A. 8 small pieces of bean curd skin, proper amount of noodles, B. Shrimp 100g, fish paste 100g, carrot 15g, 5 horseshoes, celery powder 10g, chopped green onion 10g, and onion 30g.

working methods

1. Wash and dry shrimps and pat them flat; Horseshoe granulation; Chop onions and carrots and set aside.

2. Take a container, add all the materials B and seasonings, and mix well until it is thick, which is the filling for later use.

3. Cut the bean curd skin into triangles, put in a proper amount of stuffing made by the method 2, roll up the two sides and fold inward, then wrap it into strips, and coat the seal with a proper amount of flour and wrap it tightly (repeat this step until the bean curd skin is used up).

4. Heat the oil pan, put the bean skin roll in the third method, turn to low heat, and fry at the oil temperature of 120℃ until the oil changes color. Before taking out the pan, turn the fire to force the oil out, and scoop up and drain the oil.