material

A few pieces of tofu skin, a little meat stuffing, soy sauce, cooking wine, sugar, ginger and onion.

working methods

1. Soak the bean curd skin in water, spread it out and cut it into four parts. Each serving is about the size of a person's hand.

2. Jiang Mo and chopped green onion are used for meat stuffing.

3. Take a small piece of tofu skin, put a little prepared meat stuffing and wrap it like a spring roll.

4. After all the packages are wrapped, put a little oil in the pot, the surface is golden, and cook the cooking wine.

5, add a small amount of water, soy sauce, sugar to taste, cook for about 4 minutes on medium heat, and it will be cooked. Finally sprinkle with chopped green onion or white sesame seeds.

Tofu skin spring rolls

material

Ingredients: 500g of oil skin, 0/00g of winter bamboo shoots, 0/00g of shrimp, 750g of shepherd's purse and 0/50g of lean pork.

Accessories: 50 grams of wheat flour,

Seasoning: sesame oil 100g, monosodium glutamate 3g, salt 5g, ginger 10g.

working methods

1. Each piece of bean curd skin (oil skin) is cut into six small pieces, totaling 30 pieces;

2. Wash the winter bamboo shoots and pork and cut them into filaments;

3. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out, drain it, and chop it up;

4. Put the flour into a bowl and add water to make wet slurry;

5. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, shepherd's purse, shrimps, monosodium glutamate, refined salt and ginger, stir-fry for 3 minutes, and take out the wok to make stuffing;

6. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (a total of 30 spring rolls);

7. Place the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.