Steamed beef rolls

Steamed beef roll method:

Raw materials for making steamed beef rolls:

Beef 300g, mushroom 50g, water hair fungus 50g, canned bamboo shoots 100g, glutinous rice 100g, scallion 50g, 12 eggs, refined salt 10g, peanut oil 40g, starch 50g, monosodium glutamate 1.5g, chili sauce 20g, sesame oil 20g.

Processing steps of steamed beef roll:

1. Clean the beef, remove the fascia and chop it into mashed meat.

2. Remove the pedicel of mushroom, wash, remove the pedicel of water hair fungus, wash, peel the scallion, wash, and chop the bamboo shoots into pieces.

3. Add peanut oil in the frying pan, heat it 50% and stir fry the minced beef. Then add the minced mushroom, water hair fungus, bamboo shoots and green onion. Stir fry a few times. Add MSG, pour sesame oil, thicken with starch, mix well with glutinous rice, and make the stuffing.

4. Beat the eggs into a bowl, smash them with chopsticks, then add starch, beat well, add salt and mix well.

5. Heat the frying pan, pour in a little oily pan, spread the egg paste into pancake shape one by one, buckle it on the chopping board after cooked, and cut each into 4 pieces.

6. Wrap the stuffing with egg skin, roll it into long strips, cut off the raw materials at both ends, and put it neatly in the basin. Put the basin in the steamer and steam over high heat

Characteristics of steamed beef roll:

Bright color, delicious taste, soft waxy palatable.

Steamed beef rolls

Steamed beef roll is a dish made of beef, mushroom, water hair fungus as the main ingredients, chili sauce, sesame oil as the main seasoning. This dish is made by steaming.

Ingredients needed

Beef 300g, mushroom 50g, water hair fungus 50g, canned bamboo shoots 100g, glutinous rice 100g, scallion 50g, 12 eggs, refined salt 10g, peanut oil 40g, starch 50g, monosodium glutamate 1.5g, chili sauce 20g, sesame oil 20g.

Production method

1. Wash the beef, remove the fascia and chop it into mud.

2. Mushroom pedicel, wash, water hair fungus pedicel, wash, scallion peel, wash, and bamboo shoots are chopped into pieces.

3. Add peanut oil in the frying pan and heat it for 50%. Add minced beef and stir fry it. Then add minced mushroom, watery agaric, bamboo shoots and scallion. Stir fry a few times. Add monosodium glutamate and sesame oil. Thicken with starch. Mix well with glutinous rice to make stuffing. Set aside.

4. Beat the eggs into a bowl, smash with chopsticks, then add starch, beat well, add salt and mix well.

5. Heat the frying pan, pour in a little oily pan, spread the egg paste into pancakes one by one, buckle it on the chopping board after cooked, and cut each into 4 pieces.

6. Wrap the stuffing with egg skin, roll it into long strips, cut off the wool at both ends, and put it in the basin neatly. Put the basin into the steamer and steam over high heat for 30 minutes.

7. When eating, dip in hot sauce to eat, that is.

What to eat

The sarcosine content of beef is higher than any other food. It is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively supplement adenosine triphosphate, so that training can last longer.

Longitude: 104.06573486

Latitude: 30.65946198