Accessories: wheat flour 50g.
Seasoning: cream 10g salt 3g monosodium glutamate 2g starch (corn) 5g each.
The practice of two-color vegetable rolls:
1. Wash the leaves, blanch them with boiling water, take them out and cut them into cubes;
2. Wash and steam potatoes, peel and mash them, add refined salt and monosodium glutamate, and add water to flour to make a paste;
3. Add water into the starch bowl to make wet starch;
4. Squeeze mashed potatoes into strips, put them into leaves, roll the leaves into rolls, seal the seams with batter, steam them in a pot for 5 minutes, take them out and put them in a plate for later use;
5. Add water to the wok to boil, thicken it with water starch, add cream and stir evenly to form white juice, and pour it on the vegetable roll.