Eat more of this vegetable roll in winter, the skin is thin and the filling is more, the fat is low and the meat does not grow, and it is delicious and not afraid of fat.

Eat more of this kind of vegetable rolls, no need to make noodles, save time, effort and trouble, thin skin and filling, beautiful and eye-catching, nutritious and delicious, no gnocchi, staple food and vegetables in one pot, suitable for all ages, the whole family loves to eat. Just look at this colorful filling, right?

Ingredients Required:

Dough: 300 grams of plain flour, 2 grams of salt, 180 grams of room temperature water.

Filling: carrot, black fungus, egg, baby cabbage, green onion, cooking oil, salt, thirteen spices, chicken essence, oyster sauce, sesame oil.

Here's how:

Prepare 300 grams of flour, put 2 grams of salt to increase the gluten of the dough, mix the dough with 180 grams of room temperature water, stir while pouring, and after stirring into a flocculent dough, knead the dough with your hands, knead it into a smooth dough with moderate softness and hardness, cover the lid and let the dough rise for 20 minutes.

According to the standard ratio of six taels of water for one pound of flour, the dough that comes out is just soft and hard.

Prepare the filling while it is time to wake up: blanch the washed cabbage and squeeze out the excess water in cold water, and chop it for later use.

Wash and blanch the soaked black fungus and cut it into shreds for later use.

Peel the washed carrots and rub them into shreds.

Crack the eggs into a bowl, add a pinch of salt and stir until the egg whites are well combined. Put oil in a pot and cook over medium heat until slightly hot, slowly pour in the egg liquid, stir while pouring, stir-fry it to be a loose frangipani, and set aside.

Add a little oil to a wok, add shredded carrots and stir-fry until soft and turn off the heat.

Put in the chopped fungus shreds, scrambled eggs, chopped cabbage and chopped green onions, pour in a little sesame oil and stir well, first put oil to lock the moisture of the dish, according to your own taste, add an appropriate amount of salt, thirteen spices (if you don't like it, you can not add it), chicken essence, oyster sauce.

Stir to combine. You can also add other seasonings you like.

Sprinkle a little flour on the board to prevent sticking, knead the dough a little more and divide it into 2-3 portions.

Roll one serving into a long strip and roll out into a rectangular pancake. Top the pancake with the mixed filling, spread evenly and leave about 1 cm around.

Then roll it up from the bottom and pinch both ends to prevent the filling from being exposed.

Bring the water in the steamer to a boil, place the rolls on a steaming drawer covered with a steaming cloth and steam over medium heat for 10 minutes. Turn off the heat and simmer for 3-5 minutes.

The steaming rolls are ready to come out of the pan.

Wow, it's so fragrant, put it on the board and cool it a little and cut it into pieces to eat.