Name: Colorful Gold Rolls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Bean sprouts; 1 carrot; 1 celery; 30g Black Fungus; 5 Shiitake Mushrooms; 1 piece Rot; 10g Flour; 10ml water; 22ml Steamed Fish Soy Sauce; 2ml sesame oil; 10g Sugar; 5g corn starch; 1g salt; 1g pepper

Colorful Gold Rolls

by Nicole's Life Book

4.8 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Tofu skin rolls are a snack I like very much, perhaps because of my love for soy products. No matter what the method is, whether it is fried, fried, or steamed, it can make me excited and unable to put down my chopsticks. Every time I go to a tea house and sigh for tea, this bean curd roll is definitely indispensable. Not only I like it, but everyone also likes it. Every time this small dish is served on the table, it must be the first one to be wiped out.

This seemingly exquisite tofu roll always makes people feel quite difficult to imitate. In fact, don't think about it too complicated. According to my own practice, as long as I master three skills, I can easily make it at home. "

Colorful Gold Rolls

1. Prepare the main ingredients and auxiliary materials needed for the dishes according to the ingredients and seasonings;

2. Shred carrots, fungus, shiitake mushrooms, and celery separately;

3. 1. Add a little oil to the pot, heat up, add bean sprouts and stir fry until fragrant;

4. Add shredded carrots, shredded celery, shredded wood ears and shredded shiitake mushrooms, and stir-fry for about 1 minute;

5. Add Lee Kum Kee Steamed Fish Soy Sauce;

6. Then add Lee Kum Kee pure fragrant sesame oil;

7. Then add salt, sugar, pepper, water and starch, simmer for one minute, stir-fry and use as filling;

8. Cut the tofu skin into small pieces and soak in water to soften;

9. Add a little water to the flour and make a batter for later use;

10. Put the filling into the middle of one end of the yum;

11. Roll into a roll and seal with batter;

12. Add proper amount of oil to the pan, heat up, add tofu skin rolls, and fry on low heat until golden and crispy.

Tips:
1. If you can't buy fresh tofu skin, it is best to cut the dried tofu skin into a suitable size and soak it so as not to break easily;

2. Don't put too many dishes in the first roll, a small amount will make the roll more beautiful;

3. The batter for bonding and sealing does not need to be too much, just a small amount to make the rot skin fit together;

4. Put the yuba rolls in the pot, don't turn them in a hurry, and move them while they are fried.