material
Spinach, tofu, garlic, eggs, flour
working methods
1, an egg, mixed with proper amount of flour, and proofed 15 minutes. (The dough is slightly hard, no water is added)
2, spinach washed and scalded, chopped for use. (A ball the size of a fist)
3. Slice the tofu, fry it in the oil pan until golden brown, take it out and cut it into cubes for later use. (Tofu slices are about 5mm thick, 5cm long and 5cm short. )
4, garlic is broken and diced for use. (About three petals)
5. Add a little sesame oil, salt and mushroom essence to spinach, tofu and garlic, and mix well to make stuffing.
5. Roll the proofed dough into a round thin skin with a diameter of about 20cm.
6. Spread the prepared stuffing evenly on the dough sheet, roll it into a roll, fold the two ends in half and seal.
7. Put a little base oil in the pot, put the vegetable rolls in the pot and fry them on low heat until they are golden on both sides.
8. Cut it out and put it on a plate.