If you always cook pasta properly, you will get bored.
You might as well change the trick. If your stomach feels fresh, it will naturally be OK!
Eggplant and leek roll
By GwenJast
Recipe Recommendations
- flour 200 grams
- long eggplant one
- leek a small handful
- red persimmon pepper one
- onion a
- salt two spoonfuls
- shisanxiang a spoonful
- chicken essence Half a spoon
- blending oil appropriate amount
Steps for Eggplant and leek roll
1
Pick and wash the leeks, control the moisture, and dice.
2
Peel the long eggplant and cut it into small pieces.
3
Remove the seeds and chop the red persimmon peppers.
4
Cut the green onions into minced ground.
5
Put the four vegetables together and add two teaspoons of salt.
6
Add a spoonful of thirteen incense.
7
Add half a teaspoon of chicken essence.
8
Pour in appropriate amount of blending oil. Don't stir first to prevent too much water from marinating.
9
Mix the dough with warm water, make the dough harder, and cover and simmer for 20 minutes.
10
After the dough is boiled, roll it into a thinner dough sheet.
11
Stir well the seasoning dishes. Start from one side of the dough, spread the vegetables evenly, and then roll up.
12
Roll the vegetables until the entire sheet is completely rolled.
13
Put the rolled paper into the steamer and steam for 15 minutes on high heat.
14
After you are out of the pot, you can cut it into long sections like this and eat it with your hands.
15
You can also cut it into small pieces like this, put it in a bowl, and pour it with your favorite juice to eat.