Northeast Flavor Rice Bao
By MeggieWalker
I had some lettuce and coriander left over from the hot pot yesterday, so I could eat it with rice. When I was a child, I used cabbage, but now it's better to use lettuce. There is no old help. When I was a child, my mother helped me with it, but now I can do it myself. What a success, ha.
Recipe Recommendations
- salty and fresh
- other
- ten minutes
- simple
Steps for Northeast Flavor Rice Bao
1
Wash the shallot and cut it into sections
2
Wash the parsley and cut it into sections
3
Break the lettuce, wash it, and place it on a plate
4
Cook the potatoes in a steamer, and then press them into a wok into mashed potatoes.
5
Beat the two eggs, put oil in the wok, stir-fry the eggs first, and then stir well with a little dry sauce. I like the eggs with more sauce and less sauce.
6
This is eggplant and potato paste. Cook the eggplant and potatoes together, then add oil to a frying spoon, stir-fry the eggplant first, and then add the potatoes to break. palletized
7
Spread the lettuce leaves, then add some egg sauce, then add the spring onions, cilantro, mashed potatoes, and finally add rice and firm.
8
Pack the rice bags with your hands and start eating.