Ingredients for Matsutake, Bamboo Shoot and Spinach Rolls
| Bamboo Shoots 200g | Spinach Leaves 200g |
| Flour 150g | Eggs 4 |
| Fish Roe 5g | “Tai Tai Le” Original Fresh Soy Sauce 10g |
| “Tai Tai Le” Matsutake Fresh Seasoning 8g |
Recipe for Matsutake, Bamboo Shoot and Spinach Rolls
Step 1
Clean and peel the bamboo shoots, cut into thin strips, blanch in water and cool Mix the bamboo shoots with 10ml of “Tai Tai Le” Original Fresh Soy Sauce and 8g of “Tai Tai Le” Matsutake Fresh Seasoning Spinach Juice: Clean spinach leaves, add 200ml water, extract juice using a blender, strain once
Step 2
Add flour, eggs, and 500ml water to the spinach juice, blend using a blender and strain, set aside Grease a flat pan with a thin layer of oil, spread a layer of spinach batter, cook over low heat and let it cool Wrap the bamboo shoot filling in the pancake, roll it up, and cut into uniform lengths
Step 3
Arrange neatly on a plate with chopsticks, garnish with fish roe
Step 4
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