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Steamed Rice Roll with Minced Beef

Here are the ingredients that you will be needing!


【1】 500 grams of water milled rice noodles (must find dipped rice noodles),

【2】 30 grams of raw oil, 10 grams of refined salt,

【3】 1500 grams of water, 30 grams of corn starch,

【4】 a small tablespoon of 1/10 of the food additive "borax". (Need to buy in Chinese medicine store)


【1】 Mix 500 grams of rice noodles, 10 grams of refined salt, 30 grams of corn starch, 30 grams of raw oil, and a small tablespoon of 1/10 of the food additive "borax". Stir evenly with 1500 grams of water (stir until the rice syrup is picked up by hand) When I feel that there is a layer of white rice syrup dripping in my hand), stir it well and set aside.


【1】 Beef minced 500 grams, peeled and chopped into small mung beans,

【2】 200 grams of fresh horseshoes,

【3】 50 grams of raw oil, a little chopped green onion,

【4】 6 eggs beaten for later use,

【5】 a little salt,


【1】 Stir 50 grams of lean meat, horseshoe, green onion, salt and raw oil at the same time!

【2】 It can be prepared according to personal hobbies, such as: seafood, beef, poultry meat.

Seasoning ingredient:


【1】 400 gram of soy sauce,

【2】 7 shiitake mushrooms,

【3】 3 garlic, less green onion,

【4】 3/2 tablespoons of monosodium glutamate,

【5】 a little salt, 1 tablespoon of sugar,

【6】 a little cinnamon powder,

【7】 50 grams of raw oil,

【8】 100 grams of water,

【9】 30 grams of cornstarch, add half Mix a bowl of water


【1】 Chop garlic and shiitake mushrooms,

【2】 heat the pan with oil, stir fry until fragrant,

【3】 add cinnamon powder, salt, sugar, monosodium glutamate, heat slightly,

【4】 Pour in the soy sauce water,

【5】 Add the beaten water into the pan Inside, when the pot is boiled,

【6】 sprinkle small green onions!

【1】 Stir the rice syrup in the bucket a few times before steaming, and don’t let the rice syrup sink to the bottom), scoop up the rice syrup with a small spoon and pour it into the steaming, shake it evenly, and let the steaming There is rice milk, the thickness of which is about 1.5 mm, it is better to steam it on high heat for about 1-2 minutes, and then put in the meat, scrape it from top to bottom, and serve.

【2】 Put on a plate and pour in the prepared sauce.


【1】 The amount of water should be flexibly controlled according to the water absorption of rice noodles, and the amount of water given above should be a reference amount;

【2】 It is best to have homemade rice milk. If rice noodles are not available, they should be ground with water (sticky rice noodles). Such rice noodles can ensure the smoothness of the rice noodles.

【3】 The steaming time should not be too long, just just right. (If it is too thick, it will be too hard after being steamed, and it is easy to agglomerate; if it is too thin, it will not be steamed)

【4】 The above is the production method of the basic rice noodles, the color changes with the addition of auxiliary materials.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


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