the vegetable vegetable rolls to the tundra
  • 8
    (b) A small amount of soy sauce in the pot, a bit of ointment, salty sauce, water and a two-minute lid
  • 9
    Take out the veggie rolls, cut off the extra parts of the two ends, and cut them in two bits from the middle, and set the dishes, and add a little water to the soup in the pot, so that it can boil, and then pour on the meatloaf。
  • 10
    It smells good

    • Vegetable rolls Make Tips

    1. If you want the rib blade to be thin, you can freeze it in the fridge for about half an hour in advance, so it's as thin as a lamb slice; 2. The graft can be salted for a few minutes and tasted better, if it's cold, if it's salty, if it's salty, if it's salty enough in the soup; and 3. The starch roast, if it's stylish, is easy to open, it's coloury, and the gravy will incorporate part of the starch, without any need for extra pickles. More food can focus on my public domain: Meggy's food kitchen。

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