Dajuan is a classic food from Hunan, and its history can be traced back to the late Qing Dynasty. At that time, workers in Hunan needed a portable food to satisfy their hunger on the construction site, so they kneaded rice noodles, tofu, eggs and other ingredients into a ball, wrapped them in flour and fried them, which became the big rolls now.

material preparation

it is very simple to make large rolls, and the materials to be prepared are:

- rice flour

- flour

- tofu

- eggs

- bread crumbs

- chopped green onion

- salt

- soy sauce

- Chili powder <

2. Cut the tofu into small pieces, put it in a pot and cook it, and mash it into tofu paste.

3. Beat the eggs into the bean curd paste, add chopped green onion, salt, soy sauce and Chili powder, and stir well.

4. put the bread crumbs on a plate for later use.

5. Put a proper amount of tofu paste in the palm of your hand, knead it into a ball by hand, then wrap it with a layer of paste, and finally get bread crumbs.

6. add oil to the hot pot, and put the tofu balls wrapped in bread crumbs into the pot to fry until cooked.

7. fry until the surface is golden and crisp.

Taste the big roll

After frying the big roll, the outer layer is crisp, the inner layer is soft and the taste is very unique. Big rolls can be eaten with various seasonings, such as soy sauce, garlic paste, hot sauce, etc., and the taste is better. In addition, large rolls can also be eaten with rice, noodles and other foods.