DIY櫻花蝦蔬菜卷

櫻花蝦蔬菜卷

材料

樱花蝦 20克

節瓜 100克(切絲)

甘筍 100克(切絲)

雲耳 60克(切絲)

雞蛋 2隻

雲吞皮 20張

鹽  1茶匙

調味料

淘大減鹽蠔油 2湯匙

淘大極品純芝麻油 2茶匙

糖 1茶匙

步驟

1. 將雞蛋拂匀成蛋汁，燒熱油鑊，倒入蛋汁炒碎，盛起備用。
2. 用白鑊加入樱花蝦以中火略炒香，盛起備用。
3. 將已切絲的節瓜和甘筍撒鹽拌勻，醃10分鐘至出水，然後瀝水備用。
4. 把所有材料和調味料拌匀後，先將雲吞皮塗一層油，然後放餡料在中間。
5. 由下向上摺半至中間位置，用少許油封口，左右摺一下，再用少許油封口，置於碟上。
6. 水滾後隔水蒸煮12分鐘即可上碟 (可配喜歡的醬汁蘸點，風味更好)。

Vegetable Rolls with Sakura Dried Shrimp

Ingredients

Sakura Dried Shrimp 20g, Hairy Gourd 100g(shredded), Carrot 100g(shredded), Black Fungus 60g(shredded), Eggs 2pcs, Wonton Wrappers 20pcs, Salt 1 tsp

Seasoning

Amoy Reduced Salt Oyster Sauce 2tbsp, Amoy Pure Sesame Oil 2 tsp, Sugar 1 tsp

Method

1. Whip eggs and pour in the egg mixture in the pan. Stir-fry until scrambled and set aside.
2. Stir-fry sakura dried shrimp in medium heat until fragrant in a clean w ok and set aside.
3. Sprinkle salt over the julienned hairy gourd and carrot. Mix well and marinate for 10minutes to draw out the water. Drain and set aside.
4. Mix all the ingredients and seasoning together. Brush some oil on wonton wrapper and place the mixed ingredients in the middle.
5. Fold the bottom of the wrapper upwards to the middle, then seal the edges with some oil. Fold the left and right side inward, then seal the edges again with some oil. Place the rolls on a plate.
6. Steam the rolls over boiling water for 12 minutes. Serve with favorite dipping sauce for extra flavor.