Tofu skin sausage roll: 1. Soak the bean curd skin in clean water for 5- 10 minutes, then take it out and drain it, cut off the hard part of the bean curd skin with scissors and trim it into rectangles of the same size.

2. If you like something heavier, you can also prepare some salted egg yolk, put a layer on the bean curd skin, and then roll it into the sausage. These small changes can be adjusted according to your own preferences ~

3. Take two pieces of bean curd skin, lay it flat on the chopping board, roll it into Cantonese sausage, roll it slowly to the end, and then seal it with batter or starch paste, and be sure to roll it tightly.

4. Wrap the rolled sausage roll with plastic wrap, put it in a steamer, steam it for 10- 15 minutes, then take it out, cool it and cut it into thick slices.

If you don't cook, you can roll sausages with rice and make sausage sushi ~

In this case, it is easier. It is best to eat directly, saving time and effort.