1. Shred pork, add cooking wine, monosodium glutamate, salt, ginger, starch and marinate for 20 minutes
2. Wash the shiitake mushrooms, soak hair, and wash other ingredients
3. Shred the ingredients, cut the coriander into sections, blanch the mung beans and blanch them to squeeze out the moisture
4. Pour oil in the wok, stir-fry the eryngii mushrooms and serve
5. Stir-fry the carrots and serve
6. Pour the oil in the wok and heat it up, add the shredded pork and fry until it turns white, then put the mushrooms in, fry the aroma, turn off the heat
7. Put the eryngii mushrooms, carrots and mung bean vegetables together, pour in the hot sauteed dew, chicken powder,
8. Add the chopped green onions, pour the sesame oil, mix the chopped green onions, then add the coriander and mix well
9. Cut the fresh bean curd into a rectangular shape, about 15*16, and add the filling
10. Fold from both sides to the middle
11. Roll up, brush a little batter on the tail to make it sticky (a little flour is added to 2 times the water to make a batter)
12. Place the rolled tofu skin rolls into Midea's own baking tray, and brush each one with a layer of cooking oil
13. The upper and lower tube heating mode of the oven, preheat 180 degrees, the sound will sound after the preheating is complete, put it in the Midea's own baking tray, the second layer, within 18 minutes, I can use the Midea T7-428D oven. The temperature measurement is very accurate, there is no temperature difference , If there is a temperature difference in your own temperature, I hope to adjust it to extend or shorten the time, or to cover it with tin foil to prevent burning
14. Delicious
15. good to eat
16.
