Five sheets of tofu skin (soybean oil skin), 100g of winter bamboo shoots, 100g of fresh shrimp, 750g of shepherd's purse, 150g of lean pork, 1000g of sesame oil (approximately 200g consumption), MSG, flour, Appropriate amounts of refined salt and minced ginger.

Production

1. Cut each tofu skin into six small pieces and then cut into 30 pieces. Cut winter bamboo shoots and pork into thin strips. Wash the shepherd's purse, put it into a pot of boiling water and blanch it slightly, remove it, drain it and chop it into small pieces. Put the flour into a bowl and add water to make a wet slurry;

2. Put the wok on high heat, heat 100 grams of sesame oil, add shredded winter bamboo shoots, shredded pork, mango greens, shrimp, MSG, refined salt, and minced ginger and stir-fry for 3 minutes, remove from the pan and form the filling;

3. Spread the tofu skin out on the chopping board, wrap the fillings one by one into rolls, and apply batter on the joints (maximum rolls into 30 spring rolls).

4. Put the original wok on high heat, add sesame oil (100 grams consumed), heat until 50% hot, fry the spring rolls one by one until golden brown, remove and serve.

Ingredients: 2 pieces of bean curd skin, 150 grams of chicken, 100 grams of carrots, 100 grams of bamboo shoots, 20 grams of wet mushrooms, 60 grams of leek yellow, 50 grams of bell pepper, 10 grams of chicken powder, 5 grams of refined salt grams, 3 grams of MSG, 0.2 grams of pepper, 2 grams of sesame oil, 5 grams of corn starch, 1000 grams of raw oil (100 grams of oil consumption).

Preparation:

1. Peel the carrot first, then cut into shreds and set aside; then wash the stir-fried cauldron, add water, add bamboo shoots and cook first, Remove, then add shredded carrots and soak them, remove and set aside; cut the bell peppers and remove the pepper seeds, soak the wet mushrooms and press dry; wash the leek yellow and set aside; then add the bamboo shoots, sweet peppers, and pimentos. Cut into shreds respectively, and cut the yellow chives into segments.

2. Cut the chicken into thin slices and shreds, add 1 gram of MSG and 2 grams of refined salt, then add 1 gram of cornstarch and mix well. Wash the stir-frying tripod and heat it up, add 50 grams of raw oil, first add the mushrooms and stir-fry until fragrant, then add shredded bell peppers, bamboo shoots, and carrots and stir-fry together, then add chicken powder, monosodium glutamate, refined salt, and pepper. Thicken the soup with wet starch water, add shredded chicken and sesame oil, mix well, and serve on a plate for later use.

3. Cut each piece of bean curd skin into 6 pieces with scissors, then put the filling on 12 pieces of bean curd skin and wrap it into a roll shape. Use a small amount of flour and water to thin it out as a sticky mouth. Sticky. Then wash the frying cauldron and pour in raw oil. When the oil heats up to about 180 degrees Celsius, put the wrapped bean curd rolls one by one into the frying cauldron and fry them in oil over medium heat until golden brown. Remove them. Arrange on a plate and serve.

Main ingredients: 200 grams of salted duck egg yolk, 100 grams of tofu skin, 100 grams of Cantonese sausage, appropriate amount of starch

Seasoning: ingredients as appropriate

1 .Soak the tofu skin in boiling water until soft, dry and set aside;

2. Press the salted duck egg yolk into thin slices, add Cantonese-style sausage and roll it into an egg yolk roll;

3. Unfold the tofu skin, put the egg yolk roll on it, roll it into a tube shape, seal it with wet starch, put it in a steamer and steam it for about 10 minutes, take it out and let it cool, cut it and put it on a plate.

Ingredients: appropriate amount of tofu skin, a little soy sauce, a little sugar, a little chicken essence, an appropriate amount of salt, a little star anise, a little cinnamon

Method:

1. Heat oil in a pot, stir-fry star anise and cinnamon until fragrant, add water and bring to a boil, then add sugar, chicken essence, light soy sauce and a little salt and cook for a while, then pour out to make soup.

2. Soak the tofu skin in the soup for about ten minutes, take it out, roll it into a long strip and flatten it with your hands.

3. Take a pan, add a little oil, fry the tofu skin rolls until golden brown on both sides, take them out, place them on a plate, and pour the original soup over them.

4. Steam in a steamer for 20 minutes, then take it out and cut it diagonally into pieces after it cools down.