Carrot, egg and vegetable rolls-You Are Foodie

By Maud
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Carrot, egg and vegetable rolls

Food rolls are both rice and vegetables. They are steamed with fillings on thin dough rolls. They can be meat, vegetables, high-grade and homely. You can see its shadow on your own dining tables and hotel menus. This kind of food with dough and stuffing belongs to the same kind of food as steamed stuffed buns, dumplings and pies. It is naturally very popular because of its simple practice, strange shape and special delicacy.

Main Ingredients

Auxiliary Ingredients

ginger appropriate amount
Haimi A moderate amount of
scallion A moderate amount of
Bamboo shoots A moderate amount
mushrooms 5
fans A moderate amount
egg 4
Carrot 1

Seasonings

It is simple and convenient to make a vegetable roll from a hole dug in the middle roll. It can naturally form wrinkles, which are good-looking and delicious. It can also roll a vegetable roll with long strips of dough. It is also possible to manually squeeze out the wrinkles when rolling.It is better to use semi scalded dough for steamed vegetable rolls. When kneading the dough, scald the dough with some boiled water first, and then add cold water to knead the dough. In this way, the steamed vegetable rolls taste better.

Step 1 . First knead the dough, put 400g flour in a basin, add 150g boiling water and mix well, and then add 130g cold water and mix well later. Knead the dough with the chef's machine and set aside. The dough in the picture is just like when it's just formed. Put it for a while and knead it manually to make it smooth.

Step 2 . Prepare the filling materials, soak the dried mushrooms in advance, soak the vermicelli in boiling water for a few minutes, beat the eggs and fry them until they are ready for use.

Step 3 . Cut the soaked vermicelli, carrots, mushrooms and bamboo shoots into pieces.

Step 4 . Put the vermicelli, carrots and mushrooms into the cooking machine and beat them into pieces for standby.

Step 5 . Next, put these chopped vegetables together with scrambled egg shreds in a large basin, add a spoonful of oyster sauce, a spoonful of soy sauce, 4 grams of salt, and a spoonful of sesame oil, mix well to make a filling. You can also add a little shredded cucumber and chopped shallots.

Step 6 . Next, roll the dough. The dough kneaded before is rubbed smooth again. Put it on the kneading pad and roll it into large pieces, as thin as possible. 400 grams of dough can roll a large piece of dough, which is larger than the size of the kneading pad. Get ready. The shape of the patch is close to the circle. Under normal circumstances, 200 grams of flour or 300 grams of flour is enough, and 400 grams of flour itself is an oversized vegetable roll.

Step 7 . Fill the rolled dough with stuffing evenly, and leave the four sides blank for easy closing.

Step 8 . Dig a hole in the middle of the dough, roll the dough from the inside out from the hole, and roll it with two hands, one hand to roll it out, and the other hand to send it in.

Step 9 . Finally, roll the dough into a circular vegetable roll, and the surface of the vegetable roll naturally forms some folds.

Step 10 . Put the vegetable roll into the steamer, count the time after the water boils, and steam it for 15 minutes. After steaming, take it out and cut it into small pieces. It can be eaten with mashed garlic juice or chili oil. It's very delicious.

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