A steamed vegetable roll, the skin is thin and translucent like paper, soft and delicious, and more delicious than meat

If you want to eat vegetable rolls, first of all, you need to have thin skin and more filling, not hard, and take a bite full of vegetable fragrance, and eating it is enjoyable. It is relatively simple to make, one roll and one steamed, there are vegetables and noodles, and it is a delicious meal when steamed.

Today, I will share with you the whole process of making this vegetable roll with thin and translucent skin after adding an ingredient, and it will not harden when cooled.

——[Carrot vermicelli egg and vegetable roll]——

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 100 grams of corn starch, 3 grams of edible oil, 2 grams of salt, 130 grams of water, 70 grams of boiling water.

2. Filling: carrots, eggs, sweet potato vermicelli, onions, green onions, chives, ginger.

Seasoning: salt, light soy sauce, oyster sauce, chicken broth mix, pepper, thirteen spices.

Second, start production

1. Put the all-purpose flour and cornstarch into a container separately, sprinkle in salt, then slowly pour 70 grams of boiling water into the cornstarch, stir well with chopsticks, then pour 130 grams of water into the flour, continue to stir evenly, add cooking oil, and finally knead it into a smooth dough and let it rest for 20 minutes.

Tips: Cornstarch can increase the transparency of the dough, because it has no gluten, when making pastry, you must slowly add it with boiling water to blanch the dough, and make it together with flour to increase its viscosity, and it will not be hard when cooling.

2. Clean all the vegetables, chop the green onions and chives, mince the ginger, dice the onions, and cut the carrots into thin strips for later use.

3. After rinsing the sweet potato vermicelli, scald it with boiling water until it is 7 minutes soft, remove the water, then cut it into small pieces, and mix in an appropriate amount of cooking oil to prevent sticking.

Tips: Sweet potato vermicelli should not be scalded too soft, otherwise it will be sticky, and it will be even softer after steaming, which will affect the appearance and taste.

4. Beat the eggs into a bowl, stir them together, heat the pan with cold oil, turn on low heat and pour in the egg mixture, quickly stir the egg liquid into broken granules, fry and mature, and then put it in a bowl for later use.

Tips: When scrambling eggs, be sure to use a hot pan with cold oil, turn on low heat and use a quick stirring method to make the egg liquid set into granules, so as to facilitate the production of dishes. If the oil temperature is too high, the scrambled eggs will be large and inconvenient to operate.

5. Pour an appropriate amount of cooking oil into the pot, heat over high heat, turn to medium heat and pour in onion granules, chopped green onions and minced ginger, slowly stir-fry until browned, pour in vermicelli, stir-fry a few times, and then add salt, light soy sauce, oyster sauce, chicken powder, pepper, thirteen spices to taste.

Tips: Stir-fry chopped onions, chopped green onions and minced ginger to brown and fragrant, the filling will be particularly fragrant, and there is no need to add too much oil to the filling.

6. Put the shredded carrots into a larger container, pour in the scrambled vermicelli, eggs, add chives, and stir well.

7. Wake up the dough, knead evenly, then divide into four equal parts of dough and relax for 5 minutes.

Tips: After the dough is kneaded, it will be glutened, and it will not shrink when it is slightly relaxed and rolled.

8. Take a loose dough, flatten it, sprinkle it with hand powder to prevent adhesion, and roll it out into a rectangular dough with a consistent thickness. Then sprinkle the dough evenly with a layer of carrot filling.

9. Slowly roll up from one end, roll into a cylinder, and then cut the vegetable roll into equal pieces, and the carrot and vegetable roll embryo is ready.

10. Pour water into the steamer, bring to a boil over high heat, then put the carrot and vegetable rolls into the cage drawer, and steam them in the steamer for 8 minutes.

Tips: When steaming vegetable rolls, be sure to steam the pot after the pot is boiled to change the shape.

11. After the carrot and vegetable rolls are steamed to the time, turn off the heat and simmer for 3 minutes.

Nutritious, the skin is as thin as paper, and a carrot vegetable roll full of vegetables is ready to be done in a bite