[Guangxi] Rice roll jade bun

Overview

I went back to my hometown in Guangxi during the Chinese New Year and ate rice rolls that I couldn’t find in Suzhou. The taste is still something I can’t forget. The rice rolls made this time were added with vegetable juice and made into steamed buns. They were delicious and beautiful.

Tags

• staple food
• home cooking
• steamed buns
• chicken essence
• chives
• edible oil
• egg
• light soy sauce
• minced pork
• shepherd's purse
• special rice roll
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients (I forgot to beat the eggs)

   

2. 2 Blanch the shepherd's purse in boiling water, take it out and let it cool in cold water, take it out and cut it into small pieces

   

3. 3 Put half of the chopped shepherd's purse into a blender, add a small amount of water, and blend into juice

   

4. 4 Add the vegetable juice to the special rice rolls, add a small amount of salt, and stir into a paste

   

5. 5 Beat the eggs and fry them in a hot oil pan

   

6. 6 Heat a wok, add oil and stir-fry minced meat until fragrant

   

7. 7 Add carrot cubes and stir-fry until cooked, add the other half of shepherd's purse cubes

   

8. 8 Add the scrambled eggs, salt, light soy sauce, pepper, and chicken essence and stir-fry evenly to form a filling. Dish out and set aside

   

9. 9 Boil water in a pot, scoop a small spoonful of rice roll paste into the pizza plate, shake the batter evenly and cover the plate

   

10. 10 Cover and steam over high heat for three minutes until the paste is cooked

    

11. 11 Cool the steamed rice rolls in cold boiling water and peel off the rice rolls

    

12. 12 Place the fried stuffing in the middle of the rice roll wrapper, gather up the surrounding sides of the roll wrapper, and tie it with leeks