Method :
Cut the stalks from the caps of
mushrooms, soak until soft and finely chop. To make filing, mix beef,
mushrooms, water chestnut, carrot and Chinese parsley with marinade. Brush a little oil on dish. Spread out mung bean sheets and
place suitable amount of filling on top. Roll, arrange on plate and steam
over high heat for 6 minutes. Drain liquid from steaming beef
rolls. Add sauce. Serve.
Serves 4
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