(1) Xiangli crisp roll

Ingredients:

300 grams of taro (peeled)

1 piece of bean curd skin

3 tablespoons each of flour and hot water

Seasoning:

2 teaspoons southern milk

1/4 teaspoon salt

Half a teaspoon each of five-spice powder and sugar

A little each of sesame oil and pepper

Corn flour water:

2 tablespoons of corn flour

Method:

①

Heat a wok, add 1 tablespoon of oil, and sauté the seasonings over low heat.

②

Cut the taro into thick pieces, steam it in water for 30 minutes, press it into puree while it is hot, then add seasonings, mix the flour with hot water and knead it evenly. Fillings.

③

Cut off the hard edges of the bean curd skin, wipe it clean with a warm cloth, cut it into four pieces, and stick the two pieces of bean curd skin together with corn starch water.

④

Put the bean curd skin flat, spread the filling thinly on it, roll it out into a long strip, then cover it with corn flour water, and place it on an oiled plate , steam over water for 5 minutes. After freezing, put it in the refrigerator for 1 hour, then cut into thick slices and fry over medium heat until crispy