Materials

Oil bean skin 1 sheet, 150g chicken breast, 8 fresh shiitake mushrooms, 50g tofu, 1 water-sprouted fungus, 1 egg, green onion, ginger, cornstarch, salt, light soy sauce, light soy sauce, sesame oil, vegetable oil

Methods

1, chicken breast washed and chopped finely, add the egg mixture, and stir constantly.

2, tofu pressed into minced, mushrooms, fungus, onion and ginger minced, put into the meat mixture, put soy sauce, sesame oil, salt, stir well.

3, bean skin horizontal and vertical each a knife, cut into four quadrangles, soaked in cold water to become soft, fish out, control the water.

4, bean skin flat on a cutting board, put the filling, from one corner to roll a circle, and then folded over the ends, continue to roll, stubble smear a little cornstarch, to prevent cracking.

5, vegetable oil boiled to 40% heat, into the bean rolls fried to a golden brown, drain the oil;

6, a little drying for a while, cut into two sections, put the steamer pot of boiling water to steam for 20 minutes;

7, another pot, put a tablespoon of light soy sauce, add half a cup of water, boiling water starch thickening thin, poured in the arrangement of meatballs on the can be.

Tips

1, bean skin soaking time can not be too long, basically soaking wet white can be.

2, deep frying is to make the bean skin become more tough.

3, steamed after pouring juice can also be changed to directly with the broth, this step is indispensable, on the one hand, when fried meat will not necessarily be cooked, in addition to the bean skin can be flavored.

4, can also be done with lean meat. Put fungus can increase the crunchiness of the filling, good taste.

5, the filling ingredients according to personal preference increase or decrease.

6, low oil temperature when frying small fire, you can prevent the explosion of the pot, the bean roll will not crack.