Light vegetable roll

Lao Lang doesn't like to code words, and his stomach is empty, but there has to be a cooking process. There is no way to rack his brains to think about it.

Spinach stems and leaves are soft, smooth, tender, and delicious. They are rich in vitamin C, carotene, protein, as well as minerals such as iron, calcium, and phosphorus. The carotene contained in spinach can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases and promote children's growth;

The trace elements contained in spinach can promote human metabolism and improve health.

Recipe Recommendations

with oily skin appropriate amount
carrots appropriate amount
black fungus appropriate amount
ginger appropriate amount
eggs one
refined salt appropriate amount
sesame oil appropriate amount
white sugar appropriate amount

light
steamed
three-quarters of an hour
ordinary

Steps for Light vegetable roll

Wash the spinach thoroughly, wash the carrots, peel the skin, and cut into strips.

Cut the water-dried fungus into thin threads, cut the carrot into thin strips, and rub the ginger into fine paste. Set aside.

Blanch the spinach and carrot strips in water respectively, remove them in cold boiling water and cool them for later use.

Lay the oil skin on the cutting board and use a knife to cut it into long squares.

I use fresh oil skin that has not been dried. If it is dry, it needs to be soaked in water in advance to soften it.

Cut the spinach into sections and place it in a small basin with shredded carrots and shredded black fungus.

Add sesame oil, refined salt, white sugar, and a little shredded ginger and mix well.

Wrap the mixed shredded vegetables into the oil skin and make a roll.

Use egg liquid to glue the oil skin joint.

Put on the steamer and steam for about 5 minutes.

Finally, cut the spinach roll into small pieces of the required length according to your personal preference and plate