steamed vermicelli roll
Introduction:
"When I was a child, I liked to eat vermicelli very much. I often pestered my mother to buy vermicelli. But it was just at the beginning of the reform and opening up. Everything had to be distributed according to needs. Tickets were needed for everything, such as food, oil, cloth and meat. Anyway, besides money, tickets were needed for everything I ate. In this environment, I didn't want to eat anything I wanted. In order to satisfy my little greedy insect, my mother often uses rice flour to make rice paste, uses a tray to make thin skin, spreads scallions and a little minced meat on it, steams it in a steamer, rolls it up and cuts it into strips, and then makes delicious vermicelli for me to eat. That kind of taste will never be forgotten. Now when I grow up, I still like to eat vermicelli. Sometimes I cook breakfast at home, and it tastes good (but it can never compare with what my mother made for me)
Production steps:
Materials required:
Pork sausage powder: right amount
Minced meat: moderate
Scallion: right amount
Oil: right amount
Salt: right amount
Pepper: right amount
Soy sauce: moderate
Oyster sauce: right amount
Raw powder: appropriate amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Chang Fen
steamed vermicelli roll
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