[no Need to Roll The Skin, No Need to Deep Fry, Healthy Spring Rolls are Easy to Make]
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;