steamed vermicelli roll

steamed vermicelli roll

Introduction:

"When I was a child, I liked to eat vermicelli very much. I often pestered my mother to buy vermicelli. But it was just at the beginning of the reform and opening up. Everything had to be distributed according to needs. Tickets were needed for everything, such as food, oil, cloth and meat. Anyway, besides money, tickets were needed for everything I ate. In this environment, I didn't want to eat anything I wanted. In order to satisfy my little greedy insect, my mother often uses rice flour to make rice paste, uses a tray to make thin skin, spreads scallions and a little minced meat on it, steams it in a steamer, rolls it up and cuts it into strips, and then makes delicious vermicelli for me to eat. That kind of taste will never be forgotten. Now when I grow up, I still like to eat vermicelli. Sometimes I cook breakfast at home, and it tastes good (but it can never compare with what my mother made for me)

Production steps:

Materials required:

Pork sausage powder: right amount

Minced meat: moderate

Scallion: right amount

Oil: right amount

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Raw powder: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh