Vegetable Roll (Vegetable Python)

Got up early to buy fresh red amaranth from the supermarket, washed the whole bunch thoroughly, and blanched it in boiling water for 2 minutes.

Frying eggs: Add a little bit of water to the beaten eggs, so the fried eggs will be more tender. After frying, take the eggs out and let them cool for later use.

Chop the scallions.

Blanch the red amaranth, then remove it and rinse it in cold water. Afterwards, squeeze out the water with your hands, and then chop it and put it into a bowl.

Glass noodles must be soaked in boiling water until soft, then chopped and stir-fried in a pan for 1 minute.

Put the previously cooled eggs, chopped red amaranth, stir-fried vermicelli, and chopped green onions into a large bowl, then add all the seasonings from before, mix well, and taste; it should be slightly lighter than usual when cooking.

Knead the dough and cut it into large dough pieces (about three times the size of the dough usually used for making dumplings).

After rolling the dough thin, spread the filling evenly on top.

Then start rolling from one end again.

After rolling it up, pinch both ends tightly, and also gently pinch the open middle part of the belly.

Push from both ends toward the middle with both hands, so it changes from long and thin to short and fat.

Wrapped up! After the water in the steamer boils, place the vegetable rolls on the steaming cloth, steam on high heat for 15 minutes, then turn off the heat and wait 3 minutes before opening the lid.

Just off the stove! Recently on a diet, three are enough to eat!

Perfect!