Hello everyone, today we are going to make shrimp vegetable rolls.
First, make the dough.
All-purpose flour,
oil,
and salt.
Add water while stirring.
Knead it,
to form a ball,
This is a bit firm dough.
Rest it for 20 minutes.
After 20 minutes,
Knead the dough for a minute and it’s all smooth.
Rest for another 10 minutes.
Then, divide into two.
We make two big rolls.
Round the small dough separately.
Last them rest for 2 hours.
Prepare some fillings.
The shrimps are a bit big, I slice in the middle, then cut them small.
If shrimps are small, no need to slice in the middle.
You can also use dried small shrimps too.
White pepper powder,
ginger paste,
and soy sauce.
After stirring, add cornstarch.
When the shrimp is steamed, water will come out.
Cornstarch will absorb the water.
Finally seal it with oil.
4 eggs.
Put salt.
Beat it loose.
When the oil is not very hot, pour the eggs.
Turn heat on low, and keep stirring.
Scramble eggs into small pieces.
Washed the drained Chinese chives.
Cut small.
Add a little bit of baking soda.
You can't taste the baking soda,
but this little baking soda can preserve chives' bright green colour after steaming.
Also seal with oil
You can choose different fillings,
but be careful not to have too much water content in the filling.
The dough is ready.
We start rolling.
I have rolled the dough many times before, so this time I will show you briefly.
Press down the dough.
Flatten it.
Rolled onto a rolling pin.
Press down the dough for a few times,
then open, and change direction.
The name of the dish means tasty and delicious rolls.
But in local dialect, the word "paper"
shares the same pronunciation.
So it also means the dough is paper-thin.
Soon the dough is rolled out.
When rolling to medium size, no longer apply force to the middle of the dough,
but only the edges,
which can prevent big bubbles in the middle.
The entire sheet of dough remains very smooth.
Very small dough, rolled out into a big flat sheet.
It's thin and a little transparent.
Smooth surface, like silk.
The sheet is too big to fit on the table.
Work on half the sheet at a time.
Add shrimps.
Spread with eggs.
Sprinkle with Chinese chives.
Then gently roll it up.
The remaining half is also rolled up.
Put in the steamer.
Fix the shape a bit.
Start steaming with boiling water.
Steam on low heat for 15 minutes.
While steaming, let's make a dipping sauce.
Spring onion, garlic,
chili powder,
sesame,
and salt.
Two tablespoons of oil, heat it up to smoke, splash on top.
Two tablespoons of Chinese vinegar,
a tablespoon of regular soy sauce,
sesame oil,
sugar,
finally some water.
Stir well.
It can be used as dipping sauce or the sauce for cold vegetable dishes.
It will taste good.
15 minutes later,
It is cooked.
Let it cool a little bit.
Take it out of the steamer.
Cut into serving portions.
The dough is paper-thin.
After steaming, it became more transparent.
The vegetable did not turn yellow, but stayed green.
Finally, some sour and spicy sauce.
Not only your brain, but also your stomach is craving for hometown comforting food.
Thank you for watching. I am Xiao Gao Jie. See you in the next episode ^^