Puning Rice Roll

Overview

The most important thing about this kind of rice rolls in my hometown is the soup. Every time I go home, I take my kids out to eat it. I never get tired of it.

Tags

• snacks
• common dishes
• cantonese cuisine
• children
• old man
• winter recipes
• chaoshan cuisine
• dinner
• coriander
• dried radish
• egg
• garlic
• lean minced pork
• lettuce
• mushrooms
• onions
• rice milk
• sweet potato starch water
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the prepared ingredients, separate the scallion whites and scallion tails, add some sweet potato starch water to the minced meat, and mix evenly with salt.

   

2. 2 Saute the mushrooms and dried radish first, then heat the garlic and onion.

   

3. 3 Scoop some garlic and onion into the oil, then pour the sweet potato starch water into the pot, add soy sauce and salt, bring to a boil, pour it out and set aside.

   

4. 4 The picture of rice milk is from last time. I didn’t take it this time. Mix special rice flour and water at a ratio of 1:2 to make rice milk for later use.

   

5. 5 Coat the rice roll pan with a layer of oil, put it in a pot of boiling water and steam it for half a minute.

   

6. 6 Ladle the rice milk into a plate, place it flatly in the pot, cover and steam for one minute.

   

7. 7 Sprinkle some minced meat, mushrooms, dried radish, and beat an egg into it, cover and steam for one minute, then uncover and sprinkle some chopped green onion.

   

8. 8 Boil some green vegetables in the pot next door. It should have been steamed on top of the rice rolls. Because the plate is relatively small, it is good to handle it this way.

   

9. 9 Use a plastic scraper to scrape up the powder along the sides of the plate, put it on a plate, pour the soup on it, sprinkle some coriander, and it's done.

   

10. 10 You can also put it on the plate like this, but I don’t think this shape is very good-looking, hehe