White radish meat roll recipe

How to make white turnip meat rolls?Radicchio Meat rolls are delicious? Actually White radish The method of making meat rolls is not complicated, just follow the recipe below to prepare the materials and tools for making white radish meat rolls, then proceed step by step, you will definitely learn how to make white radish meat rolls and create your own delicious dish! White radish meat rolls

Ingredients introduction Main ingredients: Half a white radish ( )

Radicchio

(20 grams)Mushrooms(2 pieces) Minced meat (50 grams)Auxiliary materials: A little oil ( ) Soy sauce (1 tablespoon)

Soy sauce

(1 tablespoon) Cornstarch (1 tablespoon) Chopped green onions ( ) Salt (half a small spoon)Ginger(2 grams) Garlic (2 grams)White radish meat roll cooking steps: First, take half of the white radish and cut it into slices. Marinate with a little salt for 5 minutes.

Second, slice the radicchio and mushrooms finely, chop the ginger and garlic.

Third, mix the minced meat, chopped radicchio, and mushroom pieces together, add the minced ginger and garlic, and stir until the meat sticks, like this so it doesn't fall apart easily.

Fourth, roll each white radish slice with an appropriate amount of the prepared filling.

Fifth, steam in a steamer for 8 minutes.

Sixth, heat a little oil and half a bowl of water in a pan. After the water boils, add oyster sauce and soy sauce, let it boil again, thicken with cornstarch and pour over the radish rolls, then sprinkle with green onions.

Tips:Radicchio slices that have been marinated will obey you better, if they still want to curl up, just press them down with the flat side of a knife. Do not add cornstarch to the meat filling, the sticky state of the meat is just right.

Add a little oil and half a bowl of water to the pot, bring to a boil, add oyster sauce and soy sauce, boil again, thicken with a thin sauce and pour over the radish rolls, sprinkle with green onions.

Tips:

After pickling the radish slices with salt, they will cooperate. If they still want to curl up, use the flat side of a knife to press them down. Do not add cornstarch to the meat filling, the degree of gel formation is just right after cooking.