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Receta Beef Filled Rice Noodle Pillows
by Global Cookbook

Beef Filled Rice Noodle Pillows
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Ingredientes

  • 4 x dry black mushrooms
  • 1/2 lb grnd beef
  • 1/4 c. chopped water chestnuts
  • 1/4 c. chopped green onion
  • 1 x egg lightly beaten
  • 3 Tbsp. canned chicken broth
  • 2 Tbsp. cornstarch
  • 1 Tbsp. oyster-flavoured sauce
  • 1 tsp soy sauce
  • 1 tsp Chinese rice wine (or possibly dry sherry)
  • 1 tsp minced cilantro
  • 1/2 tsp chopped ginger
  • 1/2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/4 c. water
  • 4 tsp soy sauce (or possibly light soy sauce)
  • 1 tsp Chinese rice wine (or possibly dry sherry)
  • 1 tsp sugar
  • 2 sht fresh rice noodles cut into eight 5" by 8" rectangles

Direcciones

  1. Pour sufficient hot water over the dry mushrooms in a small bowl to cover completely. Let soak till softened, about 20 min. Drain the mushrooms, throw away the stems and mince the caps.
  2. Make the filling: Mix the mushrooms grnd beef, water chestnuts, green onion, egg, chicken broth, cornstarch, oyster-flavored sauce, soy sauce, wine, cilantro, ginger, sesame oil and sugar together in a bowl. Chill till hard, about 1 hour.
  3. For the Sauce: Stir the water, soy sauce, wine and sugar together in a small saucepan.
  4. For the Rolls: Cut each rice noodle sheet into four 5- by 8-inch rectangles. Lay one of the rice noodle rectangles on the work surface with one of the long edges toward you. Spread 1/4 c. of the filling in a band along the bottom edge of the rice noodle. Roll loosely to enclose the filling. Flatten the roll slightly with your hand and place it in a heatproof 9-inch glass pie plate. Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the baking dish as you work.
  5. Prepare the wok for steaming. Steam the rolls over high heat till the beef is cooked through, 5 to 7 min.
  6. Heat the sauce to simmering, pour over the steamed rolls and serve immediately.
  7. This recipe yields 8 rolls for 4 servings.