153. 可以媲美酒楼味道的家常鲜竹卷. BEAN CURD ROLLES

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鲜竹卷可以说是我家每次去酒楼吃广式早茶必点的点心之一，特别喜欢新鲜的腐竹皮和肉馅，虾仁等多种食材混合的味道，一口咬下，鲜美的汤汁和各种食材混合的味道，特别富有层次，令人回味无穷。特别重要的是，这道点心在家操作起来也特别简单，周末的时候做上一批, 想吃的时候回笼蒸一下，甚至微波炉热一下，就能热腾腾的端上桌享用起来。 材料： 450克绞肉，12只虾，两张鲜腐皮，1/3胡萝卜，3-4朵木耳，3个荸荠 （或笋尖适量），1小匙生姜末，2大匙香菜末，1/2小匙鸡粉，1小匙糖，1小匙胡椒粉，2小匙酱油，1小匙芝麻油，1大匙玉米淀粉，1大匙蚝油 It can be said that bean curd rolls are one of Dim Sum that my family must order every time we go to a restaurant for Cantonese Dim Sum. I especially like the mixed taste of the fresh bean curd skin and meat fillings, shrimps and other ingredients. After one bite, the delicious soup and the flavors of the various ingredients mixed together are particularly layered and unforgettable. What's particularly important is that this dish is very easy to make at home. You can make a batch on weekends, steam it when you want to eat it, or even heat it in the microwave, and you can serve it hot to the table. Material: 450g minced meat, 12 shrimps, two sheets of fresh bean curd skin, 1/3 carrot, 3-4 fungus, 3 water chestnuts (or appropriate amount of bamboo shoot tips), 1 tsp minced ginger, 2 tbsp minced coriander, 1/ 2 tsp chicken powder, 1 tsp sugar, 1 tsp pepper, 2 tsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, 1 tbsp oyster sauce