The method of making tofu skin is as follows:

1. Combine dried seeds, lean meat, fatty meat, and mushrooms (you can also add some mustard if available, but be sure to wash away the salty taste) (lighter, the taste will be fresher), cut it all into fine dices, then put the fine dices into a pot and stir-fry, add oil (slightly more), soy sauce, MSG, a little salt, and set aside.

2. Wash the glutinous rice and steam it over high heat. Remember not to use too much water when steaming glutinous rice. If it is not steamed over water, the water should just cover the rice, otherwise the glutinous rice will not be energetic. Steam well and set aside. Add water to the white flour to make a paste until it can be pulled up with chopsticks. You can add a little salt and set aside.

3. Add an appropriate amount of oil in the pan, stir well, and heat over medium heat; then spread the batter on the pan to form a dough. Be sure to spread it evenly and spread it out, then reduce the heat to low; beat an egg into the pan. , open the eggs, and paste them on the dough, evenly; keep turning the pot on the fire to spread the heat evenly; when the eggs are slightly solidified, add cooked glutinous rice, spread it evenly (smaller than the inner diameter of the dough) , press the knot, and change to medium heat.

4. Spread the seasoning prepared in step 1 on top; then turn the entire egg skin over (you can use a flat plate or a pot lid), with the skin on top and the filling on the bottom. It's slightly wrapped up; heat it a little and it's ready to serve.

5. Cut into small pieces and serve on a plate. Tofu skin is a typical civilian snack. It is simple to make and can be found in small stalls everywhere in Wuhan.