Beancurd Spring Rolls

Name: Beancurd Spring Rolls
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: (Dry) 2 slices Tofu skin; 150g Hericium erinaceus; 350g beef; 10ml Cooking Wine; 2 tablets ginger; 110g Barbecue sauce; 10g Dry starch; 10g Vegetable oil

by 18LS28xgl Scattered

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

4

I have always liked spring rolls~~~ but I don’t eat very much~~
I can’t find spring roll wrappers on the street, and I don’t like to buy the fried spring rolls~~~
I'm too lazy to want to roll the skin~~~
So "spring rolls" have always been a complicated fried food in my impression~~~~
However, today’s [Yu Pi Spring Roll] is different~~~
No need to roll the skin, no frying, healthy cooking method, simple method, delicious and delicious, suitable for all ages~~
[Fupi Spring Roll] The meat filling, I use beef + Hericium erinaceus, and the seasoning is mixed with the ready-made barbecue sauce~~~
Hericium is a gift given by 【Seven Good Mushrooms】. It is free of washing and foaming~~ It is very convenient to eat directly after opening the packaging~~~ And it does not taste a bit bitter, so it is a lot of trouble~ ~~~

Ingredients

(Dry) 2 slices Tofu Skin
150g Hericium Erinaceus
350g Beef
10ml Cooking Wine
2 tablets Ginger
110g Barbecue Sauce
10g Dry Starch
10g Vegetable Oil

Beancurd Spring Rolls

1. Prepare ingredients: dried tofu skin, beef, hericium, ginger, barbecue sauce;

2. Soak the dried tofu skin with appropriate amount of water;

3. Beef, hericium, and ginger slices are chopped and mixed; the hericium I use is non-washing and non-foaming. If you use dried hericium, you need to soak in advance;

4. Add an appropriate amount of cooking wine;

5. Add an appropriate amount of barbecue sauce; if there is no barbecue sauce, you can also add an appropriate amount of light soy sauce, oyster sauce, sugar, a little vegetable oil, and salt;

6. Stir the seasoning with the meat filling evenly, and marinate for about 30 minutes;

7. After washing the soaked tofu skins, cut them into cubes the size of hand skins;

8. Mix a little dry starch with a proper amount of water, stir evenly, and make a thicker starch paste;

9. Spread the tofu skin on the chopping board, and cover with an appropriate amount of Hericium erinaceus meat; roll from one end to the other, smear an appropriate amount of starch paste on the seal, and then place the closing on the bottom;

10. This is the raw embryo of the bean curd spring rolls;

11. Brush the oil on the electric baking pan and start the "preheating" program;

12. After preheating, put the bean curd spring rolls, and place the closing part on the bottom;

13. Start the "Meatloaf/Pot Stickers" program;

14. After the procedure is over, observe whether the tofu skin spring rolls are ready, if they are not too cooked, you can turn them over and start the "Big Pie/Pies" procedure;

15. The delicious yuba spring rolls are ready.

Tips:
1. The Hericium erinaceus I use is wash-free and non-foaming. If you use dried Hericium erinaceus, you need to soak in advance;
2. If there is no barbecue sauce, you can also add some light soy sauce, oyster sauce, sugar, a little vegetable oil, and salt;
3. If there is no electric baking pan, a frying pan can also be used;