Colorful crystal bag
Overview
At the end of the year and the beginning of the year, I am busy with everything. I haven’t updated the recipes for a long time. I will take the time to update them today. Finally add space and nutrition to your soul, and finally let joy and peace grow naturally! In the past, when making rice rolls, rice flour and starch were prepared by ourselves. The proportions were not right and it was difficult to operate. I went to Shenzhen on a business trip last week and finally came back with a pack of dry rice rolls from my family’s hot and sour rice noodle shop. I couldn’t wait to try making them. The rice rolls were white, tough, tender and refreshing. The colorful crystal buns are made of steamed rice rolls on the outside and filled with meat and colorful vegetables. The rice rolls and colorful vegetables are a special favorite of children. This time it is a colorful crystal bun specially made for her.
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Ingredients
Steps
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Prepare the ingredients, cut the pork into small pieces, and cut the soaked fungus, mushrooms, and carrots into small cubes
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Make a paste of rice rolls and water in a ratio of 1:2
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Use salt to make the pork cubes taste very fresh. Marinate them with cooking wine for fifteen minutes, then stir-fry the fat in a wok until golden brown
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Add corn, fungus, mushrooms, peas and carrots and stir-fry until cooked. Add salt, light soy sauce and pepper for a very fresh taste. Stir well with sesame oil and set aside
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Brush a layer of cooking oil on the plate, add the prepared batter, and steam it in a steamer
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After the water boils, steam over high heat for three minutes. Take it out and soak it in cold boiling water. Peel off the vermicelli
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Put the vermicelli on a plate, add the fried fillings, and tie them with blanched leeks
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Place the tied buns in a steamer, bring the water to a boil and steam over high heat for three minutes
