Vegetable noodle roll(shu cai mian juan )

Vegetable noodle roll

Introduction:

"Today's vegetable noodle roll has a low fat content. It can be used as both a staple food and a vegetarian dish. It's very fragrant when it's hot and refreshing when it's cold."

Production steps:

Step 1: add proper amount of water into the flour

Step 2: stir into flocs with chopsticks

Step 3: knead into a smooth dough

Step 4: put it in the fresh-keeping bag and let it stand for 30 minutes

Step 5: after cleaning the leeks, drain the water

Step 6: finely cut

Step 7: scatter the egg with wine

Step 8: pour in the oil pan and stir fry in circles with chopsticks

Step 9: wash carrots and cut into pieces

Step 10: mince shrimps

Step 11: put the raw materials into a large bowl, add salt and chicken essence

Step 12: put the raw materials into a large bowl, add salt and chicken essence

Step 13: add five spice powder

Step 14: a few drops of sesame oil

Step 15: stir well with chopsticks

Step 16: divide the dough into small pieces and knead well

Step 17: roll it into a thin dough

Step 18: spread the stuffing evenly on it

Step 19: roll up along the edge

Step 20: seal both sides after rolling

Step 21: apply a layer of oil inside the steaming tray

Step 22: put the dough roll in

Step 23: bring the water to a boil, steam for 15 minutes, cut into pieces and serve

Materials required:

Flour: 100g

Leek: 40g

Carrot: 15g

Dried shrimps: 10g

Eggs: 2

Chicken essence: a little

Salt: right amount

Sesame oil: a little

Five spice powder: appropriate amount

Note: ① when putting dough rolls on the steamer, brush a layer of oil first; ② when steaming dough rolls, make sure to boil the water before steaming

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Shu Cai Mian Juan