The Chinese New Year is coming in three days. The new year’s Eve dinner wants to make some high-value and nutritious food. This two-color Ruyi roll is simple and nutritious. It is matched with eggs and sushi seaweed, as well as purple cabbage and stuffing. It is really high-value and super delicious

Ingredients

200g pork stuffing
10g peanut oil
100g purple cabbage
2 sushi seaweed
3 eggs
5g cooking wine
1g chicken essence
6 g raw extract
Half root garlic seedling
2 g starch
A little coriander
Proper amount of salt

Directions

Step 1
Put cooking wine into the meat stuffing to remove the smell of meat.
Step 2
Then add an appropriate amount of salt to taste.
Step 3
Add chicken essence to increase the taste.
Step 4
Add peanut oil and soy sauce to taste and stir well.
Step 5
Chop purple cabbage with a knife, garlic and coriander.
Step 6
Put chopped purple cabbage, garlic and coriander into the stirred meat filling.
Step 7
Stir all ingredients clockwise.
Step 8
Beat the eggs into a bowl, add starch and beat evenly.
Step 9
Heat the pan, brush it with a thin layer of oil, put in the egg liquid and fry it on both sides.
Step 10
Spread the fried egg cake on the vegetable board.
Step 11
Spread a piece of sushi seaweed on it.
Step 12
Then spread the mixed stuffing on it.
Step 13
Find the middle position and roll the two ends towards the middle.
Step 14
Pour an appropriate amount of water into the steamer and bring it to a boil. Turn over the rolled egg roll and put it into the steamer. I just rolled two egg rolls with these ingredients.
Step 15
Cover the pot and steam over high heat for 15 minutes.
Step 16
Take out the steamed egg roll and cut it into pieces of your own size with a knife.
Step 17
Put the cut Ruyi roll on a plate, which can be decorated with fruits or vegetables. I added small tomatoes, which have high appearance and rich nutrition.