(main ingredients and auxiliary materials) 2 pieces of bean curd skin, 1 tomato, 125g of clean winter bamboo shoots, 25g of flour, 1g of clean water chestnut, 1g of pepper, 1g of Xinghua rice flour, 3g of white soy sauce, 25g of peanut kernels, 15g of white sugar, 1g of water-soaked mushrooms, 15g of vinegar and 5g of black fungus. 1 grams of wet starch (about 1 grams), 7 grams of sesame paste)

(cooking method)

1. Take Xinghua rice noodles out in boiling water, put them in a basin, pour in dry starch and knead them into a paste, then chop peanuts, water chestnuts, winter bamboo shoots and mushrooms into rice grains, stir them with Xinghua rice noodle paste, and mix them with the paste. Wash the black fungus. Wash mushrooms and slice them. White sugar, 15g of white soy sauce, vinegar, pepper, wet starch and 2g of monosodium glutamate are mixed evenly to form a marinade.

2. spread each piece of bean curd skin flat, spread the stuffing, roll it tightly into a round stick shape, mix it with flour and seal it. After sealing, each roll is cut into 2.4 cm wide inclined pieces to form a chicken roll green body.

3. put the wok on high heat, add peanut oil, heat it to 8%, and put the chicken rolls into the wok. Fry until both sides are golden yellow, remove the oil, return the pan to high heat, put the black fungus and tomato slices in a little stir-fry, pour in the marinade, thicken, turn over evenly, and serve.

(key technology)

1. If the bean curd skin is crisp and hard, spray a little water, cover it with a wet cloth to make it soft again, and then wrap the stuffing.

2. The green fried chicken rolls must be heated in hot oil and fried quickly to set, so they are not easy to break.

(flavor characteristics)

This product is a vegetarian dish with Fujian flavor. The bean curd skin is used as the main material, and the stuffing made of Xinghua rice flour, peanuts, water chestnuts and winter bamboo shoots is wrapped tightly, cut into oblique pieces, fried, slightly fried with black fungus and tomato slices, and thickened. The dishes are golden in color, crisp outside and tender inside, hot and sour and delicious, and have a unique flavor.