Hong Kong style zhaidoupi roll (Vegetarian)

Hong Kong style zhaidoupi roll (Vegetarian)

Introduction:

"As long as you make good use of the ingredients, delicious food is just a simple match. Shage itself has a crisp and sweet taste, carrot itself also has a sweet taste. The original Hong Kong style Doupi rolls all have meat. I don't want to eat meat in summer. I want to eat something light. I omitted the meat and fried it instead of steaming it quickly. It's a zhaidoupi roll, but it's still delicious. "

Production steps:

Step 1: dice sago, carrot and tofu, the finer the better. (shag is the one on the left)

Step 2: turn down the heat, saute the diced tofu in the pot, then stir fry the diced carrot until the carotene is released and the oil turns red. Finally, add sargedin and stir fry for one minute.

Step 3: stir fry until done and put into plate to cool for a while.

Step 4: spread the bean skin on the plate and quickly apply hot water (fast, fast, fast)

Step 5: put a little material in the corner.

Step 6: fold the corners forward.

Step 7: fold right to left.

Step 8: fold left and right.

Step 9: press and roll forward. (be sure to press tightly, otherwise it will spread)

Step 10: press the whole roll well.

Step 11: Boil the water in the steamer, spread the bean rolls on the steamer drawer, and turn off the fire in one minute.

Materials required:

Sarge: right amount

Tofu: right amount

Bean skin: right amount

Carrot: right amount

Salt: right amount

Note: 1 steam when the best use of stainless steel heat transfer faster. 2. Don't steam for a long time, because the stuffing is ripe, just steam the skin a little. 3 rolls must be pressed tightly, otherwise it will be scattered after steaming.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: salty and sweet