Ingredients: 500g of oil skin, 0/00g of winter bamboo shoots, 0/00g of vermicelli, 750g of shepherd's purse, 50g of wheat flour, 0/00g of sesame oil, 3g of monosodium glutamate, 5g of salt and 0g of ginger/kloc.

Exercise:

1. Each piece of bean curd skin (oil skin) is cut into six small pieces, totaling 30 pieces;

2. Wash the winter bamboo shoots and pork and cut them into filaments;

3. Wash shepherd's purse, put it in a boiling water pot and scald it slightly, remove it, drain it and chop it up. The same is true for vermicelli;

4. Put the flour into a bowl and add water to make wet slurry;

5. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, shepherd's purse, shrimps, monosodium glutamate, refined salt and ginger, stir-fry for 3 minutes, and take out the wok to make stuffing;

6. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (a total of 30 spring rolls);

7. Place the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried one by one in the wok until golden brown, they can be taken out and eaten.

five

Lettuce bean curd skin

Ingredients: 200g of oil skin, 300g of lettuce, sesame oil10g, chili oil10g, 3g of monosodium glutamate, 3g of salt, 5g of soy sauce10g of sugar, 3g of vinegar10g of onion and 3g of ginger.

Exercise:

1. Cut the bean curd skin into filaments, blanch it with boiling water twice continuously, then soak it in cold boiling water, scoop it up and drain it;

2. Rooted green onions, washed and shredded;

3. Wash, peel and shred ginger;

4. Peel the lettuce, wash it, cut it into filaments, marinate it with salt, and squeeze out the water;

5. Put the bean curd skin and lettuce into a pot, add ginger, onion, sugar, vinegar, soy sauce, monosodium glutamate, red oil and sesame oil, and mix well to serve.