Bean Curd Meat Roll

Name: Bean Curd Meat Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork mash; 50g Mustard shreds; 1 piece Tofu skin; 1 tablespoon Cooking Wine; a little White pepper; 1 tablespoon Soy sauce; 1/2 a spoon Chicken noodles; a little shallot

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Tofu skin is a traditional Chinese soy product. It is rich in high-quality protein and has high nutritional value. Tofu skin contains a large amount of lecithin, which can prevent hardening of blood vessels, prevent cardiovascular diseases, and protect the heart. Today I used it with the pork mash to make some tofu skin meat rolls. The method is very simple, and the kitchen novice can make it at first glance. Just spread the flavored pork paste on the tofu skin and roll it, steam it on a high fire, and it will be a delicious home-cooked dish, bite it off, the toughness of the tofu skin, the salty and fresh meat filling, and the mustard. Crispy, really delicious and ready for dinner! "

Ingredients

150g Pork Mash
50g Mustard Shreds
1 piece Tofu Skin
1 tablespoon Cooking Wine
a little White Pepper
1 tablespoon Soy Sauce
1/2 a spoon Chicken Noodles
a little Shallot

Bean Curd Meat Roll

1. Put pork puree in a bowl, add some cooking wine, white pepper, light soy sauce, chicken powder and mix well

2. Cut the mustard shreds into small pieces, put them in the mixed meat paste, and mix well again

3. Dried tofu skin is soaked in water to become soft

4. Cut the soaked tofu skin into 4 pieces

5. Take a tofu skin and spread the mustard meat evenly

6. Roll it up slowly, try to roll it tightly

7. Put the tofu skin meat rolls in a bowl and steam for 15 minutes on the pot

8. Time to cook

9. Pour the steamed juice back into the pot, add some light soy sauce, salt, starch, and chopped green onion to mix the juice

10. Pour the juice on the steamed tofu skin meat rolls

Tips:
Tofu skins are called differently in different places. Generally, there are two types as follows: One is the tofu skins formed by natural oil film formed on the surface of soy milk after being boiled and "picked" and dried. It is also called "you skin", "yuba", and "yuba". "Tofu Yi", "Bean Bamboo Shoots"; the other is the pressed tofu skin, also called Qian Zhang, dried tofu, which is very similar to dried tofu, but is thinner and has a slightly dry taste. Although both are called "tofu skin", they are common soy products, but their shapes, ingredients, tastes, and cooking methods are quite different.