mixed cold vegetable rolls

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Ingredient mixing

celery 120 g, Carrot 120 g, mungbean sprout 180 g, Shandong cabbage 180 g, mushroom 120 g, silks noodles 40 g, spring beancurd wrappers 12 , mustard sauce 2 , vitellus of egg 1 , salt 10 g, sugar 10 g,

Cooking method

   1, Clean and slice celery, carrot and Shandong cabbage peduncle. Clean mungbean sprout and remove head and tail. Macerate and cut mushroom into silks. Macerate silk noodles and cut into segments of 6cm long for further use.
    2, Boil 1/2 wok of water in which scald materials in Step 1 for 40 seconds. Take them out and let water drop completely. Add mustard and seasoning and mix evenly.
    3, Unfold spring beancurd wrappers on which put materials in Step 2. Roll with brim smeared on vitellus. Cut into segments and put in a plate. All is done. Key prompt: 1, Direction for mustard sauce: Mix evenly mustard powder 100g, one tablespoon of white vinegar, 2 tablespoons of cool boiled water and 1/2 small spoon of salt. Put it in tepefaction box for 20 minutes and it is done. Taste of mustard powder can be released totally in tepefaction box. Unspent mustard sauce should be placed airproofly and freeze in a refragerator. 2, Spring beancurd wrapper can be directly ate after materials are put on and they are rolled with vitellus or boiled water smeard on the margin, or they can be braised in a steam box for serving.