Nori Beef Rolls

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.
I want to thank Aloyallyanders@Passionbaker for sharing the Kreativ Blogger Award and Elin@Elinluv's Corner, passing her Best Blog Award to me. As I said before, a blog without friends, like a soup without salt, would be dull and blank. Thank you once again my dear friends.

150 g Ground beef 25 g Frozen peas, thawed 2 Nori sheets

3 g Salt 1 g Baking soda 3 g Chicken bouillon 8 g Sugar 25 g Cornstarch 70 ml Water A few drops of Sesame oil 8 g Vegetable oil

1. Marinade the ground beef with salt and baking soda for 30 minutes. Stir until the ground meat has become elastic. Add in the water in 3 portions. While adding water, keep stirring until the beef has completely absorbed the water.
   
2. Add in the chicken bouillon, cornstarch and mix well, then stir in the oils. At last you add the peas and mix all the ingredients until the mixture is well-combined.
   
3. Divide the beef mixture onto two seaweed sheets, leaving an inch uncovered at border, and roll each up. Steam the rolls over the high heat for about 8 minutes. Slice and pan-fry until lightly brown.