Bean Skin Spring Rolls-steamed Vegetables

Name: Bean Skin Spring Rolls-steamed Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 sheets Bean curd; 200g Ground pork; 100g Chives; 1 Shallots; Some salt; Some Soy sauce; Some starch; Some Sugar; Some White pepper

by Xiaoheng Food Notes

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Frying and frying are too hot, and it's easiest to cook steamed dishes in summer! This bean curd spring roll is a good choice, plant protein + animal protein make up all the protein you need in the hot summer! "

Ingredients

Bean Skin Spring Rolls-steamed Vegetables

1. Remove the hard edges of the tofu skin, wipe off the surface oil with a damp cloth, and cut into square pieces for later use;

2. Add appropriate amount of salt, white pepper, sugar and soy sauce to the ground pork to taste;

3. Chopped leeks, chopped scallions and white onions, add them to the flavored ground pork, mix well, and add appropriate amount of starch to increase viscosity;

4. Take a piece of bean curd and put a small spoonful of minced meat;

5. Fold up the bottom corner first, then fold both sides in turn (as shown in the figure), and then wrap the last corner;

6. Place the spring rolls with bean curd skin in a bowl one by one, steam the steamer on medium heat for 10 minutes;

7. Chop the remaining green onions and sprinkle on the surface.

Tips:
1. It is not advisable to cut the bean curd too large, just a bit larger than the wonton wrapper.
2. For meat filling, you can add your favorite vegetables, or simply make pure meat filling; however, it is not recommended to add vegetables that are prone to water.
3. According to everyone's preference, you can pour a thin layer of gorgon at the end.