Materials

Main Ingredients:

Main Ingredients:

100 grams of oil skin, 100 grams of dried tofu, 100 grams of asparagus, 100 grams of mung bean sprouts, 50 grams of fresh shiitake mushrooms,

Seasoning:

60 grams of peanut oil, 15 grams of sesame oil, 15 grams of soy sauce, 3 grams of salt, 5 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 5 grams of pea starch, 2 grams of ginger

Practice

1. Wash dried tofu, bamboo shoots and mushrooms and cut into thin strips; wash mung bean sprouts and pinch off the heads and tails. Pan rack on the fire, put 25 grams of peanut oil, burned to six or seven percent of the heat into the ginger stir-fry flavor, and then put into the cut a variety of silk and bean sprouts stir-fry a few times, under the salt, sugar, cooking wine stir-fry until ripe, into the dish.

2. In the tofu skin sprinkled with some warm water, covered with a damp cloth, so that it softens, cut off the hard edge, put on the board to spread, will be fried silk material on top, into a long strip, and then rolled up the skin, into a thick strip shape, the edge of the wet starch smeared 10 grams (starch 5 grams of 5 grams of water) to stick, and then will be thick strips of pressure into a flat round shape.

3. pot rack on the fire, put 35 grams of peanut oil burned to four or five hot, put the curd rolls, with medium-low heat frying into both sides of the golden brown, out of the pot, a little cooler, cut into 5-centimeter-long segments, mounted on a plate, dipped in sesame oil and soy sauce sauce to mix well to eat.