Dry-fried clock
Zhejiang cuisine is very light, but light usually means natural, simple and nutritious. How does tenderloin taste with tofu skin? Eat it.
Processed pork stuffing
Chop the meat carefully again, remove the tendons and increase the viscosity. You can also beat it with a meat hammer to increase the hardness of the taste. The next step is to season the meat stuffing-add a little salt and pepper, and add a little cooking wine to remove the fishy smell. Key points: stuffing with egg yolk! Minced meat is sticky. Then, according to the mixing process of meat stuffing, pump water and keep stirring.
Steamed bean skin is soft.
Dry fried bean skin is a specialty of Zhejiang Province. I bought it thin, hard and brittle. Steam the hard bean skin in a pot for 20 minutes. If time is pressing, you can also wrap it with a hot towel. Here comes the trick! After the bean skin is steamed, apply egg yolk on one side of the bean skin, which can moisten the bean skin and make the meat and bean skin better combined.
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Step 1: Sprinkle with minced meat.
Dip the spoon in water, spread the meat evenly on the bean skin, and then wrap the egg yolk. A thin layer will do. If you don't like meat, you can also make vegetarian stuffing, such as mashed potatoes and taro ~
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Step 2: Winding the cutting part.
Roll bean skin and meat stuffing into rolls, and cut into horseshoe rolls with a width of 3-5cm.
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deep-fry
The oil temperature is 50%-60%. Put the bean rolls in the pot and medium heat. Hearing the crackling sound in the pot means that the bean skin is hard. At this time, the bean rolls are also golden yellow. Basically, you can cook! Bean curd skin is rich in high-quality protein with high nutritional value. Bean curd skin also contains a lot of lecithin, which can prevent arteriosclerosis and cardiovascular diseases and protect the heart; It is also rich in calcium, which can prevent osteoporosis caused by calcium deficiency and is very beneficial to the bone growth of children and the elderly.