Ingredients: 400g of wild vegetable stinky tofu/box, 70g of tofu coat/bag.

Accessories: 40 grams of fresh mushrooms and 40 grams of bamboo shoots.

Seasoning: 7 grams of salt, 3 grams of chicken essence, 5 grams of oil consumption, 5 grams of soy sauce, 2 grams of salt, 3 grams of chicken juice, 3 grams of chicken essence, 3 grams of sugar, and spicy sauce (dipping).

Cooking steps:

Mash stinky tofu, add diced mushrooms and bamboo shoots, and consume 5g oil and 5g light soy sauce.

2 grams of salt for stuffing, 3 grams of chicken juice, 3 grams of chicken essence and 3 grams of sugar; Spread the bean curd skin, cut it into pieces about 13* 13 cm, wrap it with stuffing, and wrap it into a louver roll;

(3) Add oil to the pot, slowly fry over low heat, fry until golden brown, and serve with hot sauce. Tip: After wrapping it in a louver bag, stick the batter on the seam to avoid scattering when frying.