Baby version of beef rice rolls
Ingredients
- Beef 50g
- Rice flour 50g
- Horse hoof powder 30g
- Eggs 1
- Vegetable oil 5g
- Dried shiitake mushrooms 5g
- Light soy sauce 2g
- Scallions 1 root
- Salt 1g
- Clear water 450g
Steps
1. Soak dried mushrooms in warm water.
2. Cut the fibers of the beef against the grain and chop it finely. The more chopped the better. It is recommended to choose beef tenderloin, which is tender, smooth and delicious. If you want to eat rice rolls early in the morning, it is recommended that you chop the beef one night in advance and refrigerate it. Secondly
3. Cut green onions. If you don’t like onions, you can replace them with corn, lettuce, etc., and chop them into pieces as well.
4. Dice the soaked mushrooms. Fresh mushrooms can also be used, but dried mushrooms will add more flavor to the sauce.
5. Beat the eggs. Babies who are allergic to eggs can also make a "fast intestine" without adding it.
6. Mix 50g rice flour, 10g corn starch, 30g water chestnut powder and 250ml water, mix well.
7. Take a flat plate with a shallow bottom and brush it with a thin layer of oil to facilitate demolding. Stainless steel flat plates are easier to demold. It is best to prepare 2 flat plates, because you can only make one rice roll at a time. If you have two, you canto be used interchangeably.
8. Pour a small spoonful of the slurry into a flat plate and spread it evenly. The thinner the better, the thinner it will be, the better the taste will be. Remember, stir the slurry before scooping out each spoonful, because the slurry will settle and stratify if left for a long time.
9. Boil the water in advance, and while the steam is coming out, put the flat plate into the pot with the help of anti-scalding clips. Keep a balance when putting the flat plate in to avoid uneven thickness and unpalatable texture.
10. Pour in a small spoonful of egg liquid, a small handful of minced meat, and vegetables. The fillings of rice rolls can be freely mixed, and try to ensure that there are meat, eggs and vegetables, which will have better taste and nutrition. The only thing you have to be careful about is not to be too greedy and put too many words afterward
11. Cover the lid and continue steaming over high heat for 3 to 4 minutes. Keep the fire high during the whole process of steaming rice rolls. When you see big bubbles disappearing after opening the lid, it means it is completely steamed.
12. Remove the flat plate and roll up the rice rolls with a scraper or other tools to complete the main part of the production.
13. If the steamer at home can only cook one at a time, repeat the above process to complete all the rice rolls. Remember to keep the heat high every time you steam rice rolls, and put them in when the pot is steaming.
14. While steaming rice rolls, let’s prepare the “soul” of rice rolls, the delicious sauce. Add 8g corn starch to 200g water to make water starch.
15. Heat a pan with a little oil, add diced mushrooms and fry until fragrant, then add water starch, salt and light soy sauce to taste, bring to a boil and serve.
16. Pour it over the rice rolls while they are still hot, and the homemade rice rolls with rich sauce are ready~
Tips
- The prepared rice rolls can be cut into sizes suitable for the baby's mouth.
- It is worth mentioning that the main ingredient of rice rolls is rice flour. Although it is easy to digest and absorb, the glycemic index is also relatively low. High, so although it is delicious, it should be eaten in moderation. Don’t eat it every day, just eat it once a week or two. Do the preparation steps in advance, for example, chop the beef in advance and refrigerate it one night in advance (even the batter and sauce can be prepared in advance and refrigerated), so that you can cook it calmly and easily the next day. Done!
