Crystal rolls
By VicentaLakin
The table for the annual meal, besides the big fish, is indispensable for a fine little cold dish. Times are changing and people's preferences for fish and meat are far from the same fanaticism of the past. In particular, the “three” elderly, the obese, the fine, the fine, better fit for them. I learned this little dish today from the chef, and I've made some changes. The skin part is made of green bean starch and is similar to the cold skin practice. But the pain of washing and sinking was saved. It's possible to use green soybean starch or potato starch, with double feelings, green beans or peas. Put a little salt in the starch paste, which increases the resilience of the skin and is not easily unbreakable. Is there a lot of Vietnamese rice to catch
Recipe Recommendations
- ham appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- Flammulina velutipes appropriate amount
- starch 60g
- qingshui 110g
- salt appropriate amount
- soy sauce appropriate amount
- horseradish appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Crystal rolls
1
Prepare the material。
2
Carrot cut into squares first
3
Then cut the slices, then cut the silk。
4
Gin and mushrooms。
5
In this way, cucumbers are cut; hams are cut。
6
The starch is added to the water and is mixed into the starch。
7
Looking for a square disc, pouring the starch down a little bit, so it's easy to get a thin bottom, it's too thick to affect beauty and taste。
8
The pot boils the water and places the container in it. Cover it, burn it for about half a minute, watch the pie skin with a drum。
9
The container is removed, the crystal skin is removed。
10
Put it on the board, with a knife to fix the edge and cut it to the right length。
11
Put the vegetable code on the crystal peel and roll it up。
12
Pumping, sesame oil, spicy root, added to the individual ' s preference, mixed into the sauce. Just on the surface of the crystal roll. And you can eat。Crystal rolls Make Tips
1. For aesthetic appeal, try to keep the julienned strips consistent in thickness. First, trim the four sides of the carrot into a square, then julienne it; this makes it easier to cut neatly.
2. You can choose mung bean, pea, potato, or sweet potato starch; personally, I think mung bean and pea starches are more suitable.
3. When mixing the starch batter, adding a small amount of salt can increase its elasticity and make it less likely to break.
4. Try to choose a transparent lid to easily monitor the formation of the crust. When the crust separates from the bottom of the mold and puffs up, it indicates that the pancake is done.
5. Choose vegetables according to your personal preference.