After entering the dog days, many people will feel like they have lost their appetite and are listless. In fact, this is caused by excessive sweating on dog days, and the nutrients in the body are lost too much with sweat. At this time, in addition to paying attention to heatstroke prevention and cooling, we should also adjust our diet, eat more light and nutritious, appetizing and easy-to-digest food, and ensure the intake of nutrients, so as to easily get through the hot dog days.
Today I recommend a mille-feuille vegetable roll that is especially suitable for summer, which is made at two ends in three days at home, and both adults and children love to eat it. There are a lot of vegetables in summer, and you can use whatever you want to eat, and if you change one dish, it is a taste, and you can't get tired of eating it every day. This time I used leeks, which are rich in vitamins, dietary fiber and potassium, which have the effects of appetizing and strengthening the spleen, moistening the intestines and laxative, diuretic and swelling, and are very suitable for summer consumption, used to make vegetable rolls, which are simpler than dumplings and better than steamed buns.
Recommended recipe: mille-feuille vegetable rolls
Ingredient list: leeks, eggs, shrimp skin, salt, peppercorn powder, sesame oil, cooking oil, flour, etc
The first step is to make noodles. Pour 500 grams of ordinary all-purpose flour into a large bowl, add 3 grams of salt to increase the gluten of the flour, mix well first, then prepare 300 ml of water, slowly add it to the flour, stir it into a dough, knead it into a soft dough, and then divide it into 4 equal parts, each part is kneaded smooth, covered with plastic wrap, and set aside.
The second step is to process the ingredients. I use leeks, you can also change to other vegetables you like, clean them, dry them, chop them, and add a spoonful of cooking oil to lock in the water, so that the water does not come out. If you are cooking freshly in the morning and the time is relatively tight, you can wash the ingredients and control the water for later use the night before.
The third step is to adjust the filling. Prepare 4 more eggs, beat them into a bowl and stir them thoroughly, pour in the egg liquid in the hot pan with cold oil, quickly cut them into small pieces with chopsticks, pour them into leeks after cooling, add 1 spoon of shrimp skin to improve freshness, add an appropriate amount of salt, pepper powder, sesame oil, and stir well. Leeks and shrimp skin are very tasty ingredients on their own, so you don't need to add too many seasonings so as not to overshadow the umami flavor of the ingredients. 315
The fourth step is to roll out the skin. Once the filling is adjusted, the dough is ready to wake up. Sprinkle a layer of dry flour on the board to prevent sticking, take a dough, press it flat, first roll it into long strips, the length is the same as the steaming drawer at home, then roll it wider, and finally roll out a rectangular dough sheet, roll it thinner, it will be softer and more delicious.
Step 5, roll the cabbage. Spread a layer of filling in the middle of the dough sheet, leave 1 cm of blank space on the edges, fold it layer by layer from the bottom, press the edges below, and press the fingers on both sides, and a very simple home-cooked vegetable roll is ready.
Step 6, steaming. Spread a layer of cage cloth on the steaming drawer to prevent sticking, and place the rolled vegetable rolls on the steaming drawer, leaving a little gap between the two to prevent sticking. Boil the water in the pot, steam over high heat for 10 minutes, when the time is up, do not simmer, just out of the pot.
The simple and delicious mille-feuille rolls are ready, and when they are cooled a little, they become translucent and you can see the color of the filling. It is soft and strong, and it is not hard when it is cold, and it is filled layer by layer, which is delicious and appetizing. It's much simpler than buns and dumplings.
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