nori rolls

cook

Cantonese cuisine recipes

condiments

dried goods

working methods

evaporate

Taste type

mild

Cai Cheng

dessert

source

Chaoshan food

condiments

Porphyra, red meat, white meat, shrimp, bamboo shoots, water mushrooms.

condiments

Soy sauce, oyster sauce, monosodium glutamate, pepper and sugar.

working methods

1, the stuffing of "Purple Vegetable Roll" is 200g of red meat, 50g of white meat, 20g of shrimp, 50g of bamboo shoots and 50g of water-soaked mushrooms. Cut the red meat into small pieces, add a proper amount of refined salt, put it in a pot and stir it in the same direction until it is thick, then add the white meat, shrimp, bamboo shoots and mushrooms which are also cut into small pieces, and add a proper amount of old mushrooms.

2. Put the stuffing on laver, roll it into a long roll with a diameter of about 2.5 cm, steam it in a steamer, cool it, cut it into small pieces with a diameter of about 2 cm, and steam it in a steamer when eating.