Accessories: 80g of carrots, 25g of bamboo shoots, 8g of dried mushrooms, 0/00g of eggs and 0/0g of starch (broad beans).

Seasoning: yellow rice wine 10g salt 4g vinegar 5g ginger 3g onion 5g vegetable oil 50g each.

Method of rolling crab powder:

1. Wrap the bean curd skin (oil skin) with a wet cloth, make it moist and soft, unfold it, tear off the hard edge and cut it into triangles with a side length of about 5 cm;

2. Steamed potatoes with skins, peeled and ground into mud with a knife;

3. Cook carrots in water, squeeze them into mud, and squeeze out the water;

4. Soak the mushrooms, cut off the pedicels and wash the mud and sand;

5. winter bamboo shoots are peeled and blanched;

6. Shred mushrooms, winter bamboo shoots and onions;

7. Put shredded pork and mashed potatoes into a bowl, add eggs and Jiang Mo and mix well;

8. Heat the wok, lubricate it with oil, drain the oil, add the mixed crab powder after heating, and stir evenly;

9. Then add Jiang Mo, wine, vinegar and monosodium glutamate and stir-fry until it becomes sticky.

10. spread the tofu coat on the chopping block, cover it with fried "crab powder", wrap it into spring rolls, and seal the mouth with starch;

1 1. When the wok is on fire, add oil. When it is 70% to 80% hot, put down the tofu coat and fry it. When the appearance is golden and crisp, remove and plate.

For more information about crab rolls, please see Mint.com Food Library/Restaurant /juandongsuxiefen.