Beef Rice Roll

Overview

I have been very busy with work recently and have no time to go to Guangdong to eat some rice rolls. I couldn't find an authentic rice roll restaurant in Shanghai, so I tried to make it myself to see how it tasted. I just had some time this weekend, so I showed off my skills in the kitchen. I feel that if you put your heart into something, you will still be rewarded.

Tags

• side dishes
• cantonese cuisine
• summer recipes
• lunch
• dinner
• beef
• cornstarch
• green vegetables
• rice flour
• ketchup
• salt
• water

Ingredients

Steps

1. 1 Prepare a bowl of rice flour and set aside.

   

2. 2 Prepare the paste: Pour the rice flour into two bowls of water, stir evenly with chopsticks, and soak for 20 minutes to allow the flour to fully melt for better results.

   

3. 3 Cut the beef into pieces, add cornstarch and salt and mix evenly.

   

4. 4 Mixed beef.

   

5. 5 Wash the vegetables and soak them for 20 minutes.

   

6. 6 Boil water, add green vegetables, add salt and cook until cooked. Set aside.

   

7. 7 Brush a layer of oil on the surface of the steaming plate. The oil should not be too oily, just a thin layer. (Oil has anti-sticking and aroma-enhancing effects)

   

8. 8 Pour in 3 tablespoons of rice paste.

   

9. 9 Just form a thin slice on the plate.

   

10. 10 Add beef cubes.

    

11. 11 Put the steaming plate into a pot and steam it over water (the water must be boiled in advance). Place the plate flat to avoid uneven thickness! Close the lid.

    

12. 12 Steam over high heat for 4 minutes. (It must be on high heat, and the time should not be too long, which will affect the taste)

    

13. 13 Use clips to remove.

    

14. 14 Use a scraper to circle the rice rolls to one side and put the rice rolls into a plate.

    

15. 15 Put the cooked vegetables into a plate and add tomato sauce.