How to make gourd crisps:

1. Cut the zucchini into shreds, blanch it in a pot of boiling water, then rinse it with cold water, drain it with a dry towel and set aside

2. Wash and peel the yam, then heat it in the microwave over high heat until cooked. (The power of each microwave oven is different, so you can control the time yourself, as long as the yam is cooked) Place it on the cutting board and press it into a paste with a knife. Mix the drained zucchini shreds, season with salt, mushroom extract, and a little dry starch, mix well and set aside

3. Cut the tofu skin into rectangles with a knife, and then sprinkle some dried tofu skin on the surface. Starch (sprinkle dry starch on the surface of tofu skin, mainly to increase the adhesion between tofu skin and yam puree). Spread the zucchini and yam puree evenly on the surface of the tofu skin (not too thick). The amount of zucchini and yam puree should be one-half of the entire tofu skin. Then cover half of the tofu skin on top of the zucchini and yam to form a "Beancurd Skin and Zucchini Crispy Recipe" blank

4. Use flour, starch, and a little baking powder to make a crispy paste. The ratio of flour to starch is 3 Compare one. Then, spread the crispy paste thinly and evenly on the "Beancurd Zucchini Crispy Squares" blank, and finally sprinkle with white sesame seeds (black sesame seeds are also acceptable) and set aside

5. Heat the pot, Pour refined oil into the pan, raise the oil temperature to 40% to 50% heat, add the "Beancurd Zucchini Crispy Cube" blanks sprinkled with white sesame seeds, and fry in the oil pan. When frying, heat will be generated and the surface of the "Beancurd Zucchini Cake" will swell. Then use a toothpick to prick it to deflate it. Fry until golden brown, take it out, drain the oil, cut into cubes and serve on a plate