Ingredients:
Bean curd skins, L’Andalusí extra virgin olive oil, needle mushroom, fresh mushroom, carrot, green onion, light soy sauce, sugar, rice wine
Wash well and dry the needle mushrooms, slice them and the peeled carrot into strips.
Heat L’andalusí extra virgin olive oil in a wok. Add the mushroom and the peeled carrot strips and fry them with strong fire, add salt. With the bean curd skin facing you squarely, place 20g of filling at a diagonal cross in the middle of the skin. Fold in the sides and then roll up tightly from the bottom. Pour rice wine, light soy sauce, sugar, water, and olive oil on the roll, then heat all. Steam for 3 minutes. Add some chopped green onion.
