Steamed Vegetarian Spring Rolls

Name: Steamed Vegetarian Spring Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; A Cucumber; 250g Green bean sprouts; 1 Pleurotus eryngii; A few garlic; Some Mint leaf; Some Spicy Soy Sauce; Some Blending oil; a little salt

by Le: eating

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In every street in Guiyang, there are local special snacks-silk dolls. This vegetable dish is crispy and tender, sour and spicy and refreshing, appetizing and strengthening the spleen. Mengyi looked like a newborn baby in the delivery room wrapped in a "baby". "Baby" is a pancake baked with rice flour, thin as paper but with the size of a palm. Then roll in shredded radish, zhe ear root (fish coriander), shredded kelp, fried soybeans, crisp whistle, paste chili, etc. Also known as vegetarian spring rolls. The dough is made with hot noodles and dead noodles. "

Ingredients

Steamed Vegetarian Spring Rolls

1. Take half of the flour and stir while adding boiling water. When all the flour becomes a small dough, let it stand to cool. Add the remaining half of the flour and add an appropriate amount of water to make a dough of moderate hardness. Live the two types of dough together to form a smooth dough, and put it in a fresh-keeping bag to moisturize the noodles. After 40 minutes, the dough is taken out, divided into small squeezers, and pressed into small noodles.

2. Two small noodles are pressed together and rolled into a thin round crust.

3. Roll the two stacked together to make the roll thinner.

4. After the steamer is heated, put in the first sheet of dough, cover and steam for 20 seconds, after the dough is set, put in the second sheet of dough, and after the second sheet of dough is set, add the third sheet of dough. Cover the pot and steam for another 20 minutes until all the dough is put in. Do not remove the lid immediately after turning off the heat, and steam for 5 minutes.

5. Garnish: Peel and shred cucumber, blanch mung bean sprouts in cold water, mash garlic and mint leaves with a little salt into puree, chop eryngii mushrooms and stir-fry with spicy soybean paste to make sauce.