Ingredients:
– Bean curd skins
– L’andalucà extra virgin olive oil, needle mushroom, fresh mushroom, carrot, green onion
– light soy sauce, sugar, rice wine
Method:
1) Wash well and dry the needle mushroom, slice the fresh mushroom and the peeled carrot into strips.
2) Heat olive oil in a wok. Add fresh mushroom and the peeled carrot strips and fry them with strong fire, then add salt.
3) With the bean curd skin facing you squarely, place 20g of filling at a diagonal cross the middle of the skin.
4) Fold in the sides and then roll up tightly from the bottom.
5) Pour rice wine, light soy sauce, sugar, water, olive oil on the roll, then heat the
6) Steam for 3 minutes.
7) Add the chopped green onion.
Tips:
1) Ingredients in this dish can be changed as with your own taste.
2) The fresh mushroom and the peeled carrot strips should be stirred with strong fire to avoid coming out liquid from those ingredients.
3) Roll up the bean curd skin tightly.
Nutritional Value：
The combination of mushroom and olive oil makes this dish a real high nutritional food. The fresh mushroom is rich in protein, carbohydrates, calcium, phosphorus, iron, potassium, and the needle mushroom has high level unsaturated fatty acids, crude fiber, vitamin B2, inorganic elements calcium, carrots contains a lot of carotene, and olive oil is the best cooking oil as it contains unsaturated fats, rich in vitamins. With just one dish, you can obtain nearly all nutrients needed daily.
