Bean skin, also known as "bean curd skin", exists in two forms, one is "yuba" and the other is "Qianzhang", both of which are familiar to us.

"yuba" is a kind of "fat skin" formed on the surface of soybean milk during boiling. Its color is dark yellow and its texture is crisp, which is often seen when playing hot pot or eating mala Tang. To make fried bean skin, the simple understanding is the process of cutting the bean skin into cubes and frying it directly in the oil pan. This is the simplest way.

However, in pursuit of better taste and flavor, people often develop and produce various kinds of fried bean skin delicacies. For example, fried bean skin rolls are one of them. The bean skin is wrapped with a layer of stuffing and made into a "bobbin shape", and then it is fried in hot oil until golden, which is somewhat similar to the practice of fried spring rolls.

Actually, it's not difficult to make this fried bean skin, but skill and details are very important to make it delicious. First of all, the preparation of stuffing is very important. It is necessary to ensure that after frying, the stuffing in the inner layer tastes not firewood, fresh and juicy. Secondly, the skin of the bean skin should be "crisp". The key point is that the water should be sufficient, not stiff, crisp and crisp.

Our family has the habit of making tofu, especially during the Chinese New Year. Every household will make their own tofu, and the tofu made by themselves will be safe to eat. Tofu skin, old tofu and bean curd can be cooked a little. Tofu skin is generally used for cooking or making fried tofu skin.

When I was a child, my favorite was the fried tofu skin made by my mother. At that time, the family was not very well off, and my mother would make tofu products into various delicacies in a variety of ways, including this fried bean skin. Because I am still young, my mother will coax me into saying that this is a "fried spring roll", and it is quite delicious after being fried. Now that I am grown up, although I work outside, my mother's craftsmanship is still fresh in my memory.

Fried bean skin

Grab a pinch of stuffing and put it in the bean skin, roll up one end, dip a little starch slurry in the joint, and press it slightly with your fingers to make it more firm. According to this method, make the remaining bean skin rolls.

clean pot for dry burning, and dry the water in the pot. Cool the oil in the pan, not too much oil, just drown the bean skin roll. First turn on medium heat and let the oil temperature rise slowly. Try the temperature of the oil with chopsticks. When there are bubbles around the chopsticks, roll the bean skin into the oil pan. Then turn on a small fire and fry slowly. When the skin is light yellow, the bean skin roll can be taken out and drained.

turn on medium heat again and let the oil boil. Once again, roll the bean skin into the pot and fry it for about 1 minute. The color of the skin changes from yellowish to dark yellow. At this time, take it out immediately and drain it to cool.