What food can you think of if you put huge, green and watery Chinese cabbage or lettuce leaves in front of you? If you are from the northeast, you will definitely answer "rice bag" without hesitation, just like me, thinking about it makes you greedy.

Steamed buns are traditional snacks in northeast China. According to legend, the Manchu Nuerhachi was hungry during the March, and the army had no rice to cook. So he asked the villagers nearby to cook a few pots of rice and pickles and send them to the camp, but there were no bowls and chopsticks at that time. At this time, the general saw huge cabbage and lettuce leaves in a nearby vegetable field, so he had a brainwave and ordered the soldiers to eat rice and pickles wrapped in cabbage leaves. Since then, the way of eating Chinese cabbage bibimbap has been changed.

Nowadays, steamed stuffed buns have evolved into various ingredients that can be wrapped with vegetable leaves. But the main ingredient is rice, and soy sauce is also indispensable in the ingredients. Especially all kinds of sauces fried with soy sauce from rural areas, plus shredded potatoes, shallots, coriander and so on. They are all wrapped in rice with cabbage or lettuce leaves, held in their hands, and eaten bit by bit. Even the sauce is full. It's really delicious.

Although the rice bag is not a star snack, it is convenient, affordable and grounded. Besides, it has now become an industry. Generally, in similar large markets, there will be booths specially set up for rice bags. When people feel hungry after shopping and shopping, they will buy one. With food, there is no need to make a fire at home. The method is simple and easy to do, and it tastes like green onion dipping sauce, which is particularly appetizing. Especially in summer, this business is very popular.

I haven't eaten for many years since I left my hometown. Today, I went to the market to buy food. Seeing the long-lost leaves of Chinese cabbage, I felt the urge to eat them and wrap them up, so I bought some back. In fact, it doesn't matter what leaves are wrapped in, so I can wrap anything I like. I stewed a pot of rice, stir-fried the sauce with beans, beef, mushrooms and soy sauce, and rolled the rice with coriander and shallots, and still got the taste of the New Year.

Special rice bag

Ingredients: 200 grams of rice, beef 1 50g, 5 mushrooms, beans 1 piece, peppers1piece, shallots and coriander.

Accessories: 3g of salt, proper amount of oil, 5g of soy sauce 1 spoon, 5g of starch, 50g of soy sauce 1 spoon (northeast), 5g of cooking wine1spoon, 5g of ginger and 5g of starch.

Note: Rice is the main ingredient, so you can make more. It takes a lot of rice to cook steamed buns. I often see people stew rice, then cook all kinds of fried rice and roll it into vegetable leaves. However, the steamed stuffed bun I made today is the first time I have tasted it. Put beef, mushrooms and beans together, and add some soy sauce to make a sauce. You can change the ingredients into any vegetables you like. It is best to choose northeast soy sauce, which is fermented with pure soybeans and has a strong sauce flavor. The function of water starch is to thicken the sauce and prevent the sauce from flowing when it is wrapped in vegetable leaves.

Production process:

1, rice as usual, it doesn't matter whether it is soft or hard. You can make it taste what you like. If you throw rice in the pot, you don't have to worry about it.

2. Wash and soak the bought cabbage for a few minutes, wash and drain for later use, and wash the parsley and shallots for later use.

Wash the mushrooms several times, squeeze out the water, cut into cubes and put them on a plate for later use;

Wash the beans, smooth them, cut them into small pieces and put them on a plate for later use. The length can be according to your own preferences.

3. Simply rinse the appearance of beef, slice it transversely to the texture of the meat, then dice it, put it in a bowl, add a spoonful of soy sauce, a spoonful of cooking oil, a spoonful of starch and a spoonful of cooking wine, take it to the kitchen with disposable gloves, grab it and let the added ingredients penetrate into the meat. After this step, the beef will become tender and tasteless.

Put the northeast soy sauce into a bowl, add a spoonful of soy sauce and a little water to dilute.

4. Cut the shallots, shred the ginger and chop the peppers for later use.

5, hot pot, pour the vegetable oil, then add the marinated beef, stir fry quickly, and serve it out immediately after the beef changes color slightly, so as to ensure that the beef will not be hard and chewy.

6. Start from a new pot. When the pan is hot, pour in vegetable oil, add shallots, shredded ginger and peppers and stir-fry until the sauce is fragrant. This step is the key to making delicious side dishes.

7. Pour in beans, chopped mushrooms and undercooked beef, add a spoonful of soy sauce, stir-fry for one minute, pour water into the pot until the ingredients disappear, and simmer on low heat. When the beef is cooked, the beans and mushrooms are also cooked. At this time, pour the prepared water starch to thicken the soup, and add a little salt to turn off the heat and eat.

8. The last step is packing. Spread washed Chinese cabbage or lettuce leaves on a flat plate, sprinkle with sauce, spread with rice, put some shallots and coriander on the lettuce leaves in the order you are used to, roll them up from one end of the lettuce leaves, and turn them up on both sides to make rice buns.

Tips:

It is best to use soy sauce as the side dish of the stir-fry bag, and soy sauce in the northeast countryside is the best. In the process of frying, the flavor of soy sauce should be fried, so that the side dish is delicious, and the northeast people generally like to eat it like this.

Today's sharing is over. Thank you for reading here. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. If you like, let's make friends. See you next time!