Tofu skin, also known as soybean oil skin or soybean paper, is made from water tofu that has been suppressed at high temperatures. It contains sufficient protein and is mainly used to wrap food such as chicken rolls and shrimp rolls. It can be fried , baked and steamed to make a variety of delicacies, rich in protein and full of satiety. Wangcai rolls are exactly the same as bean curd rolls, except that the skin is made of Wangcai instead of beancurd skin and filled with a variety of vegetables and fruits. It can only be steamed! Later, laminated glass gravy is added, and the tofu skin stabilizes the vegetable rolls in this recipe, making it difficult for the finished product to penetrate the filling. Tofu skin Wangcai rolls, the tofu skin stabilizes the Wangcai rolls in this recipe so that the finished product is not easy to wear through the filling.

The vegetables in the stuffing include fresh lilies, carrots, black fungus and asparagus. Boiling the asparagus, black fungus and lilies in water and controlling the retention can improve the crispness, remove odor, and Semi-cooked vegetable and fruit fillings, when the finished product is cooked, the inside and outside will be uniformly cooked. After scalding the tofu in boiling water until soft, remove it and put it on clean kitchen paper or bath towel to absorb the water to avoid over-wetting the tofu skin (soybean paper) and avoid too much water when steaming. After the tofu is blanched in boiling water until soft, the water should be absorbed to prevent the tofu skin from getting too wet. Place two pieces of Wangcai on the tofu skin, put in the fried stuffing and roll them up. When wrapping, wrap the food as much as possible. The finished product will have a solid texture and a better appearance. Put the Wangcai rolls on a plate. Put it in the wok, steam it over high heat for 5 minutes, open the lid, pour the sauce on it, and then pour the sauce on it to add color and flavor, and also to prevent the vegetable rolls from leaking too much water during steaming. Tofu Skin Wangcai Roll

Ingredients: 8 sheets of tofu skin (soybean paper), 1 carrot, 10 natural pearls and dew bamboo shoots, 1/2 teaspoon of sugar, 2 teaspoons of sesame oil, 1 Wangcai -2 trees, 1-2 pieces of black fungus, 1 fresh lily, 1/2 teaspoon of fresh mushroom powder. Crab juice: 125mL of water, 1/2 teaspoon of Zhuhou sauce, 1/2 teaspoon of sugar, 1 teaspoon of vegetarian oil, starch water (1 tablespoon of corn flour + 1 tablespoon of water). Method: 1) Wash fresh lilies and mustard greens; cut carrots and black fungus into shreds. 2) Control and retain the asparagus, black fungus and lily water. 3) Soak the vegetables in boiling water until softened, then place them on clean kitchen paper or bath towel to absorb the water. 4) Heat oil in a cold pan, add carrot slices, shredded fungus, asparagus and fresh lily, stir-fry evenly. 5) Add sugar, fresh mushroom powder and sesame oil, stir well and set aside. 6) Bring the sauce to a boil over high heat, turn down the heat slightly, add starch water and mix quickly, set aside.

7) Place 2 pieces of Wangcai on the tofu skin, wrap them in stuffing, and put them on a plate. 8) After boiling water, put the vegetable rolls into the wok, steam over high heat for 5 minutes, let it cool, and pour the sauce over it. Tips for success: Boil the vegetables and fruits to increase the crispiness and remove the odor, and blanch the vegetable fillings until the finished product is cooked uniformly inside and out. After blanching the tofu, try to absorb as much water as possible to prevent the tofu skin from getting too wet and causing too much water to come out during steaming. Pinch as much as possible when wrapping the skin, the texture will be solid and the appearance will be better. Tofu skin is made from soybeans and has less sugar and fat. Healthy tips: Tofu skin is made from soybeans and looks like paper. It is thin and translucent. It is also called soybean paper. It has less sugar and fat. It can replace egg cake skin and rolled dough. Wangcai (lettuce) is low in calories and contains beta-carotene, iron, and magnesium. The potassium in it can excrete salt and has a diuretic effect.