Stewed Rice Rolls

Stewed Rice Rolls

Introduction:

"The mouth stick is rich in protein, nourishing yin and moistening dryness. Fresh salty flavor is a good cold dish with wine in summer

Production steps:

Step 1: prepare the material.

Step 2: blanch the bleeding water in boiling water, scrape off the white thick film and wash.

Step 3: put the clean strip into the pot, add ginger and water without the strip.

Step 4: bring to a boil over high heat, pour in cooking wine, turn low heat to about 30 minutes.

Step 5: take out the cooked sliver and slice it.

Step 6: put the slip into a bowl and pour in the bittern.

Step 7: immerse the strip in bittern and refrigerate for more than 4 hours.

Step 8: put the cold stored strip on the plate and eat it.

Materials required:

Note 2

Ginger: moderate

Cooking wine: 1 teaspoon

Bittern: 250g

Note: the bittern already contains fresh and salty flavor, no need to add salt and chicken essence and other seasonings.

Production difficulty: simple

Process: brine

Production time: half an hour

Taste: Maoxiang