The practice is as follows:
1. Two tofu rolls
2. Cut into pieces after one centimeter.
3. Boil with boiling water
4. Cut parsley, dried peppers and chopped onions and ginger.
5. Turn the incense in the wok
6. Stir-fry tofu rolls in the pan.
7. Put salt, extremely fresh soy sauce and stir-fry coriander.
Tofu roll is a delicious food made of bean skin, Flammulina velutipes, leeks, carrots, cucumbers and bean sprouts. Cut the tofu skin into small pieces, and other vegetables into small pieces. Boil the water in the pot (put a little salt), blanch all the ingredients separately, then wrap all the vegetables in tofu bags and tie the leeks.
Examples of other styles of tofu rolls:
1, add a little oil to the wok, heat it, add minced onion and ginger and stir-fry until fragrant, then add tofu paste and stir-fry until fragrant.
2. Add the right amount of salt and chicken essence, stir well, and serve. After cooling, add coriander powder and stir well. This is the stuffing of cabbage tofu roll.
3. Take a proper amount of tofu stuffing and put it in cabbage leaves. First fold it in half on both sides, then roll it up from the top and steam it in a boiling steamer for 8 to 10 minutes.
4. Burn some sauce when steaming cabbage tofu rolls, pour a little water into a small pot, add broth essence and oyster sauce to boil, hook with water starch, add carrot powder and sesame oil and turn off the heat.
5. Put the steamed cabbage tofu roll on the plate and pour it into the prepared flavor juice.