Beancurd Roll

Name: Beancurd Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Belly; 20g Shiitake Mushrooms; 10g Fungus; 50g potato powder; 1/2 carrot; A few shallot; 2 spoons Soy sauce; 2 spoons Peanut oil; A small amount Thirteen incense; A small amount Chicken Bouillon Powder; A small amount Corn flour; Some salt

by Green Leaf_OjkobE

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Tofu skin rolls made with pork belly, shiitake mushroom and potato powder are delicious and have a texture. Children don't want to eat whole meat, but they like to eat yuba rolls, and they are not greasy. "

Beancurd Roll

1. Minced pork belly, soaked fungus and shiitake mushrooms in hot water, chopped up, chopped scallion. Add appropriate amount of soy sauce, salt, potato flour, thirteen incense, and raw oil to make evenly.

2. Spread the stuffing flat on the tofu skin and roll it up. Don't show it!

3. Roll the finished product, put it in a boiling steamer, and steam for about 25 minutes, depending on the size of the finished product.

4. The steamed bean curd rolls are frozen and cut into sections.

5. Shred the red robu, add chopped green onion, a small amount of salt, chicken essence, soy sauce, cornstarch, cook the sauce in a wok and pour the tofu skin rolls on top.