Colorful Crystal Scroll
Overview
On the New Year's Eve dinner table, in addition to big fish and meat, an indispensable part is an exquisite small cold dish. Times are changing, and people's preferences for fish and meat are far from the craze they used to be. Especially for the elderly and obese people, exquisite side dishes are more suitable for their physiques. Today’s side dish is something I learned from the chef and I made some slight changes. The crust part is made of mung bean starch, and the method is similar to the method of cold skin. But it saves you the trouble of washing your face and settling it. You can use mung bean starch or potato (sweet potato) starch. Both of you feel that mung bean or pea is more effective. Adding a little salt to the starch paste can increase the toughness of the dough and make it less likely to break. The transparent pancake wrapper with colorful vegetables is very similar to Vietnamese rice bread, isn’t it?
Tags
Ingredients
Steps
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Have materials ready.
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Cut the carrots into squares first
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Then slice and shred.
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Blanch the enoki mushrooms.
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According to this method, cut the cucumber into shreds; cut the ham into shreds.
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Add starch to water and stir evenly to form starch paste.
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Find a square plate and pour a little of the starch paste into it. A thin layer on the bottom will suffice. If it is too thick, it will affect the appearance and taste.
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Boil water in a pot and place the container in the pot. Cover and cook for about half a minute, watching the crust puff up.
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Take out the container and peel off the crystal skin.
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Place it on a chopping board, trim the edges with a knife, and cut into appropriate lengths.
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Arrange the vegetables on the crystal pie crust and roll it up.
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Add light soy sauce, sesame oil, and horseradish according to personal preference, and stir evenly to form a sauce. Just pour it on the surface of the crystal roll. It can also be eaten as a dip.
