Steamed Rice Noodle Rolls with Beef
繁體中文

Ingredients
Ground beef1/2 lb (225g)
Basic marinade (dark) 1 Portion
Oyster sauce1-1/2 Tbs
Scallion (minced)1 cup
Mung bean sprout (chopped)1/3 lb (150g)
Rice noodle roll batter 1 Portion
Cooking oil 1/4 cup
Sweet soy sauce 1 portion
8"x8"Baking pan2 ea
 牛肉腸粉圖片

Instructions
1.Prepare the Rice noodle roll batter and Sweet Soy Sauce.
2.Marinate the ground beef with Basic Marinade (Dark) and oyster sauce for 15 minutes.
3.Boil half a wok of water. Prepare a big bowl of cold water.
4.Brush the bottom of a 8" x 8" baking pan with little oil. Stir the Rice Noodle Roll Batter to avoid the starch from depositing at the bottom. Lade 1/3 cup of the batter into the oiled baking pan. Gently shake the pan to make the batter distribute evenly. Lay proper amount of ground beef, mung bean sprout and minced scallion on the batter.
5.Place the baking pan into the wok - above the boiling water. Cover the wok and steam in high heat for 2 minutes. Meanwhile, repeat step 4 and prepare the 2nd pan.
6.Transfer the first pan to the bowl with cold water. Place the second pan in the wok and steam.
7.Use a plastic scraper to loosen the edge of the rice sheet on the steamed pan and roll to the other side. Repeat steps 4 to 7 for the rest of the rice noodle roller batter and filling. This receipt can make 8 rice noodle rolls.
8.Cut each roll in half. Pour the sweet soy sauce over the rolls then sprinkle with white sesame seeds.

牛肉腸粉做法圖片


牛肉腸粉
ENGLISH


材料 Ingredients
牛絞肉1/2 磅 (225克)
基本醃料(濃) 1 份
蠔油1-1/2 大匙
蔥花1 杯 cup
綠豆芽(切碎)1/3 磅 (150克)
腸粉皮糊 1 份/td>
食用油1/4 杯
甜豉油 1 份
8"x8"烤盤2 個
 牛肉腸粉圖片

做法
1.準備好腸粉皮糊 和 甜豉油。
2.牛絞肉與基本醃料(濃)和蠔油拌勻醃15分鐘。
3.炒鍋內燒開半鍋的水。另準備一大盆冷水。
4.將1個8"x8"烤盤刷上些許的油。舀1/3杯的米漿進烤盤，舀之前要先攪動米槳以免粉沈澱在底部。輕輕晃動烤盤讓米槳分佈均勻後撒上適量的絞牛肉，綠豆芽和蔥花。
5.將烤盤放置在炒鍋內滾水上面後蓋上鍋蓋，用大火蒸2分鐘。蒸的時候使用另一個烤盤重複步驟4動作。
6.將蒸好的烤盤放在冷水上。再放進第二個烤盤蒸。
7.用刮刀將蒸好的粉皮邊緣撥開捲起來，變撥邊捲。重複步驟4到7將剩餘米漿和餡料做完，約可做8條腸粉。
8.做好的腸粉擺盤再淋上甜豉油。

牛肉腸粉做法圖片


最後更新 (Last Update): 10/13/2020
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